Preheat oven to 350 degrees F. In a roasting pan add chicken wings, vegetables, thyme and garlic. Season well with salt and pepper and drizzle with olive oil. Roast for 30 minutes until the wings are nice and brown.
Remove from the oven and set over medium-high heat on the stove top. Add white wine to deglaze and scrape the brown bits off the bottom of the pan using a wooden spoon. Add the chicken stock and continue to simmer for 5 minutes to reduce the liquid until about 1 cup remains. Remove from heat and strain through a china cap, pushing some of the vegetable pulp through the strainer with the back of a ladle - this will help thicken the jus slightly. Add the cold butter cubes to the jus and swirl until it melts. Season again with salt and pepper.
Tyler Florence usually has good recipes and this one is a good start but needs some serious help to make it work:
1) Brown the wing, veggies and oil over medium-high for 5-10 minutes - until the wings are nicely browned.
2) Roast at 375, not 350 and for 45 minutes, not 30.
3) To get a sauce consisitency, you may need to add roux to thicken.
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|Serving Size: 1 cup (1141g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 466 (56%)|
|Amt Per Serving||% DV|
|Total Fat 51.8g||69 %|
|Saturated Fat 22.6g||113 %|
|Monounsaturated Fat 17.1g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 195mg||60 %|
|Sodium 1514.3mg||52 %|
|Potassium 1844.9mg||49 %|
|Total Carbohydrate 45.7g||13 %|
|Dietary Fiber 10.4g||41 %|
|Sugars, other 35.3g|
|Protein 44.5g||64 %|
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Calories per serving: 825
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