Confit chicken wings with cauliflower, sultanas and pine nuts
Slow-cooked chicken pan-fries to a wonderful golden crispness.
Ingredients
16 chicken wings
1 tsp sea salt and pepper
Up to 600ml olive oil
2 tbsp sultanas
2 tbsp red wine vinegar
400g potatoes, peeled and chopped
600g cauliflower, cut into florets
1 cup picked celery leaves, washed
2 tbsp pine nuts, toasted
Method
If your celery comes without its beautiful green leaves, substitute flat-leaf parsley. Don't worry if the soft, cooked meat shreds as you remove the bones, just push the meat back into place and it will set into its natural shape while in the fridge.
Heat oven to 140C. Clean chicken wings, trim off wing tips, and pat dry. Toss with salt and place snugly in an ovenproof casserole dish. Add olive oil until just covered, cover and bake for one hour.
Remove wings and cool until you can handle them. (Strain oil, refrigerate, and re-use in other recipes.) Separate the two sections of each wing and gently push out and discard bones, keeping meaty bits as complete as possible. Refrigerate for a few hours or overnight.
Soak sultanas in vinegar for 20 minutes, then drain. Cook potato in simmering salted water for 15 minutes and cauliflower for five minutes or until both are tender. Drain.
To serve, heat one tablespoon of the oil in a frying pan and gently cook chicken skin-side down in a pan over medium heat until crisp and golden. Arrange cauliflower, potato, chicken and celery leaves on each plate, scatter with sultanas, pine nuts, salt and pepper, and serve.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
