To prepare a delicious meal of chicken wings and liver with a golden sauce in a French style, here is the complete reci
pe that features rich flavors and t
he traditional techniques that characterize French cuisine. This meal is served warm and is perfect for a luxurious dinner or special occasions.
-Ingredients:
-For the wings and liver:
1 kg chicken wings
500 grams chicken liver
2 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, finely minced
1 medium onion, finely chopped
1 cup chicken broth
1/2 cup white wine (optional, can be replaced with extra broth)
2 teaspoons Dijon mustard
1 teaspoon fresh thyme
1 teaspoon chopped rosemary
Salt and black pepper to taste
Juice of half a fresh lemon
Chopped parsley for garnish
-For the golden sauce:
2 tablespoons butter
2 tablespoons flour
1/2 cup fresh cream
1 cup chicken broth
شSalt and pepper to taste
A pinch of nutmeg
-Preparation:
- Preparing the wings and liver:
1. Prepare the ingredients:
Wash the chicken wings well and pat them dry with paper towels. Do the same with the chicken liver. Make sure to remove any excess fatty parts from the liver.
2. Brown the wings:
Heat a large skillet over medium heat and add the butter and olive oil.
When the butter melts and heats up, add the chicken wings and brown them on all sides until golden, about 10-15 minutes. Transfer the wings to a side dish.
3. Cook the liver:
In the same skillet, add more oil if needed and then add the liver. Cook until golden and well-cooked on the outside but still tender inside, about 5-7 minutes. Remove the liver and set it aside with the wings.
4. Prepare the sauce:
In the same skillet, add the garlic and onion and cook until soft and translucent, about 5 minutes.
Add the white wine (if using) and let it simmer until it slightly reduces.
Add the chicken broth, mustard, thyme, and rosemary. Stir well to combine and let the mixture simmer on low heat for a few minutes.
5. Combine the ingredients:
Place the chicken wings and liver in a deep baking dish and pour the prepared sauce over them.
Cover the dish with aluminum foil and bake in a preheated oven at 180°C (350°F) for 25-30 minutes, until the wings are fully cooked.
-Preparing the golden sauce:
1. Melt the butter:
In a small pot, melt the butter over medium heat.
Add the flour and cook, stirring constantly, for 2-3 minutes until golden.
2. Add the broth and cream:
Slowly add the chicken broth while stirring until the mixture is smooth.
Add the fresh cream and nutmeg and cook until the sauce thickens and becomes smooth. Taste and adjust salt and pepper as needed.
Serving:
Garnish: After removing the wings and liver from the oven, sprinkle with fresh lemon juice and garnish with chopped parsley.
Serving the golden sauce: Serve the golden sauce on the side or drizzle it gently over the wings and liver before serving.
-Suggestions for serving:
This dish pairs beautifully with mashed potatoes or roasted vegetables like carrots and asparagus to complete the French experience.
It is also recommended to serve the meal with fresh French bread or toasted baguette to soak up the delicious sauce.
-Taste:
This dish offers a perfect balance between the tender and rich flavors of the chicken wings and liver, enhanced by the aromatic herbs and creamy sauce. It is a luxurious meal that combines traditional flavors with classic French techniques.
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