@nila: I love matching sets

NILA

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Region: DE

Wednesday 24 September 2025 16:20:49 GMT

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Comments

zzzzzzz_00 :

BODY IS TEA 💕

2025-09-24 16:44:46

132

lu 🛩️ :

omg girl ur gorgeous 🙏🏻

2025-09-24 16:33:24

3

️ :

LITERALLY YOU.

2025-09-24 16:31:55

56

yfrenkie ✝️ :

You always stay beautiful ❤

2025-09-28 20:55:54

1

🫧 :

BODYYY TEAAAA

2025-09-25 11:03:21

3

nilas.favv :

Beauty

2025-09-24 16:28:53

12

Ga1orgi :

2025-09-25 10:41:49

12

M E L I :

THE OUTFIT IS ROCKING😻😻😻😻

2025-09-24 16:34:40

2

ahmet :

imagine if she replies me

2025-09-24 16:24:50

4

𝓲 :

I LOVE THIS SET OMGG

2025-09-24 16:24:00

2

su :

girlll you’re so pretty🥹💗

2025-09-24 16:37:01

1

betty :

SLAY OUTFİT😁😁😁😁🔥🔥😍😍🥰💓😭💖

2025-09-24 17:17:16

5

n :

baddieeee

2025-09-24 16:27:46

3

Pasi.smy :

Tag 461 mit nem Crush auf sie 🥰

2025-09-24 16:25:37

2

nilas.favv :

you look so tall for only being 1,68cm 😭 love it❤

2025-09-24 16:27:04

2

yfrenkie ✝️ :

What a beauty 😍

2025-09-28 20:56:09

1

su :

body teaaaaaa

2025-09-24 16:35:44

1

Vanessa :

WOWW NILAAA!! GO GIRL 🌟

2025-09-24 16:26:58

1

☦︎ :

In love with the set🤭

2025-09-24 17:07:25

1

Arkadii :

Beautiful 😍🥰🌺

2025-09-29 17:42:56

0

𝐀𝐧.𝐚🤍 :

OH MY GOOD

2026-04-19 17:55:08

0

NOAR :

Slayyyyy

2026-04-08 14:54:15

0

NOAR :

Kenan yildiz

2026-04-08 14:54:33

0

Mrv :

ilk😍

2025-09-24 16:23:05

0

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Valentine’s Day Coq au Vin 💕🍷🍗 A classic French comfort dish chicken is slowly braised in red wine with bacon, aromatics, and herbs until impossibly rich and cozy. It’s elegant enough for guests, but comforting enough for a Sunday dinner. Serve it over creamy mashed potatoes and let the sauce do the talking. Coq au Vin (Wine-Braised Chicken) Ingredients * 6-8 bone-in, skin-on chicken thighs and legs * 6-8 bone-in, skin-on chicken thighs and legs * Kosher salt and freshly ground black pepper * 6 oz bacon or lardons, diced * 1 large onion, chopped * 2 carrots, medium-large cut * 3 cloves garlic, minced * 2 tablespoons tomato paste * 2 cups dry red wine (Burgundy or Pinot Noir works beautifully) * 4 cups chicken stock * 3–4 sprigs fresh thyme * 2 bay leaves * 8 oz mushrooms, quartered * 8 oz pearl onions, frozen is fine * 3 Tbsp cold butter (for beurre monté) * 4 Tbsp flour (for beurre monté) * Fresh parsley, finely chopped (for garnish) Instructions 1. Brown the Bacon In a large Dutch oven, cook the bacon or lardons over medium heat until crisp. Remove and set aside, leaving the rendered fat in the pot. 2. Sear the Chicken Season the chicken generously with salt and pepper. Sear in the bacon fat until deeply golden on all sides. Remove and set aside. 3. Build the Base Add onions and carrots to the pot and cook until softened. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook until it deepens in color. 4. Deglaze & Braise Deglaze the pot with red wine, scraping up all the browned bits. Let it reduce until thickened, then add the chicken stock. Return the bacon, thyme, bay leaves, and chicken to the pot. 5. Oven Braise Cover and braise in a 350°F oven for 45–60 minutes, until the chicken is tender and cooked through. 6. Finish the Sauce Remove the chicken from the pot. Over low heat, whisk in beurre manie (room temperature butter mashed with flour) to thicken the sauce. Add the sautéed mushrooms and pearl onions and simmer for 10 minutes. 7. Serve Return the chicken to the sauce. Serve over a generous scoop of mashed potatoes and garnish with fresh parsley. ✨ Try this French-inspired dinner to impress your family and friends—and let me know what you think. Enjoy! #Coqauvin #ValentinesDayDinner #DinnerIdeas #chickendinne

Valentine’s Day Coq au Vin 💕🍷🍗 A classic French comfort dish chicken is slowly braised in red wine with bacon, aromatics, and herbs until impossibly rich and cozy. It’s elegant enough for guests, but comforting enough for a Sunday dinner. Serve it over creamy mashed potatoes and let the sauce do the talking. Coq au Vin (Wine-Braised Chicken) Ingredients * 6-8 bone-in, skin-on chicken thighs and legs * 6-8 bone-in, skin-on chicken thighs and legs * Kosher salt and freshly ground black pepper * 6 oz bacon or lardons, diced * 1 large onion, chopped * 2 carrots, medium-large cut * 3 cloves garlic, minced * 2 tablespoons tomato paste * 2 cups dry red wine (Burgundy or Pinot Noir works beautifully) * 4 cups chicken stock * 3–4 sprigs fresh thyme * 2 bay leaves * 8 oz mushrooms, quartered * 8 oz pearl onions, frozen is fine * 3 Tbsp cold butter (for beurre monté) * 4 Tbsp flour (for beurre monté) * Fresh parsley, finely chopped (for garnish) Instructions 1. Brown the Bacon In a large Dutch oven, cook the bacon or lardons over medium heat until crisp. Remove and set aside, leaving the rendered fat in the pot. 2. Sear the Chicken Season the chicken generously with salt and pepper. Sear in the bacon fat until deeply golden on all sides. Remove and set aside. 3. Build the Base Add onions and carrots to the pot and cook until softened. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook until it deepens in color. 4. Deglaze & Braise Deglaze the pot with red wine, scraping up all the browned bits. Let it reduce until thickened, then add the chicken stock. Return the bacon, thyme, bay leaves, and chicken to the pot. 5. Oven Braise Cover and braise in a 350°F oven for 45–60 minutes, until the chicken is tender and cooked through. 6. Finish the Sauce Remove the chicken from the pot. Over low heat, whisk in beurre manie (room temperature butter mashed with flour) to thicken the sauce. Add the sautéed mushrooms and pearl onions and simmer for 10 minutes. 7. Serve Return the chicken to the sauce. Serve over a generous scoop of mashed potatoes and garnish with fresh parsley. ✨ Try this French-inspired dinner to impress your family and friends—and let me know what you think. Enjoy! #Coqauvin #ValentinesDayDinner #DinnerIdeas #chickendinne

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