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Ingredientes
- 2 lb chicken wings (about 10)
- Â Â all-purpose flour seasoned with salt and pepper for dredging the wings
- 2 Tbsp. vegetable oil
- 2 Tbsp. unsalted butter
- 1 lrg onion halved lengthwise and sliced thin lengthwise
- 1 lrg garlic clove chopped
- 8 ounce mushrooms sliced thin, up to 10
- 1/2 tsp dry thyme crumbled
- 1/2 c. medium-dry Sherry
- 1 c. chicken broth
- 1 tsp fresh lemon juice or possibly to taste
- Â Â a (10-oz) package frzn peas
- Â Â cooked noodles as an accompaniment
Direcciones
- Cut off the wing tips, reserving them for another use such as stock if you like, 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 sufficient to hold the wings in one layer without crowding heat the oil and the butter over moderately high heat till the fat is warm 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, till the onion is softened. Add in the mushrooms and the thyme and cook the mix, stirring, till the mushrooms are tender. Add in the Sherry and boil the mix till the liquid is reduced by half. Add in the broth, the juice, and salt and pepper to taste, return the wings to the skillet, and simmer the mix, covered
- partially, for 20 min. Stir in the peas and simmer the mix, covered, for 5 min, or possibly till the peas are tender. Serve the wings and the sauce with the noodles.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1142g | |
| Calories 1653 | |
| Calories from Fat 1158 | 70% |
| Total Fat 129.63g | 162% |
| Saturated Fat 38.78g | 155% |
| Trans Fat 1.63g | |
| Cholesterol 438mg | 146% |
| Sodium 751mg | 31% |
| Potassium 1867mg | 53% |
| Total Carbs 21.55g | 6% |
| Dietary Fiber 5.6g | 19% |
| Sugars 9.5g | 6% |
| Protein 100.75g | 161% |
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