Herb chicken wings with purple mashed potatoes and buttered carrots

A dish with original and bright colors, but balanced flavors.

300 gr of separated chicken wings

6 purple potatoes

4 new carrots

4-5 sage leaves

1 cup of chestnut honey

thyme and rosemary as needed

1/2 glass of milk

the peel of a lemon

1 egg

oil as needed

grated bread as needed

nutmeg as needed

butter as needed

salt as needed

Description

Here are the chicken wings for the summer: taste, freshness and many colors in a single dish.

Separated chicken wings

Procedure

Boil water in a pot and add the purple potatoes for 10-15 minutes, then peel and mash them. In another pan, melt butter with a pinch of nutmeg and add the mashed potatoes. Add milk in small doses while stirring continuously. When it has reached a creamy consistency, the mashed potatoes are ready.

Chop the spices and put them in a bowl, add the chicken wings, pour a drizzle of oil and mix so that the spices stick to the chicken. Turn on the burners on low heat and brown the spiced chicken on both sides. Then finish cooking.

At this point wash the carrots. In a bowl put chopped spices, grated lemon peel and a cup of chestnut honey. Mix the ingredients and use them to "brush" the carrots. It's time to turn on the oven to 220° and bake the carrots for thirty minutes.

In the meantime, wash and dry the sage. Then dip it in a beaten egg and pass it on the grated bread.
Pour olive oil into a pan and fry the sage. 30 seconds per side are enough.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.