Chicken wings with spinach and potato topping and Hokkaido slices in mushroom cream

Ingredients for 4 servings:

• 4 chicken wings
• 4 potatoes, small to medium sized
• e.g. creamed spinach, about the same amount as the potatoes
• 1 Hokkaido pumpkin(s)
• 8 mushrooms, brown
• 1 onion(s)
• 1 cup of cream or milk, approx. 200 g
• some sauce thickener
• salt and pepper
• nutmeg
• Paprika powder
• some peanuts, roasted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Finely chop the potatoes and fry. Add the creamed spinach and season with salt, pepper, and nutmeg. Meanwhile, wash the Hokkaido mushrooms, cut into wedges, and remove the seeds. Fry the chicken wings skin-on. Place the wings and Hokkaido mushrooms on a baking sheet lined with parchment paper. Sprinkle a little paprika powder and then the spinach and potato mixture over the chicken wings. Bake in the oven at 180°C for approximately 20-25 minutes. Chop the mushrooms and fry them in the same pan as the chicken wings. Finely chop the onion and add it just before the mushrooms are done. Deglaze with cream or milk, thicken with a sauce thickener, and season with salt and pepper. When the chicken wings and Hokkaido mushrooms are done, arrange everything on a plate and garnish with roasted peanuts.