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

Ingredient Substitutions

• Instead of Chicken wings (preferably free‑range): Chicken drumsticks, Chicken thighs
• Instead of Red or yellow onion: Shallot
• Instead of Button mushrooms: Crimini mushrooms, Shiitake
• Instead of Garlic cloves: Garlic powder
• Instead of Dry white wine: Chicken broth + white wine vinegar
• Instead of Tomato paste: Tomato purée
• Instead of Olive oil: Sunflower oil
• Instead of Bay leaves: Thyme
• Instead of Fleur de sel: Fine salt
• Instead of Sweet potato: Regular potatoes
• Instead of Chives: Flat‑leaf parsley

Equipment Needed

• Cast‑iron pot (or Dutch oven)
• Stovetop / burner
• Chef's knife
• Cutting board
• Wooden spoon or spatula
• Measuring spoons
• Measuring cup (for wine)
• Lid that fits the pot

Critical Steps — Do Not Skip

• Brown the chicken wings to develop flavor.
• Deglaze with white wine to capture the cooking fond.
• Simmer covered for 30 minutes so the sweet potatoes and chicken absorb the sauce.

Chef Tips from the Video

• Use organic free‑range chicken wings for more flavor.
• Add a small sprig of thyme with the bay leaf for extra aroma.
• Serve with a lightly vinaigrette green salad to balance the richness of the dish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Can be frozen for 1 to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The chicken wings can be browned the day before and kept in the refrigerator.
• The vegetables (onion, garlic, mushrooms) can be pre‑chopped and stored in an airtight container.
• The base sauce (wine, tomato, aromatics) can be prepared ahead and kept refrigerated for 2 days.