CHICKEN WINGS WITH MUSHROOMS AND MUSCADET
- 12 chicken wings
- 5 cl of Muscadet
- 3 small Green Zebra tomatoes
- salt and Espelette pepper.
- For the mushroom duxelles: 2 shallots, 20 g of butter, 100 g of button mushrooms and 2 soupspoons of ground parsley.
Preheat your oven to 130°C.
Start by making the duxelles: Chop up the shallot and brown it gently in the butter. Grate the mushrooms and add them in. Season. Cook for ten minutes or so, take them off the heat and add the grated parsley. Leave the duxelles to cool.
Debone the chicken wings, leaving the thinnest bone in each one. Stuff the wings with the mushroom duxelles. Season them and add a drop or two of olive oil and the glass of Muscadet. Put in the oven for at least 45 minutes.
Cut the Green Zebra tomatoes into thickish slices and brown them in a frying pan with a dash of olive oil. Season them.
Lay the chicken wings on the tomatoes.
Sprinkle with the cooking juice and a little grated flat-leafed parsley.