- 12 to 14 chicken wings, approximately 1.1 kg (or 2½ lb)
- 1 lemon
- 4 g (or ½ teaspoon) of salt
- 2.5 g (or 1 teaspoon) of freshly ground black pepper
- 30 g (or 2 tablespoons) of unsalted butter
- 30 ml (or 2 tablespoons) of cooking grade olive oil
- 1 medium onion, approximately 170 g (or 6 oz)
- 2 cloves of garlic
- 5 g (or 2 teaspoons) of ground nutmeg
- 120 ml (or ½ cup) of white wine
- 170 g (or 6 oz) of chèvre, a creamy goat cheese
- Wash and pat dry the chicken wings and remove the tips at the second joint.
- Place the wings in a bowl big enough to mix them in.
- Wash the lemon and grate the zest finely.
- Sprinkle the lemon zest, salt, and pepper over the wings and mix them around to distribute the seasoning evenly. Allow the wings to marinate for 15 minutes at room temperature or longer in the refrigerator.
- Meanwhile, chop the onion and garlic finely.
- Heat a skillet large enough to hold the wings comfortably, preferably in a single layer.
- Melt the olive oil and butter together in the skillet over medium-high heat.
- Add the onion, garlic, and chicken wings and cook them together until the wings are golden brown on both sides.
- Add the wine and turn the heat to medium low.
- Cover the skillet and cook the wings for 10 minutes.
- Add the nutmeg, turn the wings, and cook for a further 10 minutes with the cover off, if necessary, to reduce the fluid level.
- Remove the skillet from the heat and add the chèvre, stirring and grinding to incorporate it into the pan juices.
|Served with my Spin on Strawberries on this blog|