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Chicken Wing with Pistachios, a Parmesan Emulsion and Potato Pea Blinis

The Gourmandize Team

Chicken Wings with Pistachios, a Parmesan Emulsion and Potato Pea Blinis. Discover our recipe.

Rate this recipe 4.7/5 (125 Votes)


  • 1/2 lb of potatoes
  • 4 chicken wings
  • 1/2 cup of flour
  • 3 1/4 tbsp of potato flour
  • 1 egg
  • scant 1/2 cup of milk
  • 1/4 cup of cream
  • 2 tbsp of butter
  • 1/3 cup of peas
  • 3/4 cup of pistachios
  • 1 onion
  • laurel
  • 1 fresh tomato
  • 1/4 cup of parmesan
  • 1/4 cup of cream


Servings 4


Step 1

Preheat oven to 350 F

Cook the unpeeled potatoes in boiling water for 30 minutes. Peel them and mash the flesh, add the eggs, the flour and the potato flour. Add the milk, the cream and the melted butter.

Step 2

After, cook the peas in water for few minutes, refresh them in cold water and drain them. Add the peas to the potato mixture. Cook the potato mix as small pancakes, (blinis) in a pan.

Step 3

Mix the pistachios that are going to serve as a stuffing for the chicken wings. Heat the wings in a casserole dish for 20 minutes with herbs. Remove the wings and add cream and Parmesan to the juice. Drain.

Step 4

Garnish the dinner plates with the chicken, the blinis and the
Parmesan cream.

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  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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