Heat a medium size saucepan over high heat. Add the vegetable oil and the pieces of the chicken wings. Brown on all sides. Add the onion, carrot, celery and garlic to the pan and continue cooking over medium heat until vegetables are well caramelized. Drain off any excess oil and add the white wine to the pan. Scrape the bottom of the pan to release the brown glaze and reduce wine until almost dry. Add the chicken broth and slowly simmer for 30 minutes. Strain through a fine mesh strainer. While the broth is simmering, melt the butter in small saucepan. Stir in the flour and cook over medium heat for 5 minutes without coloring the flour. Remove from the heat. In a separate saucepan, sauté the maitake mushrooms with the olive oil over high heat until soft and beginning to brown. Add the garlic and cook for another minute. Bring the chicken broth to a boil, whisk in the butter-flour mixture and stir until the gravy begins to thicken. Stir in the mushrooms and chopped sage and simmer for 10 minutes to allow the flavors to marry. Taste and adjust seasoning with salt and pepper. Serve with stuffed quail with dirty rice.
Enjoy with a glass of Cakebread Cellars Annahala Pinot Noir.