click We had a date night to a super delicious French restaurant the other night. I believe duck on a menu cannot be bypassed. I saw coq au vin on the specials and while I didn’t order it, it reminded me to make it. I also wanted to simplify it. It is a traditional and a peasant dish for the French. Any meat cooked until really tender in wine is the perfect comfort for a cool or rainy day. https://londonorienteering.co.uk/2023/11/c3zowowva5 follow site I made it in the pressure cooker (in 10 minutes), but it’d be good on the stove if you have a little more time (~40 minutes).click
Buy Valium With Mastercard Online 4 slices of bacon, chopped https://naturallyequine.com/2023/11/p0mtbavxu 4 boneless, skinless, chicken thighs, cut into 6 pieces click here 3 carrots, pealed & chopped https://vilarriba.com/2023/11/06/oh7b93vxxx6 2 cups pearl onions https://palmlabsadhesives.com/6e55mly 1 tablespoon minced garlic https://iberomedia.com/blog-inbound-marketing/a5o2qvrm 1 cup chicken broth Buy Diazepam Rectal Tubes 1 1/2 red wine https://mybeautybunny.com/p0zk0z84q2 1 pint of portabella mushrooms (& tablespoon of butter) https://melissasmissteak.com/bvyimt9n4 2/3 cup marsala wine or cooking sherry source 2 tablespoons butter Buy Valium In Canada 2 tablespoons flourgo to link
follow url Pan fry the bacon in a large skillet or dutch oven until crisp. Then spoon onto a paper towel and leave the bacon drippings in the pan. https://clikealo.com/qlqsbnyce
Then brown the chicken on each side. Buy Roche Diazepam Uk
Then add the chicken, bacon, carrots, onions, garlic, thyme, chicken broth, and wine into a pressure cooker (or crockpot, or into the dutch oven). get link
In a pressure cooker, cook on high for 10 minutes.
In a crockpot, cook for 2 hours on high.
In a dutch oven, cover and simmer for 40 minutes.
While the chicken cooks, saute the mushrooms in a little butter to brown.
Then add in the marsala/sherry to deglaze, scraping off the brown bits at the bottom.
Mash together the 2 tablespoons of butter with the 2 tablespoons of flour & add to the mushrooms. Mix well and cook for about 5 minutes.
Add the chicken/onion/carrot mixture into the mushrooms and a few spoonfuls of the wine/broth. Cook for 5 minutes over a low simmer.
Serve over mashed potatoes or egg noodles.
I loved it. The chicken got purple-y from the wine. I don’t know how the pros avoid that, but there was so much flavor in this, I was happy to look past it. My mom makes it with white wine, which is delicious too.
get link Make this…just don’t use chicken breast. Don’t do it. If you do, you’ll be sad when the chicken is stringy and isn’t juicy. This is also a great use if you have old-ish wine open, or a wine you don’t love. The sauce is delightfully flavored and I liked the mushrooms to thicken the sauce just a tiny bit. Voila!go to link