| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
March 1993 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Chicken wings; (about 10) |
|
|
All-purpose flour seasoned with salt and |
|
|
; pepper for dredging the wings |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Unsalted butter |
| 1 |
lg |
Onion; halved lengthwise |
|
|
; and sliced thin |
|
|
; lengthwise |
| 1 |
lg |
Garlic clove; minced |
| 8 |
oz |
Mushrooms; sliced thin, up to |
|
|
; 10 |
| 1/2 |
ts |
Dried thyme; crumbled |
| 1/2 |
c |
Medium-dry Sherry |
| 1 |
c |
Chicken broth |
| 1 |
ts |
Fresh lemon juice; or to taste |
|
|
A; (10-ounce) package |
|
|
; frozen peas |
|
|
Cooked noodles as an accompaniment |
INSTRUCTIONS
Cut off the wing tips, reserving them for another use such as stock if
desired, and halve the wings at the joint. In a shallow bowl dredge the
wings in the flour, shaking off the excess. In a heavy skillet large enough
to hold the wings in one layer without crowding heat the oil and the butter
over moderately high heat until the fat is hot but not smoking and in it
brown the wings. With a slotted spoon transfer the wings to a plate. In the
fat remaining in the skillet cook the onion and the garlic over moderate
heat, stirring, until the onion is softened. Add the mushrooms and the
thyme and cook the mixture, stirring, until the mushrooms are tender. Add
the Sherry and boil the mixture until the liquid is reduced by half. Add
the broth, the juice, and salt and pepper to taste, return the wings to the
skillet, and simmer the mixture, covered partially, for 20 minutes. Stir in
the peas and simmer the mixture, covered, for 5 minutes, or until the peas
are tender. Serve the wings and the sauce with the noodles.
Serves 4 to 6.
Gourmet March 1993
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