CHICKEN WINGS, ORANGE & SHERRY STEW, Slow Cooker

Chicken Wing, Peppers, & Orange Sunshine Stew (by Slow Cooker) 

"I made this using chicken breasts for a dinner party and my guests were surprised at my cooking skills.  The orange and sherry worked well together." Political Agent

A Frugal, Tasty & Nutritious Dish steeped in Summer flavours...

This is a dish that is frugal, tasty and cooks itself.  It works equally well with thighs, legs and breasts but conventional oven cooking is recommended for those cuts.  (See Tips below)

The main flavouring ingredients - peppers, oranges and sherry - bring a hint of Spanish summer to cold evenings. The result is superb, a heady combination of intensely flavoured meat, vegetables and stock. 

If the stew is being served to kids, the sherry won't be a problem; the alcohol cooks off, leaving only a delicate flavour.  Tee-totallers can replace the sherry with white grape juice.

67goingon50 used best supermarket wings, using the 'throw-it-all-into-the-slow cooker-and-turn-it-on' method - though flouring & growing the wings first adds flavour.  The liquid was restricted to to just enough to cover the veg, and the cooking time was 4 hours on low.  The chicken was tender but toothsome, the vegetables retained their individual character and the sauce was bold and delightful.  Pre-browning the wings made a thicker sauce.  

(See How To...Make the Most of Slow Cookers, How to...on the Nav Bar)

Cost: min £3.50'ish
Serves: 4-5, with sides 

Ingred:
    900 gms chicken wings
    1/2 tsp salt
    pinch pepper
    1 med onion, diced
    2 large cloves garlic, minced or grated
    1 red pepper, top & tailed & deseeded, in 1/2 inch/1cm slices
    2 tbsp tom puree
    2 stalks peeled & cleaned celery in large dice
    2 large carrots, washed and sliced
    200 gm/7 oz sweet potato  or potato in large chunks (opt if serving with pasta)
   zest and juice of 2 oranges + 80 ml dry sherry/white wine/grape juice + stock or water to make up 500 ml of liquid
   1 1/2 tsp 5-spice powder
   1 stalk mint, with leaves
    
   zest and juice of another half an orange
   additional mint
   additional 5-spice powder

   sesame seeds for garnish (opt)

Method:

1. Remove tips from wings; freeze for stock; (if you have the time and inclination) remove skin from the thick part of the wing; set aside
2. Place carrots and sweet potato or potato, if using, on bottom of dish; cover with onions, celery and peppers; season with a little salt and some pepper
3. In a measuring jug, add grated garlic, orange zest and 5-spice powder then orange juice, sherry/white wine/grape juice and enough stock or water to make up 500 ml of liquid
4. Add liquid to veg; if it doesn't come up to just below the surface, add a little more
5. Lay wings on top (it doesn't matter if they sit proud) 
6. Lay mint on top
7. Put the lid on the slow cooker and leave for 4 hours
8. Turn cooker to warm.  Check seasoning.  More zest and orange juice and up to 1/2 tsp more 5-spice powder and more mint may be needed.
9. To thicken sauce, mix 1 tablespoon cornflour with a tbsp cold water until it forms a slurry.  Pour into the casserole and stir; it should begin to thicken in 5-10 mins.
10. Scatter a few sesame seeds on top.
11. Serve with frozen peas or quick cook veg like green beans   

Comments:
"I made this using chicken breasts for a dinner party and my guests were surprised at my cooking skills.  The orange and sherry worked well together." Political Agent


Tips: 

• This also works well with drumsticks, thighs and breasts but is better cooked in an oven.  Brown the pieces first and proceed according to the recipe.  Bake uncovered at 180c/350f 45 min to an hour. 
• If you haven't a slow cooker, follow this method - flour the wings; brown in a small amount of oil and set aside.  Fry onions and other veg in same pot over med high heat until brown; return wings to pot;  add liquid.  Cook on med-low heat on the stovetop OR in a med. oven for at least an hour or until wings are tender, turning the wings half-way through.
• Organic boiling fowl, if you can get hold of one, has terrific flavour in the slow cooker.  

   

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission