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Chicken Wings, Sausage And Dumplings

Ingredients

  • 12 chicken wings
  • 1 teaspoon cooking oil or butter
  • 1 medium-size onion, chopped
  • 2 medium-size leeks, well rinsed, trimmed and chopped
  • 6 cloves garlic, chopped
  • 5 cups well-seasoned chicken stock
  • 18 small new potatoes
  • 1 cup dry white wine
  • 3 carrots, peeled and sliced 1/2-inch thick
  • Salt and freshly ground black pepper
  • 6 ounces fresh button mushrooms
  • 2 teaspoons fresh thyme leaves
  • 1 pound sweet pork or chicken sausage
  • ½ pound hot sausage or chorizo
  • ½ pound fresh green beans, trimmed
  • ¼ pound sugar snap peas
  • Herbed dumpling batter (see next recipe)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely minced parsley
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      718 calories; 35 grams fat; 10 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 46 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 48 grams protein; 188 milligrams cholesterol; 1106 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Dry chicken wings on paper toweling. Heat oil or butter in heavy five-quart casserole. Add chicken wings and cook over medium-high heat until they are browned on both sides. Remove wings from the casserole.
  2. Add the onion, leeks and garlic and saute over medium-low heat until they are tender but not brown.
  3. While the wings and vegetables are browning, bring four cups of stock to a simmer in a saucepan and add the potatoes. Cook potatoes until tender, about 15 minutes. Remove the potatoes with a slotted spoon, cover and set aside. Keep the stock in the saucepan on the stove.
  4. Add the wine and the remaining cup of stock to the saucepan with the vegetables and stir. Add the carrots and season to taste with salt and pepper. Add the mushrooms and thyme and return the chicken wings to the casserole. Bring to a slow simmer and cover to cook for about 45 minutes.
  5. Meanwhile, place the sausages in half an inch of water in a skillet, prick them and bring to a simmer. Cook them, turning them from time to time, until they are lightly browned, about 20 minutes. Slice the sausages and add them to the casserole.
  6. Return the saucepan of stock to a simmer, add the beans and peas and cook until they are barely tender, about five minutes. Remove them with a slotted spoon and set aside.
  7. Add a cup of water to the saucepan with the stock. Bring to a simmer. Form the dumpling batter into golf-ball-size balls and drop them into the simmering stock. Simmer them for 10 minutes, then drain them and place them in a bowl, covered.
  8. To serve, reheat the chicken mixture and add the potatoes, beans and peas. Stir in the lemon juice and adjust the salt and pepper if necessary. Transfer to a serving platter and surround with the dumplings. Baste the dumplings briefly with some of the sauce, sprinkle the dish with parsley and serve.

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