Chicken Wing Stew

Grandma made this Chicken Wing Stew all winter long at least once a month.


During the depression years, this was considered very economical to feed a large family.


Everything was made with fresh garden vegetables and fresh caught or bought chickens!


Even the tomato paste was homemade!


Chicken wings were very inexpensive and when Grandma was a child from Rome Italy, she told us stories about how they bought live chickens and cut the meat themselves in the old country.


She even explained to me how they burned the feathers off first.


Grandma sure made us all realize how lucky we were to have food on the table and we were very thankful every day.


Later on, when she moved to America, she was pretty shocked we didn't have live chickens on every street corner like Italy had.


It was an easier transition for cooking and everything she made was easy and bursting with flavor.


I just wished she was still here to read that over 100 years later her family is still cooking the way she taught us.


Everything was and still is a labor of love when making any Italian dish, especially as authentic as this old recipe.


The smell alone of this cooking will get those juices watering in your mouth to eat this delicious stew.


This isn't depression food anymore, it's a banquet we all love and her stew is all about what Italian food should be Roman style.


I am considered the wing Queen and make all kinds of wings long since grandma passed on at 94 years old, but this is still one of my all-time favorite recipes.


If you cut your own wings don't forget to try her Chicken Soup recipe using the cut off tips!




If you're a wing lover give some of my other wings a try also like cutting my own wings, (which is so economical when you making over 50 at a time) to baked wings, Italian 4 flavored wings, wings, and more dipping sauces, and surely you wouldn't want to miss my beer baked chicken wings

You can print this recipe off by scrolling all the way down to the bottom.

Stew

Ok, let us be clear on this kind of stew or any stews.


For us growing up, it was anything we had in the refrigerator that needed to be cooked, mom called them must goes.


If you asked her what dinner was tonight she would say must goes.


What is that? everything must go!


This is a basic recipe that can have anything you like it in.


Any kind of meat, chicken wings was my dad favorite for stews and Grandma's specialty for inexpensive meals.


Pork, beef anything goes into a stew pot, so adapt away.


The same thing with vegetables, add onions, celery, hot peppers, it doesn't matter, alter this recipe as you wish for what you're family likes.


Just don't forget to sop up the stew with hard-crusted Italian bread, you won't want to waste it!

One More Thing

Although I show canned vegetables Grandma always used dry beans and fresh tomatoes.


When it's at all possible do use all fresh ingredients for this recipe.


My dad had a garden and everything was cooked fresh, and her chicken soup is marvelous too using all fresh vegetables.

Tips

• If cutting wings yourself, use the tips for soup
• Fresh wings are the best and very tender
• Sear the wings and brown first
• Use any kinds of vegetables you like this isn't a true cacciatore
• Hot peppers can be substituted
• Be sure to use dry wines
• Carrots make the sauce sweet naturally
• Omit chickpeas if you don't care for them and use another vegetable like peas
• Use all fresh tomatoes and beans not canned when at all possible

Ingredients for Chicken Wing Cacciatore Stew

• peppers
• garbanzo beans or peas or use both
• sliced carrots
• crushed tomatoes
• chopped parsley
• oregano
• salt and pepper to taste
• pinch of cayenne
• mushrooms
• red dry wine
• minced garlic
• extra virgin olive oil
• fresh or frozen wings thawed
• basil leaf
• tomato paste

Chicken Wing Cacciatore Stew

2 bell peppers cut in strips
1 can garbanzo beans or fresh beans soaked
1 cup sliced carrots
1 can tomato paste or a homemade tomato paste
1 large 28 oz can of crushed tomatoes or 2 lbs fresh plum tomatoes
1 teaspoon chopped parsley
1/2 teaspoon oregano
salt and pepper to taste
pinch of cayenne
1 lb cleaned sliced mushrooms
1/2 cup red wine
1 clove minced garlic
extra virgin olive oil
8 to 12 fresh or frozen wings thawed
1 fresh basil leaf

In a large saucepan, add the oil, saute wings brown on both sides then add the paste with garlic Add vegetables and beans, and stir. Add tomatoes, wine, spices, herbs and mushrooms to the pot. Simmer on low at least 1 hour or more, till sauce thickens and stirring occasionally.  Serve in bowls with fresh Italian Crusty Bread to sop up the great sauce!

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Cooking Methods

So many years later everything changes even cooking methods.


You can certainly make this on the stovetop, but you can also cook this slowly in the slow cooker, instant pot or even by adding everything to a large deep baking pan and bake it!


Baking will require to watch for adding more liquid, as it may dry out.


In the instant pot be sure to sear the chicken first, add everything and set to 25 minutes, if not done then continue for 10 more after you release the pressure.


I love using the slow cooker but I will only use boneless chicken breast for my stew or thighs because of the bones.


Wings get so tender in the slow cooker, they fall apart.


That's all I have for you today, so comments are welcome and enjoy grandma's recipe that's over 100 years old for Chicken Wing Stew!!

Yield: 8

Author: Claudia Lamascolo

prep time: 10 Mcook time: 2 hourtotal time: 2 H & 10 M

Here is an easy economical chicken wing cacciatore stew. The stew has a delicious sauce with chickpeas but you can use whatever beans you like, I also use peas as an alternative in this recipe.

ingredients:

• 2 bell peppers cut in strips
• 1 can garbanzo beans or make dried chickpeas that were soaked in saltwater
• 1 cup sliced carrots (they add sweetness to the sauce naturally)
• 1 large 28oz can of crushed tomatoes or 2 lbs fresh plum tomatoes
• 1 can tomato paste
• 1 teaspoon chopped parsley
• 1/2 teaspoon oregano
• salt and pepper to taste
• pinch of cayenne
• 1 lb cleaned sliced mushrooms
• 1/2 cup red dry wine
• 1 clove minced garlic
• extra virgin olive oil
• 8 to 12 fresh or frozen wings thawed
• 1 fresh basil leaf

instructions:

How to cook

1. In a large saucepan, saute wings in oil and brown on both sides. Then add the garlic with tomato paste. 
2. Add the vegetables and beans or peas, and stir. 
3. Add tomatoes, wine, spices, herbs and mushrooms to the pot. 
4. Simmer on low at least 1 hour or more, till sauce thickens and stirring occasionally. 
5. Add water if the stew gets a little too thick or more wine.
6. Serve in bowls with fresh Italian Crusty Bread to sop up the great sauce!

Calories
410

Fat (grams)
29

Sat. Fat (grams)
11

Carbs (grams)
22

Net carbs
18

Sugar (grams)
11

chicken wing stew, wing stew, stew, Italian food

stew, soups, comfort food

Italian

Created using The Recipes Generator

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