Chicken wings with peas in sauce

Name: Chicken wings with peas in sauce - Cosmina C.
Ingredients: 6 chicken wings 400 g peas 1.5 l chicken broth 50 g butter 2; 3 drops of olive oil 2 large onions or 4 small ones 2 carrots 2 tablespoons vegetable sauce (the same sauce used in other recipes) 1 tablespoon tomato paste thyme 2 bay leaves ore

Meat - Chicken wings with peas in sauce by Cosmina C. - Recipia

Chicken Wings with Peas in Sauce I often make chicken wings with peas when I want something hearty without too much hassle. I love that you don't have to watch the pot every step of the way, and the ingredients are easy to find. The carrot and onion add sweetness, and in the end, the fresh dill transforms the flavor. Quick Info Total Time: about 1 hour and 20 minutes Preparation Time: 15 minutes Cooking Time: 1 hour – 1 hour and 10 minutes Servings: 4 Difficulty: easy Basic recipe for lunch or dinner Ingredients 6 chicken wings 400 g peas 1.5 l chicken broth 50 g butter 2-3 drops of olive oil 2 large onions (or 4 small) 2 carrots 2 tablespoons vegetable sauce (like liquid Vegeta or a similar sauce previously used in other recipes) 1 tablespoon tomato paste Thyme (to taste) 2 bay leaves Oregano Salt Pepper Fresh dill Fresh parsley Instructions 1. Wash and dry the wings, then season with salt, black pepper, and a little oregano. Set aside while preparing the vegetables. 2. In a large pot, add the butter and a few drops of olive oil. Once the butter has melted, add the finely chopped onion, sliced garlic, and sliced carrots. Cook over medium heat, stirring occasionally, until they soften slightly. 3. Add the wings to the vegetables and sauté for 4-5 minutes, just until they get a bit of color on all sides. 4. Pour in the chicken broth (1.5 liters), then add the bay leaves. Increase the heat and wait for it to boil. 5. Once it starts boiling, add the vegetable sauce and tomato paste. Mix well. Cover and simmer over medium heat until the wings are about halfway cooked (approximately 25-30 minutes). 6. Add the peas and thyme (to taste). Continue cooking uncovered to reduce the liquid and slightly thicken the sauce. Occasionally check if you need to add a little hot water or broth, but usually, it's not necessary. 7. When the meat and peas are cooked, and the sauce has reached the desired consistency, sprinkle chopped dill and let it simmer on low heat for another 5 minutes. 8. Turn off the heat and let the pot sit covered for a few minutes before serving. Finally, adjust the taste with salt and pepper if needed. 9. Serve sprinkled with chopped fresh parsley. Why I Make This Recipe Often This is one of those dishes I can make without thinking too much. Ordinary ingredients, clear steps, guaranteed results. Plus, if I have broth or peas in the freezer, it comes together quickly. It's perfect for weekday lunches when I don't feel like elaborate recipes. Tips and Variations Tips - If using frozen peas, add them directly without thawing first. - The wings can be fried a bit more for a crust, but it's not necessary. - Taste the sauce towards the end and balance it with a little lemon juice if it seems too sweet from the peas and carrots. Substitutions - Butter can be replaced with oil, but the flavor will change slightly. - Chicken broth can be substituted with water if you don't have it, but the final taste will be more neutral. - Vegetable sauce – if you don't have it, you can use a little flavored salt or a dissolved vegetable cube. Variations - Instead of wings, you can use chicken thighs cut into small pieces. - You can add other vegetables (bell peppers, celery), but the original recipe does not include them. - For a thicker texture, you can mash a portion of the peas and carrots at the end. Serving Ideas - Goes well with a slice of fresh bread or simple polenta. - If you want an extra touch of greenery, you can sprinkle additional dill or parsley when serving. - It can also be served with a spoonful of sour cream, although this is not typical for this recipe. Frequently Asked Questions 1. Can I use canned peas? Yes, but add them towards the end, about 10 minutes before turning off the heat; otherwise, they will break down and color the sauce too much. 2. What kind of vegetable sauce should I use? Any liquid vegetable sauce or paste like Vegeta/Delikat liquid. If you don't have it, a concentrated vegetable cube will work too. 3. Can I omit the tomato paste? You can, but the flavor will be milder, and the sauce will be paler in color. 4. What if I don't have fresh dill? Dried dill can be used, but reduce the amount to half since it is more concentrated in flavor. 5. Can I make the recipe with chicken breast? Yes, but you will need to adjust the cooking time – breast meat cooks faster and can become bland if overcooked. Nutritional Values Estimated per serving (out of 4): Calories: approximately 340 kcal Protein: 24 g Carbohydrates: 19 g Fats: 17 g The sauce with butter, chicken, and peas provides a good balance of protein, fiber, and fats. The value may vary depending on how much butter is used and whether the chicken broth is homemade or from a cube. Storage and Reheating Store in the refrigerator, covered, for up to 2 days. Reheat gently over low heat, stirring often to prevent sticking. The sauce may thicken when cold; if needed, add a tablespoon or two of water or broth when reheating. The recipe does not freeze well due to the peas, which become soft after thawing.

Chicken wings with peas in sauce

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