@elizabethmedina668: @Fernandez Garfer ❤️😎 #diadeltrabajo #1demayo

Elizabeth Medina

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Region: MX

Wednesday 01 May 2024 15:24:24 GMT

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quả nhiên sáng sớm tóc đen thành tuyết trắng, thị phi thành bại quay đầu lại như không, thay trời hành đạo cũng chỉ là hành động bỏ đá xuống giếng mà thôi, nếu xuân thu thiền ta vừa mới luyện thành có hiệu quả, kiếp sau vẫn nguyện làm tà ma. #xh #xuhuong #fyp #douyin #抖音 #汉字 #tiengtrung #cochannhan

quả nhiên sáng sớm tóc đen thành tuyết trắng, thị phi thành bại quay đầu lại như không, thay trời hành đạo cũng chỉ là hành động bỏ đá xuống giếng mà thôi, nếu xuân thu thiền ta vừa mới luyện thành có hiệu quả, kiếp sau vẫn nguyện làm tà ma. #xh #xuhuong #fyp #douyin #抖音 #汉字 #tiengtrung #cochannhan

#anjread

聚會跳舞，只是做朋友。聚會結束後，坐下來做朋友吧！#changkho #stt #tinhanhem #xuhuong

聚會跳舞，只是做朋友。聚會結束後，坐下來做朋友吧！#changkho #stt #tinhanhem #xuhuong

mon big bon plan de la semaine sur vinted 🌟🕺🏽 #vinted #Vlog #bonplan #tips #vintage #secondemain #luxe #collaborationcommerciale

mon big bon plan de la semaine sur vinted 🌟🕺🏽 #vinted #Vlog #bonplan #tips #vintage #secondemain #luxe #collaborationcommerciale

#welcome#agustus

#welcome#agustus

Episode 7 | Date Night Dishes Coq Au Vin 🐓 Serves 4 - Olive oil - 160g lardons - 4 chicken legs - 3 cloves garlic - 400g mushrooms, larger ones halved - 220g shallots, halved - 750ml red wine - Bouqet garni - sprig of thyme & rosemary, 2 bay leaves - Salt & pepper to taste - 750ml beef stock, or enough to cover Slurry: - 2 tbsp flour - 4 tbsp cold water - Few tbsp hot liquid from sauce Mash: - 1kg King edward potatoes - 80g butter - Rosemary, parsley & thyme, finely chopped - 2 garlic cloves - 80ml cream - Splash of milk 1. The day before, place chicken in a bowl, pour over wine, garlic & bouquet garni. Cover & marinate in the fridge overnight. 2. Add lardons wide based casserole dish then cook over a medium heat until crisp and golden, 10 minutes. Set aside. 3. Remove chicken from fridge, lift out & pat dry. Sear chicken skin side down in same pan until golden. Set aside. 4. Fry shallot halves, flat side down, until caramelised & brown. Set aside. 5. Fry mushrooms in pan until browned then add back in the shallots, lardons & chicken. Pour the wine from marinade into pan & add beef stock. Bring up to a simmer, cover with a lid then cook in a 180 C / 356 F oven for 1 hour. 6. For mash, infuse warmed milk and cream with herbs & garlic (removing garlic before adding potato) 7. Bake potatoes for 1 hour in same oven, scoop out potato from skins, pass through sieve or ricer & place into pan with herby-cream. Season with salt. 8. Once chicken has cooked, remove pan from oven, lift out chicken & set side. For slurry, mix flour & cold water in a bowl. Slowly add a few tbsp of sauce from the pan into slurry, mixing thoroughly. Once combined, pour slurry into pan & whisk well to combine. Turn heat to medium-high, bring the sauce to a simmer whilst stirring. It will start to thicken. Cook for 10 mins until thickened, to a silky consistency that coats back of a spoon. 9. Add chicken back on top of sauce, place into oven uncovered, and cook for 45mins-1hour more in a 160 C / 320 F oven to brown the skin. 10. Remove chicken from oven & serve up with the creamy-herby mash potatoes & greens. Enjoy! #fyp #cooking #food #datenight #comfortfood #EasyRecipe #chicken

Episode 7 | Date Night Dishes Coq Au Vin 🐓 Serves 4 - Olive oil - 160g lardons - 4 chicken legs - 3 cloves garlic - 400g mushrooms, larger ones halved - 220g shallots, halved - 750ml red wine - Bouqet garni - sprig of thyme & rosemary, 2 bay leaves - Salt & pepper to taste - 750ml beef stock, or enough to cover Slurry: - 2 tbsp flour - 4 tbsp cold water - Few tbsp hot liquid from sauce Mash: - 1kg King edward potatoes - 80g butter - Rosemary, parsley & thyme, finely chopped - 2 garlic cloves - 80ml cream - Splash of milk 1. The day before, place chicken in a bowl, pour over wine, garlic & bouquet garni. Cover & marinate in the fridge overnight. 2. Add lardons wide based casserole dish then cook over a medium heat until crisp and golden, 10 minutes. Set aside. 3. Remove chicken from fridge, lift out & pat dry. Sear chicken skin side down in same pan until golden. Set aside. 4. Fry shallot halves, flat side down, until caramelised & brown. Set aside. 5. Fry mushrooms in pan until browned then add back in the shallots, lardons & chicken. Pour the wine from marinade into pan & add beef stock. Bring up to a simmer, cover with a lid then cook in a 180 C / 356 F oven for 1 hour. 6. For mash, infuse warmed milk and cream with herbs & garlic (removing garlic before adding potato) 7. Bake potatoes for 1 hour in same oven, scoop out potato from skins, pass through sieve or ricer & place into pan with herby-cream. Season with salt. 8. Once chicken has cooked, remove pan from oven, lift out chicken & set side. For slurry, mix flour & cold water in a bowl. Slowly add a few tbsp of sauce from the pan into slurry, mixing thoroughly. Once combined, pour slurry into pan & whisk well to combine. Turn heat to medium-high, bring the sauce to a simmer whilst stirring. It will start to thicken. Cook for 10 mins until thickened, to a silky consistency that coats back of a spoon. 9. Add chicken back on top of sauce, place into oven uncovered, and cook for 45mins-1hour more in a 160 C / 320 F oven to brown the skin. 10. Remove chicken from oven & serve up with the creamy-herby mash potatoes & greens. Enjoy! #fyp #cooking #food #datenight #comfortfood #EasyRecipe #chicken

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