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chicken wings with mushrooms

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Add a handful of spinach or kale during the last few minutes of cooking for added color and nutrients. For a spicy twist, add a pinch of red pepper flakes while cooking the mushrooms. This dish can be made ahead and reheated, as the flavors develop even more over time.
  • Method: Sautéed, Simmered
  • Cuisine: International

Description

This recipe combines tender chicken wings with savory mushrooms in a rich and flavorful sauce. It’s a comforting dish that works great as a main course or an appetizer. Serve it with rice, mashed potatoes, or a side of crusty bread to soak up the delicious juices.

Ingredients

Units Scale
  • 1 kg (2 lbs) chicken wings, trimmed and separated at the joints
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 250 g (8 oz) mushrooms, sliced (button, cremini, or shiitake)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • 1 teaspoon paprika (optional)
  • 1 cup (250 ml) chicken broth or white wine
  • 1/2 cup (120 ml) heavy cream (optional, for a creamy sauce)
  • Salt and pepper, to taste
  • 1 tablespoon chopped parsley, for garnish

Instructions

  1. Prepare the chicken wings:
    • Pat the chicken wings dry with a paper towel. Season them generously with salt, pepper, and paprika if using.
  2. Sear the chicken wings:
    • Heat the olive oil in a large skillet or heavy-bottomed pan over medium-high heat.
    • Add the chicken wings and sear for 4–5 minutes per side, until golden brown. Remove them from the skillet and set aside.
  3. Cook the mushrooms:
    • In the same skillet, melt the butter. Add the chopped onion and cook for 2–3 minutes until translucent.
    • Add the garlic and cook for 30 seconds until fragrant.
    • Stir in the mushrooms and thyme. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
  4. Deglaze the pan:
    • Pour in the chicken broth (or white wine) to deglaze the skillet, scraping up any browned bits from the bottom of the pan.
    • Bring the liquid to a simmer.
  5. Simmer with the chicken wings:
    • Return the chicken wings to the skillet, nestling them into the mushroom mixture. Cover and let simmer over medium-low heat for 15–20 minutes, until the chicken is cooked through and tender.
  6. Optional creamy sauce:
    • If using cream, stir it into the sauce during the last 5 minutes of cooking. Adjust seasoning with additional salt and pepper, if needed.
  7. Serve:
    • Transfer the chicken wings and mushrooms to a serving dish. Garnish with fresh parsley and serve hot.

Notes

  • Add a handful of spinach or kale during the last few minutes of cooking for added color and nutrients.
  • For a spicy twist, add a pinch of red pepper flakes while cooking the mushrooms.
  • This dish can be made ahead and reheated, as the flavors develop even more over time.

Find it online: https://recipe.ukfinda.com/chicken-wings-with-mushrooms.htm