"It's a one-pot meal that requires some finger-licking at the table.
Start by sauteeing a pound or more of chicken wings that are cut into two sections (say ten "flats" and ten "drummettes") in a deep pot with a combination of vegetable oil and butter. Add in some dried oregano and/or thyme, or some spices that you like. When the wings are browned and have started cooking through, take them out of the pan and set them aside.
Next, cook a large onion, diced, and some chopped garlic in the same pan. When those are about done, toss in 10 or so fresh mushrooms, sliced. And when those are done, add two cups (half a liter) of uncooked rice into the pan and let it turn translucent and get coated with the oil and butter (of which you can add more as needed). Then add in some vegetables including green garden peas and a diced up red or green pepper — and some diced carrots or turnips or... salsifis... why not? — to taste.
Now pour four cups of water or — better — four cups (one liter) of chicken or vegetable broth into the pot and keep the heat on high. Add salt and pepper as needed. When the pot starts to boil, turn the heat down to low and put the chicken wings back in, letting them "float" on top of the rice. Cover the pot and let it simmer for 20 to 30 minutes.
As I said, the best way to eat the chicken wings is to pick them up with your fingers and suck the meat off the bones. You can use a knife and fork, or even a spoon, to eat the rice. Enjoy this at lunch or dinner with family and good friends."
Start by sauteeing a pound or more of chicken wings that are cut into two sections (say ten "flats" and ten "drummettes") in a deep pot with a combination of vegetable oil and butter. Add in some dried oregano and/or thyme, or some spices that you like. When the wings are browned and have started cooking through, take them out of the pan and set them aside.
Next, cook a large onion, diced, and some chopped garlic in the same pan. When those are about done, toss in 10 or so fresh mushrooms, sliced. And when those are done, add two cups (half a liter) of uncooked rice into the pan and let it turn translucent and get coated with the oil and butter (of which you can add more as needed). Then add in some vegetables including green garden peas and a diced up red or green pepper — and some diced carrots or turnips or... salsifis... why not? — to taste.
Now pour four cups of water or — better — four cups (one liter) of chicken or vegetable broth into the pot and keep the heat on high. Add salt and pepper as needed. When the pot starts to boil, turn the heat down to low and put the chicken wings back in, letting them "float" on top of the rice. Cover the pot and let it simmer for 20 to 30 minutes.
As I said, the best way to eat the chicken wings is to pick them up with your fingers and suck the meat off the bones. You can use a knife and fork, or even a spoon, to eat the rice. Enjoy this at lunch or dinner with family and good friends."
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