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Ingredients
- 2 lb chicken wings
- 6 Tbsp. unsalted butter
- 1 Tbsp. oil
- 2 x shallots, chopped
- 3/4 c. Chablis
- 1 c. chicken broth
- 2 c. heavy cream
- 1/2 tsp chopped fresh tarragon or possibly healthy pinch of dry
- 1 tsp snipped fresh chives or possibly 1/2 tsp. dry
- Â Â Fresh lemon juice to taste
- 1 clv garlic, chopped
- Â Â White pepper to taste
- 1 tsp fresh parsley leaves, chopped
Directions
- Heat 4 Tbsp. of the butter and the oil in a large skillet over moderately high heat till the foam subsides and saute/fry the wings till they are golden brown. Transfer the wings to plate. Add in 1 Tbsp. of butter to used skillet and cook shallots over low heat till they are softened. Add in Chablis and deglaze skillet over moderately high heat, stirring and scraping up the brown bits till the wine is reduced to a glaze. Add in the stock and cook till reduced to about 1/4 c.. Add in the cream and cook the sauce till it is reduced by half and is thickened. Strain the sauce through a fine sieve, and add in both sauce and wings to skillet and simmer till just heated through, but don't let boil. Remove from heat and add in remaining butter and rest of ingredients.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1253g | |
| Calories 2815 | |
| Calories from Fat 2216 | 79% |
| Total Fat 250.02g | 313% |
| Saturated Fat 122.08g | 488% |
| Trans Fat 1.28g | |
| Cholesterol 889mg | 296% |
| Sodium 842mg | 35% |
| Potassium 1318mg | 38% |
| Total Carbs 13.99g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.23g | 1% |
| Protein 98.26g | 157% |
