Crispy chicken wings braised in rosé with mushrooms

How Maurice does it

1. 1

   Clean a wooden cutting board and pat the chicken wings dry. Season the wings with salt.

2. 2

   Heat olive oil in a large pan over medium-high heat. Brown the chicken wings for 8 minutes per side until golden and crispy.

3. 3

   While the wings brown, clean and slice the mushrooms.

4. 4

   Add the sliced mushrooms, rosemary sprigs, and bay leaves to the pan with the wings.

5. 5

   Pour in the rosé wine and a splash of water (about 100 ml).

6. 6

   Add the minced garlic to the pan.

7. 7

   Let everything simmer for 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has slightly reduced.

8. 8

   Plate the chicken and mushrooms in a bowl, spoon some sauce over the top, and garnish with a fresh rosemary sprig.

9. 9

   Serve immediately with a chilled bottle of organic ginger beer.