Tuesday, April 1, 2008

Italian Marinated Chicken Winges

Remember back in January when I made the glazy-yummy-teriyaki-y chicken wings? Well, I had bought a second pack of chicken wings and put them in the freezer for a night when my muse told me it was time to use them. Sunday night, my muse murmered that the time was coming, so I pulled them out of the freezer and moved them to the fridge.

Last night my muse - whom I should really get around to naming one of these days - got busy in the kitchen.

As I was flipping through the day's mail, she spied my spice rack. And the bottle of Italian Seasoning that I usually reach past to grab the oregano, basil, thyme, etc. And she realized that I was wasting about 3 ounces of perfectly good seasoning. Bad, Deborah!

This speaking-of-my-muse-in-the-third-person thing needs to end now.

So, in the spirit of not wasting things, I looked in my fridge to see what else I could find to throw together. I found a quarter of a bottle of white wine that's been open for about 2 weeks, the last bit of a bottle of lemon juice that needed to be used up, 1/2 of a red onion, and some garlic that told me if I didn't use it before I left town this weekend, it would sprout before I got back.

Dang it, now my garlic's talking to me? I preferred the muse.




Italian Marinated Chicken Wings


2 pounds chicken wings
1 1/4 cups dry (or just old) white wine
1/3 cup lemon juice
2 1/2 Tbsp Italian seasoning
2 cloves garlic, minced
2 Tbsp butter (Divided, if necessary)
1/2 red onion, diced
salt and pepper to taste

Mix wine, lemon juice, garlic and italian seasoning together in a bowl. Put chicken in a bowl with a lid, pour marinade over the chicken, stir and cover.

Refrigerate overnight (it ended up being 24 hours here)

In a large skillet (you may need two), heat butter (divide in half if you need to use two skillets). Take chicken from marinade (but don't pour that yumminess out!) and brown on both sides in the skillet(s).

Remove chicken - leave any grease, drippings, whatever in the pan. Add onion and sautee. (you're gonna have to divide this on your own if you need to use two skillets) Add marinade and bring to a boil. Add tomatoes, salt and pepper. Stir.

At this point, I had planned on putting the chicken back in pan (I only used one), spooning some of the tomatoes and sauce over the top, coverering and cooking until done.

I ended up pouring the tomato/sauce/onion/stuff into another bowl, putting the chicken back in the pan and then pouring the tomato/sauce/onion/stuff over the top. And then cooking until it was done.

If you use chicken with bones in it, this will undboubtedly take longer than you think it should. But oh, how the meat will fall off those bones.

Serve over rice.
Save your bones for stock!

Notes:
I want to make this with bonesless chicken breasts and/or thighs - getting meat off of wings that are messy like this is a pain.

1 comment:

Sophie said...

Yum! What a tasty concoction! :)