- 1
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Pre-heat oven to 200 fan. Add chicken, onions, celery, garlic and carrots to heavy based roasting tin. Add oil and mix everything until well coated
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- 2
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Roast for 40 mins until just on the right side of burnt
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Mix soy, honey and tomato purée and add to tin. Covering everything well. Bake for 10 mins.
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Remove from oven and give a stir
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Sprinkle over flour and mushrooms (if using). Return to oven for 10 minutes
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Place pan over low flame and add red wine vinegar. Sizzle briefly
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Add stock and herbs and bring to boil
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Simmer for 10 minutes
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Turn off heat and use potato masher to mash everything- extracting as much flavour as possible
- 10
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Pass ingredients through a sieve over a saucepan
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Get as much flavour out as possible!!
- 12
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Simmer for 10 minutes or until glossy!! This will keep chilled for 3 days or can be frozen for upto 2 months. It’s amazing!! Enjoy 😊
Ingredients
| 8 | Chicken wings |
| 2 | Large onions - unpealed and quartered |
| 2 | Carrots roughly chopped |
| 2 | Celery sticks roughly chopped |
| 1 | Garlic bulb sliced in half |
| 1 | Tablespoon Sunflower oil |
| 1 | Tablespoon Clear honey |
| 2 | Tablespoons Soy sauce |
| 1 | Tablespoon Tomato puree |
| 50 | Grams Plain flour |
| Small handful of dried mushrooms (optional) | |
| 1 | Tablespoon Red wine vinegar |
| 150 | Milliliters Port |
| 1¼ | Liters Chicken stock |
| 3 | Bay leaves |
| Small bunch fresh thyme |