Chicken twists
4 servings
50 minutes
The recipe is taken from the book "For joy! Wonderful dishes of the Easter table from the chefs of the Golden Ring of Russia" by Dmitry Novokreshchenov.
Calories250.3kcal
Proteins20.6grams
Fats16.2grams
Carbohydrates1.9grams
Chicken wings
10
pc
Single cream 10% fat
150
ml
White wine
100
ml
Fresh thyme
3
sprig
Olive oil
to taste
Ground black pepper
to taste
Salt
to taste
1
Separate the shoulder part of the wings. At the joint with the forearm, cut the skin and tendons, and turn the meat inside out to leave a clean bone.
2
In a heated pan, fry the twists in olive oil until golden brown. Add white wine, salt, pepper, and thyme. Simmer covered for 5 minutes. Then add cream and simmer on low heat for another 10 minutes.
- Olive oil: to taste
- White wine: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Fresh thyme: 3 sprigs
- Single cream 10% fat: 150 ml
3
Place the prepared twists with the bones facing up in a suitable baking dish and pour the contents from the pan over them. Put in a hot oven (180–200 degrees) for 5–10 minutes.
4
Serve as a hot appetizer in portions of 2-3 pieces.
