70 Chicken Winglets with White Wine and Cucumbers

Name: Chicken Winglets with White Wine and Cucumbers
Yield: For four people
Cuisine: French
Ingredients: 1 litre (1¾ pints) water; 4 tablespoons dry vermouth; 150 ml (¼ pint) white Meursault or other dry white wine; 300 ml (½ pint) whipping cream; 25 g (¾ oz) butter; 1 litre (1¾ pints) water and 15 g (½ oz) coarse salt; 1 teaspoon caster sugar; ½ teaspoon freshly-chopped tarragon; 2 tablespoons raw tomato pulp; salt and pepper; 48 chicken wings (see note); 1 teaspoon chopped shallot; 300 g (10½ oz) peeled cucumber; 80 g (2¾ oz) button mushrooms, cut into tiny mirepoix dice; 1 teaspoon chervil sprigs; 30 g (1 oz) butter

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Ailerons de volaille au Meursault et aux concombres ‘Succulent mouthfuls of meat’

Ingredients

Main ingredients

48 chicken wings (see note)
1 litre (1¾ pints) water

Europe
France
Main course
Mediterranean
Gluten-free

Method

Boning the wings

First, using a large heavy knife, cut off the tips of the bones at either end of each wing to make them easier to bone.
Bring the 1 litre (1¾ pints) water to the boil in a saucepan and blanch the wings for 2-3 minutes. Take them out with a slotted spoon, drain them on a cloth and allow to cool.
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