Help me invent a recipe

Tonight I will make myself dinner. I have no idea how I will prepare it. Give me a recipe that contains only these ingredients (all of which are now raw):

Chicken wings
Red potatoes
Pearl onions
Baby carrots
Spinach
White wine
Garlic

Various spices, such as salt, pepper, rosemary, chili powder, sage.

Oh, and I have both olive and canola oil.

You didn’t mention flour, but that’s pretty common.

If you do have it, make yourselve a sauce for the chicken wings using the flour and olive oil, add a little wine, garlic and whatever other spices you like.

Bake the chicken wings in the sauce along with the potatos.

Steam the carrots and onions together. If the spinich is raw, I wouldn’t bother cooking it. It shrinks likeyou wouldn’t beleive. Maybe use it for a salad (the carrots and onions can be put in that as well)

What a coincidence. I had almost the exact same stuff just now for lunch.

What I did was take the whole chicken breasts, quartered the potatoes (they were rather small) sliced up an onion, and put the carrots into a dutch oven. I set my oven on 300 degrees. I then added a few splashes of white wine and some vegetible stock, added some pepper and garlic, and put it in the oven for about an hour and a half. It could have used a bit more seasoning, but it didn’t come out bad.

The big issue for you is that you only have chicken wings so the same recipe won’t work for you. But that does make a soup a possibility since you’re going to have a rather high ammount of chicken bones but that takes a lot more time than what you have so I don’t have a good suggestion with the wings…

Yep, I have flour. And sugar. And balsamic vinegar. But I usually use that for the spinach, which I actually like to cook down.

When you say makwe a sauce, do you mean make a roux, then add wine? Oh yeah, I also have butter.

I was actually considering some variation of coq au vin, even though I have no bacon or shrooms, and the vin is the wrong color. But some sort of braised one-pot dish.

You’re right about not having time. I was sort of hoping that whatever it turns out to be could cook while I exercise, about 20-30 minutes.

Steam the potatoes (with skins on) together with the carrots and onions. Serve them with butter, salt, pepper.

If the spinach is young and tender, serve it as a salad dressed with some of your olive oil and garlic. A little vinegar or lemon juice if you have some will make it even tastier. If the spinach is too tough to eat raw, put it in a covered dish and microwave it for just a minute or two and let it steam in its own moisture.

Parboil the chicken wings just 'til the blood starts to come out of them. Drain. Season some flour with salt, pepper, and paprika. Coat the wings with this mixture and fry them in your canola oil until they are brown and crisp.

Drink the wine.

Dredge the chicken wings in a flour, pepper, salt mixture. Brown wings in a large casserole dish with lid. Remove from heat. Add wine. Stir real good. Add quartered potatoes, onions, carrots and garlic. Dust with rosemary. Put the lid on the pot. Bake at 350° F oven until chicken wings are done and veggies are fork tender. Call it Poor Man’s Coq Au Vin.

That sounds pretty good. But I don’t have a heat-proof dutch oven. Can I do it on the stove top?

You could take these ingredients in an eastern direction and make a true Chinese delicacy. You could make a Clay Pot Chicken Wing Braise. It requires a few extra ingredients that you might or might not have on hand-- soy sauce, sugar, and five spice powder. Traditionally, it is cooked and served in a Chinese clay pot but any cooking vessel would work fine.

This is how I’d do it.
Brown the wings in a large pot with a couple of tablespoons of oil. Add all of your vegetables chopped roughly and about 3-4 cloves of crushed garlic. Depending on the quantity of vegetables and chicken wings (I am assuming a large pot here) add about
a half cup of wine
a half to three quarters of a cup of soy sauce
a quarter to a half cup of brown sugar or white sugar
1 tbs of five spice powder
enough water to just cover the wings and vegetables
(A few tablespoons of fresh ginger would also go great but I’m working with what you got.)

Bring to a boil, then braise at low heat covered for about an hour. Remove lid and braise another hour at low heat. The sauce should be fairly thick and reduced, but not too thick and reduced (you can always add a little water if it reduces too much.)

Quarter potatoes, onions and cut carrots to size. Toss in a mixture of olive oil, rosemary, salt and pepper. Roast in a hot oven (400?) until tender.

Dredge chicken in spiced flour (as described above) and fry in an inch of oil until golden brown. Serve with potatoes, onions and carrots and spinach cooked to your liking. Drink the wine!

I think I’d probably go for:

Take some flour, add a bit of sugar, salt and chilli powder, dredge the chicken wings in this and bake them in the oven - the sugar should give the skin a good colour and taste. These are probably best cooked relatively slowly and moderately, to give them the chance to evenly cook without burning the thin sections to a crisp.

Cut the potatoes into wedges (leave the skins on); toss them together with a couple of cloves of crushed garlic and some olive oil, season with salt and pepper and add to the roasting pan.

Using a food processor, chop the rosemary and sage together with onions and a slice of bread or two - a peeled and cored apple too, if you have it - form this into golf-sized balls and add to the roasting pan for the last half hour or so of cooking.

Julienne the carrots and steam them

Make a fairly thick white sauce with some flour, butter and a little of the wine. Season to taste.

Shred the spinach and wilt it in the steamer for really just a few seconds.

Add the carrots and spinach into the sauce and mix them around to coat them nicely