|120 g||Unsalted butter, and additional 2 tbsp unsalted butter|
|1 bunch||Parsley (Main)|
|32||Chicken wings (Main)|
|1 to taste||Salt and freshly ground black pepper|
|1 squeeze||Lemon juice, optional|
|5 heads||Garlic (Main)|
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- Wash the parsley, then shake dry and remove the stems. Chop the leaves in a food processor, adding the first measure of butter in small pieces. Season with salt and pepper, then set aside.
- Using a large knife, cut the small tip off the end of the chicken wings at the first joint. Bring a large saucepan of water to the boil, then blanch the chicken wings for 2-3 minutes. Quickly drain them and allow to cool. Remove the 2 small bones by pressing your thumb down on the wings - the bones will pop out easily from the other end.
- Heat the 2 tablespoons of butter in a large frying pan and add the chicken wings. Season them with salt and pepper, then cook gently on all sides for 10 minutes until golden brown. Remove the wings from the pan, pour off any excess butter, return the pan to the heat and add the water.
- Gradually whisk in the parsley butter in small amounts, then check for seasoning. You may want to add a squeeze of lemon juice as well as the salt and pepper. Pour the parsley sauce onto 4 warmed serving plates, then place a tablespoon of garlic purée in the centre of each one. Arrange the chicken wings around the plate and serve.
To prepare Garlic Purée
- Peel the garlic cloves and trim off any green shoots. This takes quite some time, so involve others in the activity. Divide the milk into thirds.
- Place the cloves in a saucepan and blanch the garlic 3 times in cold milk, bringing each third to the boil. Blend until smooth, using the cream to thin the purée if required.