Braised Chicken Wings with Chorizo, Spanish Paprika, Bell Peppers, Escarole & Concord Grape

Sometimes my best work takes place outside of the Chezvous Dining kitchen. This winter season I find myself spending more time in my home kitchen with my wife and son creating belly-warming dishes that ward off the frigid temperatures. The stews, braises and soups are keeping us satiated and bringing us together in ways that only food can do. I’m not a big winter guy but the unctuous flavours and melt in your mouth textures of slow-cooked meat make winter… dare I say “enjoyable”? To get you into the spirit of braising I have included one of my favourite recipes for chicken wings. There’s nothing I love more than tucking into a dish with a fork, spoon and my hands. This is a “roll up your sleeves” kind of meal that is saucy, messy and delicious. Have a crusty loaf of bread close by to sop up the delicious jus at the bottom of your bowl. Yum!

1 Tsp Pure olive oil
2 lbs chicken wings
¼ lb chorizo
1 red onion, julienned
2 bell peppers, peeled and julienned
2 garlic cloves, crushed
1 Tsp Spanish paprika
¼ Cup white wine
1 litre chicken stock
1 head escarole
½ Cup crème fraiche
1 Tsp red wine vinegar
1 Cup Concord grapes

Brown chicken wings on medium heat in olive oil and season with salt and pepper. Remove wings from pot and cook chorizo for 3 minutes. Add red onions, peppers and garlic cloves and sautee for 5 minutes. Add Spanish paprika and deglaze with white wine. Place wings back in pot and cover half way with chicken stock. Bring to a simmer, reduce to low, cover and cook for 20 minutes. When wings are cooked, add escarole to pot and wilt.

Combine crème fraiche and red wine vinegar. Place wings in a serving dish, drizzle with crème fraiche and garnish with grapes.