@41priv: Allah rehmet elesin heyiff💔.#keşfet

41priv

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Region: AZ

Friday 02 August 2024 22:38:42 GMT

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Gul :

Allah rəhmət eləsin məkanı cənnət olsun igid oğlu

2024-09-17 10:32:18

3

⚡️ :

noldu 2 gündə m50 ynən biri avarya elədi Allah rehmet elesin dünən dosdum komalıx olub büyun noldu?😔

2024-08-02 22:54:00

7

Moto056 :

ayda yene olum allah rehmet elesin

2024-08-03 11:57:50

2

M🪡S :

haradı bura

2024-08-04 03:23:58

4

samirr :

can ay nurlan😔

2024-08-26 22:09:24

0

ibrahim :

cane nurlan 😞🥀

2024-09-12 08:19:51

0

vazkech_dim :

Allah rəhmət eləsin 🥀🥺

2024-08-10 23:44:28

0

NB :

yoruma yanit verenin Allah balaların saxlasın

2024-08-04 12:21:31

395

11Xeyal :

canım ay nurlan😥

2024-08-03 10:02:45

118

¹⁷ :

Mekanin cennet olsun Nurlanim menim...

2024-08-03 19:19:31

79

Tunar :

Kim??

2024-08-02 22:48:34

9

Sumqayit🖤 :

Niye olubki?

2024-08-03 21:00:19

10

🤍 :

Sen taniyirdin Nurlanı?

2024-08-06 09:23:53

7

ليمان :

3gun omrumuzden 10il aldi Nurlan💔

2024-08-03 19:13:52

36

𝐘𝐚𝐩𝐨𝐧.𝟓𝟓𝟓🇫🇷 :

Kimdi ki buuu?

2024-08-02 23:22:02

10

Esqin.011 :

moto coxunun heyatin puc eledi ve bir gun mende gedecem bunu bile bilede sururem🥀

2024-08-05 04:10:30

8

«««selena»»» :

Cann ay nurlan😢😞

2024-08-04 21:17:11

6

. :

kim?

2024-08-02 22:40:26

4

Agdasli :

ALLAH KOMEY OLSUN

2024-08-04 14:31:33

4

eyssmrr :

canim menm allah rehmet elesin ❤️

2024-08-07 10:15:54

4

⚜️👑⚜️👑⚜️👑 :

Allah rəhmət eləsin🥺

2024-08-03 20:22:37

4

ا نا :

offf ay Allah....

2024-08-03 19:50:25

4

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It’s ten degrees

It’s ten degrees

This tastes luxuriously delicious and is simple enough for a weeknight dinner! Enjoy 😋 Chris x CREAMY MUSTARD CHICKEN | Serves 4 INGREDIENTS 4x Chicken Legs, brought close to room temp (approx 250-300g/9-10.5oz each) 1 tsp Salt, plus more as needed 1/2 tsp Black Pepper, plus more as needed 1 Echalion Shallot, finely diced (sub 2 normal small shallots) 2 cloves of Garlic, finely diced 60ml / 1/4 cup Dry White Wine 120ml / 1/2 cup Chicken Stock 3/4 cup / 180ml Double/Heavy Cream, at room temp 1 tbsp finely diced Fresh Tarragon 1 1/2 tbsp Dijon Mustard METHOD 1️⃣Preheat the oven to 200C/400F. Pat the chicken legs dry with kitchen roll then season all over with 1 tsp salt and 1/2 tsp pepper. Place them skin-side-down in a large cast-iron or heavy-based oven-proof pan with the heat OFF. 2️⃣Turn the heat to medium-high and cook the chicken for 10 minutes. The skin should be golden and relatively crisp at this point, with a fair amount of fat rendered out. If they look like they're charring, just turn the heat down slightly. Also give them a wiggle towards the start to check they're not sticking. Flip the chicken then place the pan in the oven for 20-25 minutes, or until the chicken is crisp on top and cooked right through the centre (the thickest part of the leg should read minimum 74C/165F with the juices running clear). 3️⃣Remove the pan and place it back on the stove (remember the handle will be hot!). Remove the chicken and place to one side, then turn the heat to medium. Add the shallot to the leftover chicken fat and fry until it starts turning soft & golden, then add the garlic and fry for another 30 seconds or so. Pour in the wine, increase the heat slightly and simmer until it almost completely evaporates, scraping any flavour from the pan as needed. 4️⃣Pour in the stock and cream, then stir in the mustard and tarragon. Keep on a fairly rapid simmer until the sauce begins to thicken, stirring fairly frequently. Stir in any resting juices from the chicken then check for seasoning and adjust if needed. Add the chicken back to the pan and spoon over the sauce. Enjoy!

This tastes luxuriously delicious and is simple enough for a weeknight dinner! Enjoy 😋 Chris x CREAMY MUSTARD CHICKEN | Serves 4 INGREDIENTS 4x Chicken Legs, brought close to room temp (approx 250-300g/9-10.5oz each) 1 tsp Salt, plus more as needed 1/2 tsp Black Pepper, plus more as needed 1 Echalion Shallot, finely diced (sub 2 normal small shallots) 2 cloves of Garlic, finely diced 60ml / 1/4 cup Dry White Wine 120ml / 1/2 cup Chicken Stock 3/4 cup / 180ml Double/Heavy Cream, at room temp 1 tbsp finely diced Fresh Tarragon 1 1/2 tbsp Dijon Mustard METHOD 1️⃣Preheat the oven to 200C/400F. Pat the chicken legs dry with kitchen roll then season all over with 1 tsp salt and 1/2 tsp pepper. Place them skin-side-down in a large cast-iron or heavy-based oven-proof pan with the heat OFF. 2️⃣Turn the heat to medium-high and cook the chicken for 10 minutes. The skin should be golden and relatively crisp at this point, with a fair amount of fat rendered out. If they look like they're charring, just turn the heat down slightly. Also give them a wiggle towards the start to check they're not sticking. Flip the chicken then place the pan in the oven for 20-25 minutes, or until the chicken is crisp on top and cooked right through the centre (the thickest part of the leg should read minimum 74C/165F with the juices running clear). 3️⃣Remove the pan and place it back on the stove (remember the handle will be hot!). Remove the chicken and place to one side, then turn the heat to medium. Add the shallot to the leftover chicken fat and fry until it starts turning soft & golden, then add the garlic and fry for another 30 seconds or so. Pour in the wine, increase the heat slightly and simmer until it almost completely evaporates, scraping any flavour from the pan as needed. 4️⃣Pour in the stock and cream, then stir in the mustard and tarragon. Keep on a fairly rapid simmer until the sauce begins to thicken, stirring fairly frequently. Stir in any resting juices from the chicken then check for seasoning and adjust if needed. Add the chicken back to the pan and spoon over the sauce. Enjoy!

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