Ingredients

• 8 chicken wings
• tips removed
• salt and freshly ground black pepper
• 50g/2oz butter
• 1 small onion
• peeled
• finely diced
• 1 medium carrot
• peeled
• cut into small dice
• 1 celery stick
• cut into small dice
• 110ml/4fl oz white wine
• 500ml/18fl oz chicken stock
• 1 tsp fresh thyme leaves
• 50g/2oz hazelnuts
• toasted
• finely chopped
• 2 tsp olive oil
• 8 medium scallops
• 1 lemon
• juice only
• salt

Directions

• For the braised chicken wings
• season the chicken wings
• to taste
• with salt and freshly ground black pepper.
• Heat the butter in a frying pan until foaming and fry the chicken wings
• skin-side down
• for 2-3 minutes
• or until golden-brown. Remove from the pan and set aside.
• Add the onion
• carrot and celery to the pan and fry for 2-3 minutes
• or until softened.
• Pour in the white wine
• bring the mixture to the boil and cook until the volume of the liquid has reduced by half.
• Return the chicken wings to the pan
• pour over the chicken stock and bring to the boil. Reduce the heat and simmer for 30-40 minutes. Remove the pan from the heat and set aside to cool.
• Once cooled
• remove the chicken wings from the pan
• remove the wing bones and chill the meat in the fridge.
• For the scallops
• heat the olive oil in a frying pan and fry the scallops for 1 minute
• then carefully turn the scallops over and fry for 30 seconds. Remove the scallops from the pan and season to taste
• with lemon juice and salt.
• Add the chicken wings to the pan and fry for 2-3 minutes or until the skin is crisp.
• To serve
• reheat the vegetables and stock and add the thyme and hazelnuts.
• Place 2 chicken wings and 2 scallops into each of 4 serving bowls and spoon of the stock and vegetables.