A Delicious Starter Courtesy of The Chalet Cook Book!

Chicken Wings with Camembert Pomme Purée, Topped with Jus and Crispy Skin

(Tried and tested in Chalet Corblettes!)

COOKBOOK_DAY_2-501-1040 Starter

Stuck for dinner party menu ideas? Try turning to our Chalet Cook Book for inspiration!

Holly impressed guests in Chalet Corblettes the other day with the below starter.

Here’s the recipe .. Do get in touch if you would like to purchase a cook book for further delicious ideas. If you’re quick we can pop one in the post for you just in time for Mother’s Day!

Chicken Wings with Camembert Pomme Purée, Topped with Jus and Crispy Skin

(Serves 4)


500g Chicken Wings

1 Handful Salt

500g Duck Fat

Splash Olive Oil

Thyme and Rosemary

For the Camembert Pomme Puree

500g Waxy Potatoes, Scrubbed

50g Camembert

50g Butter

15ml Milk


For the Jus

100ml Dry White Wine

3ooml Chicken Stock

50ml Cream

Juice of 1/2 Lemon

For the Crispy Skin

Skin from the crown of a chicken


  • Prepare the wings by removing the wing tips and trimming neatly. Salt liberally, take the rosemary and thyme leaves off their stalks, toss through the wings and leave for 45 mins.
  • Preheat oven to 100 degrees C. Wash off all the salt from the chicken wings in cold water and dry the skin with kitchen paper.
  • Put the duck fat in a roasting dish, arrange the wings in the dish and cook in the oven, covered with greaseproof paper, for 4 hours.
  • Gently remove the wings from the fat and drain on a wire rack.
  • Heat a large frying pan and brown the skin of the chicken wings in a splash of oil.
  • Meanwhile make the jus: pour the white wine into a hot pan and boil to reduce the liquid by half. Add the chicken stock and reduced by half. Pour in the cream and continue to heat, then set aside until needed.
  • To make the pomme puree: preheat the oven to 180 degrees C and put the whole potatoes in the oven – cook 1 hour or until tender. Remove from oven and scoop out the flesh, then pass it through a potato ricer or mouli.
  • Warm the Camembert cheese, butter and a splash of milk in a pan on a low heat, then mix with your passed potato.
  • To make the crispy skin: preheat the oven to 170 degrees C. Place large pieces of chicken skin between two flat trays that have been lightly oiled. Cook in the oven for around 20-25 minutes and season lightly with salt. Once crispy, allow them to cool and cut into sized shards.
  • To serve, pipe droplets of the pomme puree onto each plate, assemble the chicken wings and chicken on top, then drizzle with the chicken jus. You could finish with some deep-fried sage leaves for extra texture.

(Serves 4)