Try this Sherried Chicken Wings with Mushrooms And Peas recipe, or contribute your own.
Suggest a better descriptionCut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a shallow bowl dredge the wings in the flour, shaking off the excess. In a heavy skillet large enough to hold the wings in one layer without crowding heat the oil and the butter over moderately high heat until the fat is hot but not smoking and in it brown the wings. With a slotted spoon transfer the wings to a plate. In the fat remaining in the skillet cook the onion and the garlic over moderate heat, stirring, until the onion is softened. Add the mushrooms and the thyme and cook the mixture, stirring, until the mushrooms are tender. Add the Sherry and boil the mixture until the liquid is reduced by half. Add the broth, the juice, and salt and pepper to taste, return the wings to the skillet, and simmer the mixture, covered partially, for 20 minutes. Stir in the peas and simmer the mixture, covered, for 5 minutes, or until the peas are tender. Serve the wings and the sauce with the noodles. Serves 4 to 6. Gourmet March 1993
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Serving Size: 1 Serving (1553g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1396 | ||
Calories from Fat: 1396 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 156.8g | 209 % | |
Saturated Fat 88.9g | 444 % | |
Monounsaturated Fat 47.3g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 366.4mg | 113 % | |
Sodium 947.7mg | 33 % | |
Potassium 121mg | 3 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.3g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1396
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