+A scrumptious dish to warm the family over the cold winter months.For more delicious chicken recipes, visit inghams.co.nz Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:MainsServes:3 - 4By:InghamsIngredients1 Tbsp oil 20g butter 1kg (8) Inghams chicken wings 1 large brown onion, halved, thinly sliced 2 garlic cloves, crushed 1 Tbsp tomato paste 400g Italian diced tomatoes ¾ cup white wine 1 Tbsp white wine vinegar 2 Tbsp rosemary sprigs 2 bay leavesInstructionsHeat oil and butter in a heavy based heatproof 10 cup capacity shallow casserole dish. When sizzling add 3 to 4 chicken wings. Cook, over a medium-high heat for 5 to 7 minutes or until browned on all sides. Transfer to a large plate. Cook remaining chicken wings and transfer to a plate. Add onion and garlic to casserole and cook over a medium heat for 4 minutes or until soft. Stir through tomato paste, tomatoes, white wine, vinegar, rosemary and bay leaves. Stir until well combined. Bring to the boil. Return chicken wings to casserole. Bring to the boil. Reduce heat to low. Cover and cook for 45 minutes. Remove lid and cook for a further 15 minutes. Serve sprinkled with rosemary sprigs.