Mushroom stew with chicken wings

Ingredients

• 1500 ml water
• 1 kg fresh mushrooms
• 7 chicken wings
• 2 medium onions (300 g)
• 1 medium bell pepper (150 g)
• 1 medium carrot (100 g)
• 2 garlic cloves (optional)
• 300 ml chicken stock
• 3 medium tomatoes (360 g)
• 2 tablespoons tomato paste or tomato juice
• 1 teaspoon salt
• 5 g fresh basil

Preparation

1. Peel the mushrooms and cut them into small cubes. Boil them in 1500 ml of water for 10 minutes, then drain. 2. Pat the wings dry with paper towels. Brown them lightly in a heavy pot for 8 minutes, turning them on all sides. 3. Finely chop the onion, pepper and carrot. Add them to the same pot, in the fat left by the wings, and cook for 8 minutes, until translucent. If using garlic, chop it and add it in the last minute. 4. Add the drained mushrooms to the wings and vegetables, then pour in 300 ml of chicken stock. Cover the pot and simmer everything for 30 minutes over low heat, until the meat is cooked through near the bone. 5. Dice the tomatoes and add them along with 2 tablespoons of tomato paste or tomato juice and 1 teaspoon of salt. Simmer uncovered for another 12 minutes, until the sauce thickens. 6. Turn off the heat and sprinkle with the chopped basil.