Baked Chicken Wings
|Olive oil||2 Tablespoon|
|Chicken wings||2 Pound|
|Dry shallots||4 , peeled and chopped|
|Garlic||2 Clove (10 gm), smashed and chopped|
|Mushrooms||1⁄2 Pound, cleaned and sliced|
|Dry white wine||1 Cup (16 tbs)|
|Chopped tomatoes||1 1⁄2 Cup (24 tbs)|
|Chicken stock||1 Cup (16 tbs), heated|
|Cold water||3 Tablespoon|
? Heat oil in ovenproof saut6 pan over medium heat. Add chicken wings and season; cook 6 minutes on each side. Remove wings from pan and set aside.
? Place shallots and garlic in hot pan. Cook 2 minutes over medium heat. Add mushrooms, season and cook 5 minutes over high heat.
? Pour in wine and add seasonings; cook another 3 minutes.
? Add tomatoes and chicken stock; stir and cook 3 minutes over medium heat.
? Meanwhile, preheat oven to 350°F (180 °C).
? Return chicken to pan and stir. Cover and finish cooking 18 to 20 minutes in oven.
? Remove pan from oven and place on stove. Dissolve cornstarch in cold water and incorporate into sauce. Bring to boil for 2 minutes and serve.