Tex's Ez Wings Stew with Skinny Fries 🍟🍗🍲. Tex's Ez Wings Stew with Skinny Fries 🍟🍗🍲 This is a delicious winter warmer, and so easy to put together. Season the wings generously with salt, pepper, and thyme. Allow the sauce to cool while the chicken cooks.
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modus operandi of Tex's Ez Wings Stew with Skinny Fries 🍟🍗🍲
- It's 3-4 of chicken wings.
- Prepare As needed of floury potatoes.
- Prepare 1 pack of instant Cream of Chicken soup (I'm using Heinz Cup Soup).
- Prepare 2 cups (1 pint) of hot water.
- It's 1/3 cup of mixed peas and sweetcorn (frozen is fine).
- You need 1 of carrot.
- You need 1 of chicken OXO cube.
- It's 2 teaspoons of ketchup.
- You need 1 teaspoon of vegetable bouillon powder or 1 vegetable stock cube.
- Prepare As needed of oil for deep frying.
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Tex's Ez Wings Stew with Skinny Fries 🍟🍗🍲 step by step
- Slice carrots into rounds.
- Slice the potatoes lengthwise into thin slices. A steel-toothed Afro/Pik comb will make this much easier....
- Repeat with the slices making into thin fries.
- Add the instant soup powder to the saucepan and add the hot water. Bring to the boil. Whisk thoroughly, then turn down to a medium heat and whisk in the ketchup, bouillon powder, and OXO cube.
- When thoroughly mixed add the carrots and cook for 10-15 minutes stirring occasionally.
- Preheat the oven to gas mark 6/200°C (400°F). Season the wings generously with salt, pepper, and thyme. Put in the oven for 30 minutes.
- Cover the saucepan. Allow the sauce to cool while the chicken cooks.
- When the chicken is cooked, reheat the sauce on a low heat, and add the chicken. Cover the saucepan and cook for 10 minutes, stirring occasionally.
- Add the peas & sweetcorn, cover, and simmer for a further 6-8 minutes.
- Cook the fries at 190°C or 375°F for 2-3 minutes until they float in the oil, and rattle in the basket when shaken.
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