8 chicken wings
1/4 cup cornstarch
2 teaspoon salt
1/2 teaspoon white pepper
1 oil; for frying
1 cup olive oil
1 cup tarragon wine vinegar
3/4 cup dry white wine
1 garlic clove; mashed
1/2 teaspoon dry mustard
1/2 teaspoon sugar
1/2 teaspoon dried basil; crushed
1/2 teaspoon dried oregano; crushed
1/2 teaspoon dried tarragon, crushed
1 salt, pepper
1 small tomato; peeled, seeded & thinly
1/2 medium green bell pepper thinly sliced cr; osswise
1/2 small onion thinly sliced in rings
Disjoint chicken wings, discarding bony tips. Push flesh to oney end of bone on remaining parts. With sharp knife, remove smaller bone in wing portion containing 2 bones. Press fleshy ends of chicken pieces to flatten so they will stand upright. Dredge chicken in cornstarch mixed with 2 teaspoons salt and white pepper. Set aside to dry 30 minutes. Heat oil to depth of 1/2 inch in heavy skillet and fry chicken until golden brown and tender, about 7 minutes on each side. Drain on paper towels and freeze or refrigerate if not to be used at once.
To make dressing, combine oil, vinegar, wine, garlic, mustard, sugar, basil, oregano and tarragon. Season to taste with salt and pepper. Blend well.
Combine tomato slices, green pepper and onion slices with dressing and mix well. To serve, bring chicken wings to room temperature and arrange upright over tomatoes in shallow casserole.
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