Chicken wing frichti with white wine, mushrooms and sweet potatoes

Ingredients

• 800 g Chicken wings (preferably free‑range) (Trim the ends if too long)
• 1 piece Red or yellow onion (Finely sliced)
• 200 g Button mushrooms (Cut into quarters)
• 3 cloves Garlic cloves (Crushed or minced)
• 250 ml Dry white wine (Deglaze the pot)
• 2 tbsp Tomato paste (Tomato paste)
• 3 tbsp Olive oil (For browning the chicken)
• 2 leaves Bay leaves
• 1 pinch Fleur de sel
• to taste Freshly ground black pepper
• 1 piece Sweet potato (About 400‑500 g, skin left on for extra flavor)
• 2 tbsp Chives (Finely chopped, for garnish)
• 200 ml Water (Just enough to partially cover the ingredients)

Instructions

1. Prepare the vegetables and sweet potato

   Wash the sweet potato, leave the skin on, cut it into large pieces. Thinly slice the onion, mince the garlic and cut the mushrooms into quarters.

   Time: PT10M

2. Brown the chicken wings

   Heat 2 tbsp olive oil in the cast‑iron pot over medium heat. Add the chicken wings and brown them 4‑5 minutes on each side until nicely colored.

   Time: PT10M

   Temperature: medium heat

3. Set the chicken aside

   Remove the browned wings and place them on a plate, keeping the cooking juices in the pot.

   Time: PT2M

4. Sweat the onion and garlic

   In the same pot, add the sliced onion and sauté until lightly golden (≈5 minutes). Add the minced garlic and cook an additional 1 minute.

   Time: PT6M

   Temperature: medium heat

5. Add the tomato paste

   Add the 2 tbsp tomato paste and stir for 1 minute to lightly caramelize.

   Time: PT1M

6. Deglaze with white wine

   Pour the 250 ml dry white wine, bring to a boil and let reduce for 2 minutes. Add pepper, fleur de sel, and the bay leaves.

   Time: PT3M

   Temperature: medium‑high heat

7. Add the mushrooms

   Stir in the quartered mushrooms, cook 2 minutes so they release their water.

   Time: PT2M

8. Simmer the frichti

   Return the chicken wings to the pot, add the sweet potato pieces, pour in just enough water to skim the vegetables (≈200 ml). Cover and simmer for 30 minutes over medium heat until the sweet potato is tender and the chicken is cooked through.

   Time: PT30M

   Temperature: medium heat

9. Finishing and serving

   Taste and adjust seasoning if needed. Sprinkle with chopped chives and serve directly from the pot.

   Time: PT5M

Nutrition Facts

Calories

850

Protein

55 g

Carbohydrates

30 g

Fat

45 g

Fiber

4 g