Chicken wing stew with egg noodles

Ingredients

• 1 large onion (200 g)
• 15 ml oil
• 1 kg chicken wings
• 1500 ml water
• 10 g salt
• 2 g ground pepper
• 2 tablespoons tomato paste
• 50 g green or black olives
• 2000 ml water
• 400 g egg noodles
• 100 g butter
• 15 g fresh parsley

Preparation

1. Dice the onion. In a pot, sauté it in 15 ml oil for 8 minutes, until softened and translucent. 2. Pat the wings dry with paper towels and add them to the onion. Pour in 1500 ml water, bring to a boil, then simmer over medium heat for 35 minutes, until the meat is tender near the bone. 3. Add 5 g salt, the pepper, tomato paste and sliced olives. Simmer for another 10 minutes over medium heat, until the sauce has taken on color and thickened slightly. 4. In a separate pot, bring 2000 ml water and 5 g salt to a boil. Add the noodles and cook for 8 minutes, until tender, then drain. 5. Melt the butter in a small saucepan over low heat for 2 minutes. Turn off the heat and stir in the chopped parsley. 6. Divide the noodles among plates, pour the parsley butter over them and serve the stew alongside.