Ingredients
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2 lbs chicken wings, tips removed and separated at the joints
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Salt and black pepper, to taste
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1 tablespoon olive oil
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1 tablespoon butter
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8 oz mushrooms, sliced (button or cremini work well)
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2 cups broccoli florets
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4 cloves garlic, minced
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1 cup heavy cream
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1/2 cup chicken broth
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1/4 cup grated Parmesan cheese
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1/2 teaspoon dried thyme or Italian seasoning
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Fresh parsley, for garnish (optional)
Instructions
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Season and Sear the Wings:
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Pat chicken wings dry and season with salt and pepper.
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Heat olive oil in a large skillet or Dutch oven over medium-high heat.
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Sear the wings in batches until browned on all sides, about 4–5 minutes per side. Remove and set aside.
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Cook the Vegetables:
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In the same skillet, melt the butter over medium heat.
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Add the garlic and mushrooms. Cook for 4–5 minutes, until mushrooms are browned and fragrant.
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Add the broccoli and cook for another 2–3 minutes, just until it starts to soften.
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Make the Creamy Sauce:
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Reduce heat to medium-low.
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Pour in the chicken broth and stir, scraping up any browned bits.
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Stir in the heavy cream, Parmesan, and thyme. Let it simmer for 2–3 minutes until slightly thickened.
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Return Wings & Simmer:
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Add the seared wings back to the pan, nestling them into the sauce and vegetables.
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Cover and let simmer gently for 15–20 minutes, until the wings are cooked through and tender.
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Serve:
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Garnish with fresh parsley if desired.
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Serve hot over rice, mashed potatoes, or with crusty bread to soak up the creamy sauce.
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