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Baked Chicken Wings

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  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)
  Tarragon 1 Tablespoon
  Oregano 1⁄2 Teaspoon
  Chopped tomatoes 1 1⁄2 Cup (24 tbs)
  Chicken stock 1 Cup (16 tbs), heated
  Cornstarch 1 Tablespoon
  Cold water 3 Tablespoon
  Salt To Taste
  Pepper To Taste

? 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.

Recipe Summary

Main Dish

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Baked Chicken Wings Recipe