After all that restaurant food I've posting about, I thought I'd show some home-made food that is pretty easy to make and very delicious to eat. It's a one-pot meal that requires some finger-licking at the table. We Americans like to eat with our hands and fingers, which can sometimes be confusing to knife-and-fork-happy French people.
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.
It looks very tasty and sounds really easy to make. I shall definitely be trying this recipe!
ReplyDeleteI bet it could be modified to work with chunks of fish, too.
Jean, you're right. The cooking method is just like making paella, so fish, shrimp/prawns, and clams or mussels would be good in it too. This is more a cooking method than a recipe.
ReplyDeleteKen, definitely I would like to make this dish. And what's more most European eat using forks and knives it is a custom in my cultuire,too.
ReplyDeleteHi Gosia, most of us Americans eat most of the time with a knife and fork, too. But we like sandwiches, hamburgers, lamb burgers, chicken wings, corn on the cob... and a lot of other foods that are better eaten with the fingers instead of utensiles. I'll never forget the first time I saw a French restaurant customer eat a fresh, unpeeled banana, using a knife and fork and never once touching the banana with his fingers.
DeleteBonjour, Ken. Tes photos de ce plat me confirment, qu'en général, je préfère manger "à la bonne franquette" chez moi plutôt que de manger "à la française" dans un resto.
ReplyDeleteBonjour Dean, si j'avais les moyens, je me demande toujours si j'irai souvent au restaurant. La cuisine que je fais à la maison me plaît. Je sais ce qu'il y a dedans. Pas de sous-vide (ou très peu) par exemple. Les restaurants, ça peut être bien de temps en temps...
DeleteHa! Your comment above about the French person eating an unpeeled banana is hilarious!
ReplyDeleteJudy, have you ever seen a banana eaten that way? LOL
DeleteNever!
DeleteYes, I was shocked to see people eating fruit with forks and knives for the first time. Thanks for this recipe- wings are my favorite part of the chicken.
ReplyDeleteYes, Evelyn, apples and pears as well as bananas. People over here have great knife skills, don't they?
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