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Stuffed chicken wings with pickled shallots and girolles
Fruit and vegetables
1 brown
onion
, roughly chopped
3
garlic
cloves, roughly chopped
2
carrots
, peeled and roughly chopped
2
thyme
sprigs
2
tarragon
sprigs, leaves picked and roughly chopped
1 banana
shallot
, thinly sliced
¼
beetroot
, peeled and thinly sliced
100g/3½oz girolles
2
parsley
sprigs, leaves picked
2
tarragon
sprigs, leaves picked
Tins, packets and jars
1 litre/1¾ pints
chicken stock
Cooking ingredients
salt and freshly ground
black pepper
100ml/3½fl oz white wine
vinegar
50g/1¾oz
caster sugar
pinch
sea salt
Dairy, eggs and chilled
20g/¾oz
egg white
200g/7oz
double cream
15g/½oz
butter
75g/2½oz extra thick
crème fraîche
Meat, fish and poultry
10 large double-bone
chicken wings
200g/7oz
chicken breast
, roughly chopped
Other
handful of edible flowers
Back to recipe
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