Stuffed chicken wings with pickled shallots and girolles

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 2–4

By Anna Haugh
From Saturday Kitchen

Ingredients

For the stuffed chicken wings

  • 10 large double-bone chicken wings
  • 1 brown onion, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 2 thyme sprigs
  • 1 litre/1¾ pints chicken stock
  • salt and freshly ground black pepper

For the filling

  • 200g/7oz chicken breast, roughly chopped
  • 20g/¾oz egg white
  • 200g/7oz double cream
  • 2 tarragon sprigs, leaves picked and roughly chopped

For the pickled shallots

  • 100ml/3½fl oz white wine vinegar
  • 50g/1¾oz caster sugar
  • 1 banana shallot, thinly sliced
  • ¼ beetroot, peeled and thinly sliced

To serve

  • 15g/½oz butter
  • 50g/1¾oz wild garlic leaves
  • 100g/3½oz girolles
  • 75g/2½oz extra thick crème fraîche
  • handful wild garlic flowers
  • pinch sea salt
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