Make Talk About Re-Invention!
Chicken wings get the gourmet treatment in this lavish chicken wings with morels recipe. Chicken wings...not just for tailgating anymore! If you serve this dish for a Sunday football game, you make get a few looks...at first, but just wait and see what happens when the taste them! Make sure you get everything prepped before starting the dish - any trimmings from the morels can be used to further enrich the sauce.
Chicken Wings with Gnocchi, Morels, Asparagus and Chicken Emulsion
Serves 4
Total time: 2 hours 15 minutes
Ingredients
Chicken Wings
12 chicken wings, middle joint only (not the drummette)
1 1/2 sticks of butter
6 sprigs of thyme
salt
pepper
Gnocchi
1 large starchy potato, 3/4 lb. in weight (russet)
1/2 cup of flour (or less)
1 egg yolk
salt
ground white pepper
Sauce
15 chicken wings, chopped (skinless/boneless)
2 1/2 sticks of butter
1 large shallot, sliced
1 3/4 oz of button mushrooms, sliced
16 oz. of chicken stock
1 garlic clove, sliced
8 sprigs of thyme
1/2 cup of vegetable oil
Stuffed Morels
12 morels, medium-sized, root end removed gently, trimmed and reserved for sauce
6 oz of chicken breast, sinew removed, diced
1 egg white
1 cup of double cream (heavy whipping cream)
2 cups of chicken stock
salt
pepper
Asparagus
8 asparagus spears
salt
Preheat the oven to 325°F
Gnocchi
Scatter a bed of salt onto a baking tray, place the potato on top and bake in the oven until cooked and fluffy in the middle, approximately 50 - 60 minutes.
Once cooked, allow to cool slightly and scoop out the potato. Pass through a ricer while still warm. Try not to overwork the potato, keep it as light as possible. Add the flour and the egg yolk, season with salt and pepper and gently mix to form a dough.
Roll the dough out between 2 pieces of parchment or waxed paper to a thickness of 1/4 inch, then use a 1 2/3" in round cutter to cut out 12 gnocchi discs. Leave on the paper and transfer to the fridge until ready to cook.
The Sauce
Place a frying pan over a medium heat and add the oil. Once hot, add the chopped chicken wings. Then, once the wings have seared for a minute, add the 1 1/4 sticks of butter, turning down the heat so that the wings gently caramelize in the butter.
Once the wings are nicely caramelized, add the sliced shallot and garlic and cook gently until soft and tender. Once soft, add the button mushrooms and any morel trimmings (from cleaning and preparing them).
Cook until all of the water from the mushrooms has evaporated and the mix starts to fry again, then tip everything into a colander or sieve to remove any excess fat.
Place the wings and mushroom mix into a separate saucepan and deglaze the frying pan with the chicken stock. Pour the contents of the frying pan into the saucepan. Add the thyme and the remaining butter, bring to the boil and simmer slowly. It will eventually start to thicken because of the butter.
Once it thickens, pass the liquid through a fine chinois or muslin into a small saucepan. Emulsify using a hand blender (immersion) and set aside until required.
Stuffed Morels
Wash the morels then set aside to drain. Place the diced chicken in a food processor with the egg white and process until completely smooth. Scrape the mix into a bowl and transfer to the fridge immediately. Ff the mix gets too warm it will separate.
Once the mix is completely cold, use a wooden spoon to slowly beat in the cream until smooth, then season with salt and pepper.
Scoop the mix into a disposable piping bag and gently fill each morel through the opening where the stem was removed.
Bring the chicken stock to the boil and drop in the morels. Return to the boil and poach for 4 minutes, then leave to cool in the pan.
Chicken Wings
To roast the chicken wings, add the butter to a frying pan just large enough to hold all of the wings over a low-medium heat.
Then, add the chicken wings and thyme and cook very gently, turning occasionally until golden brown all over. Season with salt and pepper.
Once cooked, remove the wings from the butter and place onto layers of paper towels. Cut the ends off each wing with a large, sharp chopping knife or cleaver - you will then be able to pull the bones carefully out of the wings. Once deboned, return to the butter to keep warm.
The Asparagus
Snap the thick end off each stalk (it has a natural breaking point). Peel halfway up each spear, then cut in half across the center Leaving you with a stalk end and a tip end) and cook in salted boiling water for 2 minutes. Strain and set aside.
The Gnocchi
Remove from the fridge and plunge into boiling water. Cook for 1 minute at a steady boil then drain.
Before serving, reheat and blend the sauce.
To assemble the dish, place 3 gnocchi in the center of each serving bowl. Place a chicken wing on top of each gnocchi and place a stuffed morel between each wing. Place the asparagus on top of the chicken and pour the sauce over it all and serve immediately.
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