| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Appetizers, Poultry |
16 |
Servings |
INGREDIENTS
| 8 |
|
Chicken wings |
| 1/4 |
c |
Cornstarch |
| 2 |
ts |
Salt |
| 1/2 |
ts |
White pepper |
|
|
Oil; for frying |
| 1 |
c |
Olive oil |
| 1 |
c |
Tarragon wine vinegar |
| 3/4 |
c |
Dry white wine |
| 1 |
|
Garlic clove; mashed |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Dried basil; crushed |
| 1/2 |
ts |
Dried oregano; crushed |
| 1/2 |
ts |
Dried tarragon, crushed |
|
|
Salt, pepper |
| 1 |
sm |
Tomato; peeled, seeded & thinly sliced crosswise |
| 1/2 |
md |
Green bell pepper thinly sliced crosswise |
| 1/2 |
sm |
Onion thinly sliced in rings |
INSTRUCTIONS
WINE DRESSING
Disjoint chicken wings, discarding bony tips. Push flesh to oney end of
bone on remaining parts. With sharp knife, remove smaller bone in wing
portion containing 2 bones. Press fleshy ends of chicken pieces to flatten
so they will stand upright. Dredge chicken in cornstarch mixed with 2
teaspoons salt and white pepper. Set aside to dry 30 minutes. Heat oil to
depth of 1/2 inch in heavy skillet and fry chicken until golden brown and
tender, about 7 minutes on each side. Drain on paper towels and freeze or
refrigerate if not to be used at once.
To make dressing, combine oil, vinegar, wine, garlic, mustard, sugar,
basil, oregano and tarragon. Season to taste with salt and pepper. Blend
well.
Combine tomato slices, green pepper and onion slices with dressing and mix
well. To serve, bring chicken wings to room temperature and arrange upright
over tomatoes in shallow casserole.
Created by: Domaine Chandon Winery, Napa Valley
(C) 1992 The Los Angeles Times
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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