One-Pan Chicken Wing with Water Chestnut, Green Peas and Yam

Punjabi-inspired comfort food: tender chicken wing paired with water chestnut, green peas and yam and cannellini beans, finished with tarragon and dill and a hit of sumac and smoked salt. 1. Pat the chicken wing dry and season with salt, sumac and smoked salt. 2. Heat corn oil in a heavy pan and sauté the chicken wing until it develops a deep golden crust, about 14 minutes. 3. Add water chestnut, green peas and yam to the pan and cook until just tender, stirring in tarragon and dill for fragrance. 4. Cook the cannellini beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of rice vinegar before serving hot.