Peas with sour cream and chicken wings

Ingredients

• 1 kg frozen peas
• 7 chicken wings
• 3-4 tablespoons olive oil
• 1 large onion (200 g)
• 1 medium carrot (100 g)
• 1 bell pepper (150 g)
• 700 ml broth
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 200 g full-fat sour cream (at least 20% fat)
• 2 level tablespoons flour (16 g)
• 15 g dill

Preparation

1. Pat the wings dry with paper towels and remove any stray feathers. Heat 3-4 tablespoons of olive oil in a large pot and brown the wings for 8 minutes, turning them on all sides. Transfer them to a plate. 2. In the same pot, sauté the chopped onion in the remaining oil for 2 minutes. Add the diced carrot and bell pepper, pour in 100 ml of broth and cook for 8 minutes, until the vegetables soften and most of the liquid has evaporated. 3. Add the frozen peas and 500 ml of broth. Simmer over medium heat for 10 minutes. Set aside the last 100 ml of broth to add later. 4. Place the wings on top of the peas, add 1 teaspoon of salt and 1/2 teaspoon of white pepper, then cover and simmer for 20 minutes. Gradually pour in some of the reserved broth if the liquid reduces too much. The peas should be tender, and the meat cooked through up to the bone. 5. Chop the dill. Mix the sour cream with the flour, then stir in a few spoonfuls of the hot sauce. Pour the mixture into the pot and simmer gently for 3-4 minutes, stirring carefully, until the sauce thickens. 6. Turn off the heat and leave the dish to cool for 5 minutes before serving.