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
- Prepare the chicken wings:
- Pat the chicken wings dry with a paper towel. Season them generously with salt, pepper, and paprika if using.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.