CHICKEN AND HERBS IN WHITE WINE
Tasty chicken recipe with wine and herbs. Made with one pan for easy clean up. Serve with noodles (put cooked noodles in pan to soak up broth for 15 minutes), or make gravy (remove chicken and add cornstarch mixed with water to thicken) and serve with mashed potatoes.
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 2h5m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large Dutch oven over medium heat. Sprinkle chicken with garlic powder, and brown on both sides. Remove chicken to paper towels.
- Spoon off chicken fat, and return pan to stove. Stir in mushrooms and onions; cook, stirring occasionally, until onions are soft. Remove to a medium bowl.
- In a separate bowl, mix together basil, oregano, rosemary, and thyme. Season with garlic salt, pepper, and poultry seasoning. Stir in wine, and add to onion and mushrooms.
- Return chicken to Dutch oven. Pour mushroom mixture and broth over chicken; cover, and cook over low heat until meat begins to fall off the bone, about 1 1/2 hours.
Nutrition Facts : Calories 749.9 calories, Carbohydrate 5.6 g, Cholesterol 228.3 mg, Fat 50.4 g, Fiber 1 g, Protein 58.1 g, SaturatedFat 13.7 g, Sodium 760.2 mg, Sugar 2.4 g
WINE-BRAISED CHICKEN WITH PEARL ONIONS
This is a family favorite handed down from my grandmother in London. She made it for every family gathering. It was always the first food to go on the table and the first one to disappear. -Wayne Barnes, Montgomery, Alabama
Provided by Taste of Home
Categories Dinner
Time 7h10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place chicken and onions in a 4-qt. slow cooker. In a small bowl, combine soup, wine and seasonings; pour over chicken and onions. Cook, covered, on low 7-8 hours or until chicken is tender., Remove chicken; skim fat from cooking juices. Serve cooking juices with chicken and rice. If desired, sprinkle with parsley.
Nutrition Facts : Calories 444 calories, Fat 22g fat (6g saturated fat), Cholesterol 157mg cholesterol, Sodium 990mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 44g protein.
CHICKEN WITH WHITE WINE, ONIONS AND HERBS
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 40m
Number Of Ingredients 7
Steps:
- In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes.
- Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley. When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
- Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick.
- Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce.
- Adjust seasoning. Garnish: Chopped fresh thyme.
FOUR-STEP LEMON-ONION CHICKEN
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chicken with the dried thyme, and salt and pepper to taste. Heat a large saute pan over medium heat and add the olive oil. Put the flour in a shallow dish. Working in batches, dredge the chicken in the flour and add to the pan; saute until cooked through, about 3 minutes per side. Transfer to a plate and tent with aluminum foil.
- Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
- Combine the wine, chicken broth and the juice of 1 lemon in a bowl. Turn the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon. Cook until the liquid starts to reduce, about 10 minutes. Remove from the heat and whisk in 1 1/2 tablespoons butter. Season with salt and pepper.
- Meanwhile, put the spinach in a microwave-safe dish and add 3 tablespoons water; cover loosely with plastic wrap and microwave until hot and wilted, 5 to 6 minutes. Drain and toss with the remaining 1/2 tablespoon butter, the juice of the remaining lemon, and salt and pepper to taste. Arrange on a platter and top with the chicken. Spoon the sauce on top.
Nutrition Facts : Calories 467 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 153 milligrams, Sodium 282 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 56 grams
BAKED CHICKEN AND ONIONS
This is baked boneless, skinless chicken breasts topped with garlic and onions and baked in a lemon and white wine mixture.
Provided by SANCAL25
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Layer the bottom of the baking dish with 1/2 the onions and 1/2 the garlic slices. Pour lemon juice and white wine into the baking dish. Season chicken with paprika, salt, and pepper, and place in the baking dish. Top with remaining onions and garlic.
- Bake 25 minutes in the preheated oven, or until chicken juices run clear.
Nutrition Facts : Calories 203.5 calories, Carbohydrate 12 g, Cholesterol 67.2 mg, Fat 3 g, Fiber 1.4 g, Protein 26.1 g, SaturatedFat 0.8 g, Sodium 64.9 mg, Sugar 3.2 g
CARAMELIZED ONION AND GARLIC CHICKEN
Steps:
- Gather the ingredients. Preheat the oven to 425 F.
- Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the onion and garlic. Cook, stirring, for 10 minutes, or until soft. If the onions start to crisp, reduce the heat.
- Stir in the brown sugar and vinegar and cook for 6 to 7 minutes, stirring often, or until the onions are lightly caramelized. Remove from the heat.
- Oil a baking dish with the remaining 1 tablespoon of olive oil and place the chicken in the dish in a single layer, bone-side down. Season with salt and pepper.
- Spread the onion and garlic mixture over the top of the chicken breasts.
- Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 F . Check the temperature in the thickest part of the chicken pieces. Cover loosely with foil if the onions are getting too dark or dry toward the end of the cooking time.
- Let the chicken rest for 5 minutes before serving.
Nutrition Facts : Calories 537 kcal, Carbohydrate 22 g, Cholesterol 165 mg, Fiber 1 g, Protein 59 g, SaturatedFat 5 g, Sodium 225 mg, Sugar 18 g, Fat 22 g, ServingSize 4 servings, UnsaturatedFat 0 g
WHITE WINE GARLIC CHICKEN
This garlic chicken is great over cooked brown rice or your favorite pasta. Don't forget a sprinkle of Parmesan cheese, too. -Heather Esposito, Rome, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan; keep warm., Add mushrooms and onion to pan; cook and stir over medium-high heat until tender and lightly browned, 2-3 minutes. Add garlic; cook and stir 30 seconds. Add wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is slightly reduced, 1-2 minutes; serve over chicken.
Nutrition Facts : Calories 243 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 381mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
SARASOTA'S ROASTED WHOLE CHICKEN WITH A WHITE WINE SAUCE
I like lots of flavor to my chicken, and as with many other chefs, a high temp to start is the key for a crispy crust. I have a very simple olive oil, butter, parsley, salt and pepper rub and then lots of fruit and onions in the cavity which I feel really helps with the flavor. Rather than a rack, just use a couple of thick onion slices or a couple of celery ribs or carrots. It makes a natural rack and add tons of flavor to the drippings. Take advantage of what you have in your fridge. You can always use a traditional roasting rack if you want. But I think it is key to have it raised off the bottom of the pan.
Provided by SarasotaCook
Categories Whole Chicken
Time 1h15m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Prepare -- Clean the chicken, rinse and pat dry. Add 1/2 the salt and pepper into the cavity along with the orange, lemon, onion and garlic.
- Mix the olive oil, butter, remaining salt and pepper along with the parsley and cayenne pepper. Brush this all over the chicken.
- I tuck the wings under the chicken and set in a roasting pan on my cut thick onion slices, or celery, or even carrots. If you don't want to use a natural vegetable rack you can use just of baking rack but I just love the flavor the vegetables give the gravy. I do not like to truss or tie my legs together. To me they get done more evenly when not tied.
- Time to bake -- Now I like to add 1 cup chicken broth or you can just use water in the bottom of the pan. It gives a little moisture along with the dripping from the chicken. Heat the oven to 450 degrees and cook the chicken uncovered for about 20 minutes. Reduce to 375 and cook for another 40-60 minutes depending on the size of your chicken. I always remove when the internal temperature reaches 170-175 and the juices will run clear when you stick a knife or fork in the thigh.
- Resting -- Make sure you remove from the pan to a plate and cover with foil. Let rest at least 15 minutes. Temperature will rise to 180 easily.
- Gravy -- First remove most of the grease from the drippings, just use a tablespoon, there shouldn't be too much. Then put the pan on the stove top and on medium heat, deglaze the pan with white wine about 1 cup and scrape up all the drippings. At this point, I still keep all the vegetables I used as the rack still in the pan. Then I add 2 cups of chicken broth and let it reduce 5 or so minutes as the chicken continues to rest.
- I finish by adding a teaspoon of butter and then thickening just a bit with corn starch mixed with just a little water (a slurry) just lightly, I don't want it too thick, and then strain the gravy. I then add a little parsley right at the end (optional). And drizzle over the cut up roasted chicken. It is perfection.
CHICKEN LIVERS WITH CARAMELIZED ONIONS AND WINE-GRANDMA STYLE
Chicken Livers With Caramelized Onions And Wine- Grandma Style is an old recipe that is easy, nutritious, and delicious for you and your family.
Provided by The Bossy Kitchen
Categories Meat and Poultry
Time 50m
Number Of Ingredients 10
Steps:
- Grab a bowl and pour some milk over the chicken livers enough to cover them.
- Cover the bowl with plastic wrap and keep it in the fridge for 30 minutes.
- After soaking the livers in milk, rinse them few times with clean water until you remove all milk. Remove the excess water with paper towels.
- Add some oil to a skillet and chop an onion.
- Add it to the skillet.
- Add the chicken livers and sauté them together until the onion gets translucent.
- Add salt and pepper, some thyme, marjoram, and a glass of white wine.
- Cover the skillet and let the liver cook on medium-low heat until the liver is done and the liquid in the pan is almost evaporated.
Nutrition Facts : Calories 436 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 970 milligrams cholesterol, Fat 22 grams fat, Fiber 0 grams fiber, Protein 44 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 451 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
ONION -WHITE WINE CHICKEN
From a community cookbook. I haven't tried it yet but it is an easy recipe with ingredients I usually have on hand so I didn't want to lose it. It doesn't say what type of chicken breasts are used. It is a sauté and then bake recipe. Mushrooms would go well with this too.
Provided by Oolala
Categories Chicken Breast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sauté chicken in the butter until browned.
- Place in a baking dish and top with onion slices.
- In a bowl, mix together the flour, salt, pepper, the bouillon cube dissolved in water, dry white wine and minced garlic clove.
- Pour this mixture over the chicken and onion and bake in a 325°F oven for 1 hour.
Nutrition Facts : Calories 405.4, Fat 25.1, SaturatedFat 11.2, Cholesterol 123.4, Sodium 652.2, Carbohydrate 7, Fiber 0.5, Sugar 1.7, Protein 31.3
CHICKEN WITH WHITE WINE AND MUSHROOMS
Provided by Peggy Markel
Categories Chicken Mushroom Poultry Sauté White Wine Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Sprinkle chicken with salt and pepper; dust with flour. Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, about 5 minutes. Turn chicken over and sauté 3 minutes. Transfer chicken to bowl. Add onion, carrot, celery, parsley and garlic to skillet; sauté 2 minutes. Add mushrooms and sauté until starting to brown, about 10 minutes. Add tomatoes with juices and wine. Boil sauce until slightly thickened, about 10 minutes. Return chicken to sauce. Cover skillet, reduce heat to medium and simmer until chicken is cooked through and tender, about 15 minutes. Transfer chicken and sauce to plates and serve.
SLOW COOKER WHITE WINE CHICKEN STEW
Hearty and delicious slow cooker white wine chicken stew filled with fresh herbs, veggies and plenty of protein. This creamy white wine chicken stew is easily gluten free and dairy free, and is truly a hug-in-a-bowl that's perfect for colder months! Serve with crackers, cornbread or homemade biscuits for the coziest dinner.
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dinner Gluten Free
Time 7h30m
Number Of Ingredients 19
Steps:
- Add 1 tablespoon olive oil to a large skillet and place over high heat. Add chicken pieces and generously season with salt and pepper, brown the meat so that you give the meat room for a nice sear. This should take about 5-6 minutes. You do not need to cook all the way through, we just want these nice and browned. Transfer to a large 6 or 8-quart slow cooker.
- Next add the following to the slow cooker with the chicken: chicken broth, dry white wine, worcestershire sauce, balsamic vinegar, thyme, rosemary, dried oregano and salt and pepper. Stir together with the chicken until combined, then add in garlic, onion chunks, carrots and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this slow and low so that the chicken flavors really come out and the flavors have time to meld together, so 7-8 hours is really best for flavor here!
- Next, remove 1/2 cup of chicken broth from the slow cooker and transfer to a medium bowl, then stir in ½ cup of milk and whisk in ¼ cup flour until there aren't any lumps remaining. Add mixture back to the slow cooker and stir to combine. Stir in frozen peas and cook uncovered on HIGH for 15-20 more minutes until chicken stew thickens up a bit. Taste and season with more salt and pepper, if necessary. Serve immediately with fresh thyme, toasted french bread, cornbread, crackers, or even buttermilk biscuits. Serves 4.
Nutrition Facts : ServingSize 1 serving (based on 4), Calories 427 kcal, Fat 11.6 g, Carbohydrate 35.2 g, Sugar 6.1 g, Protein 39.1 g, Fiber 5.6 g, SaturatedFat 2.4 g
ONION SOUP WITH WHITE WINE
Steps:
- Melt the butter on a skillet, add the chopped onions, cover tightly and steam over a very low flame until thoroughly puréed and soft. Add chicken broth, wine and simmer for 15-20 minutes. Season to taste.
- Sprinkle the fried crouton with the grated cheeses and put under the broiler flame briefly to melt the cheese. Serve the soup in a large heated tureen. Put croutons in each soup plate or bowl and ladle soup over them. Pass bowls of raw onion and parsley for garnish.
More about "onion white wine chicken food"
FRENCH ONION CHICKEN RECIPE - PLATINGS - PAIRINGS
From platingsandpairings.com
3.8/5 (21)Total Time 55 minsCuisine American, FrenchCalories 659 per serving
- Melt butter in a large oven-proof skillet over medium heat. Add the onions and cook for about 20-25 minutes, or until onions are golden and beginning to caramelize.
- Stir in the cognac and white wine. Bring the mixture to a boil and then reduce to a simmer. Simmer for 2-3 minutes until the alcohol is cooked off and slightly reduced. Stir in flour. Cook for 1 minute.
- Slowly whisk in beef broth. Add salt, sugar, pepper and thyme sprigs. Bring to a boil and reduce to a simmer. Simmer for 3-4 minutes until slightly thickened. Then remove from skillet and set aside. Remove thyme sprigs.
CHICKEN AND ONIONS BRAISED IN WHITE WINE RECIPE - BON …
From bonappetit.com
5/5 (4)Estimated Reading Time 1 minServings 4Total Time 1 hr 30 mins
- Heat oil in a large ovenproof skillet over medium-high. Cook pancetta, stirring, until crisp, about 5 minutes. Transfer to a bowl with a slotted spoon. Cook onions and garlic in skillet until golden brown, 8–10 minutes. Add to pancetta.
- Dredge chicken in flour, shaking off excess. Cook in skillet, turning once, until browned all over, 10–12 minutes. Spoon off all but 2 Tbsp. fat from pan and arrange chicken skin side up. Add pancetta, onions and garlic, rosemary, bay leaves, and wine, shaking skillet to disperse liquid. Add stock to bring liquid up the sides of chicken without going over the top (this will keep skin crispy). Bring to a boil, then braise in oven until an instant-read thermometer inserted into the thickest part of breast registers 160° (165° for dark meat), 30–35 minutes.
- Transfer chicken and vegetables to a platter; discard herbs. Simmer liquid over medium-high heat until thick enough to coat a spoon, 10–12 minutes. Season with salt and pepper and pour over chicken.
CHICKEN IN CREAMY MUSHROOM WHITE WINE SAUCE - BEST RECIPE BOX
From bestrecipebox.com
Ratings 5Calories 725 per servingCategory Main Course
- Melt 2 Tablespoons of butter in a large saute pan over medium heat. Add chicken and brown each side of chicken, about 3-4 minutes each side. Remove chicken from pan and set aside.
- Add remaining Tablespoon of butter then add onions & garlic. Cook for about 1 minute or until softened and then add the mushrooms. Increase heat to medium-high and sauté until onions, garlic and mushrooms until all become soft and caramelized, about 3-5 minutes.
- Whisk the flour into the cream. Then add the cream/flour mixture, wine and chicken stock into the pan with the mushrooms & onion. Give it a good stir, scraping the bottom of the pan to deglaze it.
CHICKEN DIJON IN WHITE WINE SAUCE - EASY CHICKEN RECIPES
From easychickenrecipes.com
Ratings 92Calories 741 per servingCategory Main Course
- Heat a large cast iron skillet over medium heat for 1 minute and add the oil. Heat the oil until shimmering but not smoking.
- While the oil heats, season both sides of the chicken with salt, pepper and Herbes de Provence. Cook the chicken, skin-side down until the skin is crispy and golden brown, about 5-6 minutes. Flip the thighs over and cook another 4 minutes. Transfer the chicken, skin-side up, to a paper towel-lined plate and set aside to . Leave 1-tablespoon oil in the skillet and discard the rest.
BRAISED CHICKEN THIGHS WITH GARLIC AND ONION - PARDON YOUR ...
From pardonyourfrench.com
4.4/5 (31)Category WinterServings 4-6Total Time 55 mins
CHICKEN IN WHITE WINE SAUCE WITH VEGETABLES - LINGER
From lingeralittle.com
5/5 (1)Total Time 455757 hrsCategory One Pot MealCalories 489 per serving
- Combine chicken and the marinade ingredients and separate in two large ziplock bags. Place in refrigerator and let sit for 2 hours. Turn the bags over every 30 minutes to saturate all sides.
- When finished marinating, cut a small hole in the corner of the ziplock bag, drain and reserve the wine. Remove the Chicken and pat dry with paper towels. Discard the other ingredients in the bag.
- Generously salt and pepper each of the chicken pieces. Heat the olive oil over medium-high heat in a large Dutch oven.
CHICKEN BREASTS WITH APRICOT-ONION PAN SAUCE - FOOD & …
From foodandwine.com
5/5 Total Time 35 minsServings 4
- Preheat the oven to 350°. In a bowl, cover the apricots with hot water and let stand until soft, about 15 minutes; drain.
- Meanwhile, dry the chicken with paper towels and season with salt and pepper. In a stainless steel skillet, heat the oil. Add the chicken, skin side down, and cook over moderately high heat until golden brown, 5 minutes. Flip and cook about 3 minutes longer. Transfer the chicken to a baking sheet and roast for about 14 minutes.
- Add the onion, garlic, thyme and bay leaf to the skillet. Season with salt and cook over moderate heat until the onion is tender. Add the wine and boil until reduced by half, scraping up the browned bits in the skillet. Add the chicken stock, apricots and apricot preserves and bring to a boil. Cook over high heat until the sauce thickens. Off the heat, swirl in the butter until melted. Discard the thyme sprigs and bay leaf. Season the sauce with salt and pepper. Transfer the chicken to plates, spoon the sauce on top and serve.
CHICKEN IN ONION WINE SAUCE RECIPE - RECIPETIPS.COM
From recipetips.com
5/5 (1)
CHICKEN IN WHITE WINE SAUCE RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
FRENCH ONION CHICKEN - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Ratings 1Category Main CourseCuisine FrenchTotal Time 1 hr 20 mins
FRENCH ONION CHICKEN - DINNERS, DISHES, AND DESSERTS
From dinnersdishesanddesserts.com
4.5/5 (2)Total Time 45 minsCategory Dinner RecipesCalories 463 per serving
CHICKEN IN WHITE WINE SAUCE - COOKING CLASSY
From cookingclassy.com
5/5 (2)Total Time 40 minsCategory Main CourseCalories 423 per serving
GARLIC WHITE WINE SHRIMP - RASA MALAYSIA
From rasamalaysia.com
4.5/5 (11)Total Time 15 minsCategory American RecipesCalories 286 per serving
CHICKEN WITH LEEKS IN A MUSTARD AND WINE SAUCE | COMMUNITY ...
From nigella.com
Servings 4-5
EASY MUSHROOM, WHITE WINE & LEMON CHICKEN | CHICKEN.CA
From chicken.ca
Servings 4Calories 270 per serving
CREAMY CARAMELIZED ONION, MUSHROOM, AND WHITE WINE CHICKEN ...
From fortheperfectbite.com
Cuisine ItalianCategory Chicken, Main Course, PastaServings 4Total Time 55 mins
FRENCH ONION CHICKEN BAKE - AMYCASEYCOOKS
From amycaseycooks.com
Reviews 2Category EntréeCuisine AmericanTotal Time 50 mins
MUSHROOMS WITH WHITE WINE AND ONIONS
From bosskitchen.com
ONIONS AND LIVER WITH WHITE WINE - 10 RECIPES | TASTYCRAZE.COM
From tastycraze.com
10 BEST BONELESS CHICKEN BREASTS WHITE WINE RECIPES - YUMMLY
ITALIAN RECIPES CHICKEN PASTA / 18+ SIMPLE RECIPE VIDEOS ...
From food-savvy.com
10 BEST CHICKEN WHITE WINE VINEGAR RECIPES - YUMMLY
From yummly.com
DEAN SHARES RECIPE FOR CRISPY CHICKEN THIGHS WITH WHITE ...
From wgntv.com
CAN BEER SUBSTITUTE FOR WINE IN FRENCH ONION SOUP ...
From blacktailnyc.com
WHITE WINE AND ONION RECIPES (6482) - SUPERCOOK
From supercook.com
CHICKEN AND RICE RECIPES USING LIPTON ONION SOUP MIX ...
From soupnation.net
PASTA WITH CARAMELIZED SWEET ONIONS,WHITE WINE AND CHICKEN ...
From basilmomma.com
ONIONS IN A WHITE WINE SAUCE | VISIT A WINERY
From visitawinery.info
ONION GARLIC WHITE WINE SAUCE | VISIT A WINERY
From visitawinery.info
CHICKEN WITH WHITE WINE ONIONS AND HERBS RECIPES
From tfrecipes.com
COQ AU VIN - CHICKEN IN WINE - COOKS ON MAIN
From cooksonmain.com
ONION WITH WINE - 271 RECIPES - PETITCHEF
From en.petitchef.com
ONION WHITE WINE CHICKEN RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love