Chicken Wings on Leek and Coconut Cream Beet
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.75 kg ¾ chicken wings, frozen, hot or mildly seasoned
- 1 kg leek
- 40 g butter
- 1 tablespoon vegetable stock, instant organic
- 1 can coconut milk, creamy 400 ml
- 1 pinch (s) sugar
- nutmeg
- 2 tablespoon, leveled cornstarch
Print Recipe
Pin Recipe Instructions
- Wash the leek well, cut into 1cm wide rings or strips, put in a saucepan, add the butter and steam. Top up with coconut milk, season with vegetable stock, round off with sugar and thicken with the cornstarch.
- Cook the chicken wings in a convection oven at 200 degrees for about 20 minutes and arrange on a plate.
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