New potatoes with baked chicken wings

Name: New potatoes with baked chicken wings - Teodora I.
Ingredients: 1 kg new potatoes; 15 chicken wings; upper part; a green garlic clove; a bay leaf; salt; pepper; curry; 50 ml water; 50 ml wine; rosemary; olive oil

Meat - New potatoes with baked chicken wings by Teodora I. - Recipia

New potatoes with chicken wings are prepared in a single dish, without many steps before the oven. The potatoes are simply seasoned, the wings get a little curry, and the water and wine added to the dish help cook the ingredients while they are covered. At the end, the lid is removed for browning. It's a practical recipe for a family lunch or dinner. Small potatoes can be left whole, while larger ones are cut into large pieces so they don't crumble during baking. Quick info Preparation time: not specified exactly; includes cleaning, washing, cutting the potatoes, and seasoning the ingredients Cooking time: about an hour covered, then a little more time for browning Total time: cannot be determined exactly, as the preparation duration and the time needed for browning vary Servings: not specified in the original recipe Difficulty: easy Recipe type: main course, oven-cooked Ingredients 1 kg new potatoes 15 chicken wings, upper part 1 green garlic stalk 1 bay leaf Salt, to taste Pepper, to taste Curry, to taste 3 tablespoons olive oil for potatoes Olive oil for wings, no specified amount A little rosemary 50 ml water 50 ml wine Preparation method 1. Prepare the potatoes Clean the new potatoes and wash them well. If they are small, you can leave them whole. Larger ones should be cut into large pieces, not too small, to maintain their shape during cooking. Put the potatoes in a bowl and mix them with salt, pepper, the 3 tablespoons of olive oil, and a little rosemary. Season them evenly so that the oil and spices coat all pieces. 2. Place the potatoes in the dish Transfer the seasoned potatoes to a heat-resistant dish. Place the green garlic stalk and bay leaf among them. The green garlic goes between the potatoes, it doesn't need to be mixed separately with the oil. 3. Season the wings Wash the chicken wings and brush them with olive oil. Sprinkle with salt and pepper, then add curry. The wings are seasoned separately from the potatoes so that the curry flavor remains mainly on the meat. 4. Place the wings over the potatoes Arrange the seasoned wings over the potatoes in the dish. It is important that they sit on top, not mixed completely among the potatoes. 5. Add water and wine Pour the 50 ml of water and the 50 ml of wine along the side of the dish. This way, the liquid reaches the bottom of the dish without washing away the seasonings from the wings and potatoes. 6. Bake the dish covered Cover the dish and put it in the oven at high heat. The recipe indicates an hour of cooking, but the intensity of the heat may vary depending on the oven. After the first hour, the potatoes and meat should be cooked, but checking is practically done by appearance and tenderness. 7. Brown at the end Remove the lid and leave the dish in the oven until the wings brown. The duration of this last step is not specified and depends on how quickly the oven browns. Monitor the dish, especially if the wings have already taken on color. Serve hot, with the potatoes and wings taken directly from the dish. Why I make the recipe often I like it because the preparation is simple and it doesn't use many ingredients. The potatoes and wings cook together, and the dish goes into the oven after all the ingredients have been arranged. For days when I want a main course without multiple separate preparations, it’s a convenient option. Another advantage is that the recipe can easily be adapted to the size of the potatoes. Small ones stay whole, while larger ones are cut into large pieces. Thus, you don’t have to prepare the potatoes differently or use another cooking method. Tips Choose new potatoes of similar sizes, if possible. Pieces that are approximately the same size will cook more evenly. Do not cut the potatoes too small. There is liquid in the dish, and the potatoes may soften and lose their shape if cut into pieces that are too small. Season the potatoes before putting them in the dish and the wings separately. In this recipe, curry is used additionally on the chicken, not on the potatoes. Pour the water and wine alongside the ingredients, along the side of the dish. There is no need to pour them directly over the wings. Respect the covered baking stage. This is part of the recipe method, and browning only occurs after the lid is removed. Since the browning time is not exact, watch the color of the wings instead of leaving the dish unattended after the lid has been removed. Substitutions The original recipe does not specify substitutions for the main ingredients. New potatoes, chicken wings, green garlic, bay leaf, rosemary, wine, and curry are part of the described combination. If you have very small new potatoes, you do not need to replace them or cut them. They can be left whole. For larger potatoes, cutting them into large pieces is the recommended option in the recipe. Variations The simplest variation relates to the shape of the potatoes: you can leave them whole when they are small or cut them into large pieces when they are larger. The amount of curry can be adjusted to taste, as the recipe does not indicate an exact measure. The same applies to salt, pepper, and rosemary. You can use more or less green garlic only if you adjust the available amount; however, the basic version uses a single stalk and a bay leaf. Serving ideas Serve the dish hot, directly from the dish, with the wings placed over the potatoes. The sauce formed at the bottom of the dish can remain over the potatoes when you serve them on the plate. It is suitable as a main course for lunch or dinner. Since the potatoes and meat are cooked together, no other side dish is necessary to respect the original recipe. Frequently asked questions Can I leave the new potatoes whole? Yes. If they are small, the potatoes can be left whole. Larger ones are cut into large pieces, according to the recipe, to cook in a timely manner and maintain their shape. When is the curry added? The curry is added to the chicken wings, along with salt and pepper. The potatoes are seasoned with salt, pepper, olive oil, and a little rosemary. Is the water and wine poured over the ingredients? Not directly over them. It is poured along the side of the dish, after the wings have been placed over the potatoes. This way, the seasonings stay better on the meat and potatoes. How long do the wings brown after I remove the lid? The recipe does not specify an exact time for this step. The dish is left in the oven until the wings reach the desired color. The duration depends on the oven and how browned the meat is after the first hour. Can I use just water, without wine? The original recipe uses 50 ml of water and 50 ml of wine. A version without wine is not specified, so for the original taste and proportions, it is preferable to keep both liquids. Nutritional values The values below are estimates, as the amount of oil used for the wings is not specified, and the number of servings is not mentioned. The estimate assumes that the dish is divided into 5 servings and that the wings are consumed with skin. For the entire dish, approximately: Calories: 3,000-3,500 kcal Protein: 190-220 g Carbohydrates: 170-190 g Fats: 170-210 g For one serving, if the dish is divided into 5: Calories: approximately 600-700 kcal Protein: approximately 38-44 g Carbohydrates: approximately 34-38 g Fats: approximately 34-42 g The greatest variation comes from the amount of oil used on the wings and the fat content of the wings. The amount of wine is small, and some of the liquid remains in the dish or evaporates during baking. Storage and reheating If there are leftover portions, let the dish cool and store it in the refrigerator in a covered container. It is recommended to be consumed in the following days. When reheating, heat the portion until both the meat and potatoes are well heated. The wings and potatoes may become softer after storage, and the browning will not be the same as on the first day. For a result as close to the original as possible, do not store the dish too long and avoid repeated reheating.

New potatoes with baked chicken wings

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