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1
Cut the chicken wings into three parts, main wing bone, second joint and wing tip.
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2
Use only the main wing bone.
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3
Use the other pieces for soup or another purpose if desired.
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4
Cut off the knobby ends of each main wing bone.
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5
Drop the main wing bones into a saucepan of boiling unsalted water and let cook three minutes.
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6
Drain.
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7
When the bones are cool enough to handle, carefully pull or push out the bones from the meat.
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8
Discard the bones.
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9
Cut the cucumber lengthwise into quarters.
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10
Scrape away the seeds.
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11
Cut each quarter crosswise into four pieces of uniform length.
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12
Drop the pieces into a saucepan of simmering water seasoned with salt.
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13
Simmer three minutes and drain.
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14
Heat two tablespoons of the butter in a saucepan and add the boned chicken pieces.
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15
Sprinkle with salt and pepper.
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16
Cook about five minutes on one side.
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17
Turn the pieces and cook for five minutes on the second side.
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18
Remove the chicken pieces and add the shallots and mushrooms.
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19
Cook, stirring, about three minutes and sprinkle with the vermouth and wine.
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20
Cook until most of the liquid evaporates.
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21
Add the cream, tomatoes, tarragon and half of the chervil or parsley.
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22
Cook until the sauce is reduced by half.
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23
Reduce the heat and add the wings to the sauce.
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24
Bring to the boil, coating the wing pieces with the sauce.
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25
Meanwhile, heat the remaining butter in a small skillet and add the cucumber pieces.
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26
Cook until the pieces are golden on both sides.
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27
Sprinkle with sugar and continue cooking, stirring, until the pieces are brown.
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28
Serve four chicken pieces in the sauce in the center of an appetizer plate.
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29
Surround each serving with four cucumber pieces.
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30
Serve sprinkled with the remaining chervil.
