@hi.minhlaminhanh: Gòy hiểu sao hãng hot quá trời hot luôn. Cầm cái chai to oạch, có thể dùng nữa năm mới hết. #nuoctaytrang #jmsolution

Minh.enh

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Tuesday 07 April 2026 15:06:32 GMT

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Minh.enh :

Gòy hiểu sao hãng hot quá trời hot luôn. Cầm cái chai to oạch, có thể dùng nữa năm mới hết.

2026-04-07 15:06:46

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Minh.enh :

🥰🥰🥰

2026-05-02 04:08:41

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Mediterranean-Style Tomato-Braised Chicken Thighs This is one of those easy weeknight meals that tastes like you put in way more work than you actually did. Chicken thighs braised in Mutti Polpa with fennel, shallots, garlic, Calabrian chili, olives and capers, then finished with fresh parsley. I love using Mutti Polpa here because the tomatoes are picked at the right stage of ripeness and processed to preserve their fresh, vibrant tomato flavour. Mutti works closely with around 800 selected tomato-growing families in Italy, building long-term, transparent relationships to help produce consistently high-quality tomatoes. Serve this with creamy mashed potatoes, rice, or some crusty bread to soak up all that tomato sauce. RECIPE Ingredients  • 4 bone-in, skin-on chicken thighs  • 2 tbsp olive oil  • 1 shallot, thinly sliced  • 2 garlic cloves, thinly sliced  • 1 fennel bulb, trimmed and thinly sliced  • 1 tbsp Calabrian chili paste  • 1 can Mutti Polpa  • 1/4 cup olives  • 1 tbsp capers  • 1 tsp paprika  • Salt, to taste  • Freshly cracked black pepper, to taste  • Fresh parsley, chopped Method 1. Season the chicken thighs generously with salt, pepper and paprika. 2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and sear until deeply golden and crisp. Flip and sear the other side. Remove the chicken and set aside. 3. In the same pan, add the shallot, garlic, Calabrian chili and fennel. Season lightly with salt and cook until the vegetables soften and become fragrant. 4. Add the Mutti Polpa and bring everything to a gentle simmer. Season with salt and freshly cracked black pepper. 5. Stir in the olives and capers, then nestle the chicken thighs back into the sauce, skin-side up. 6. Transfer to a 350°F oven and cook for approximately 30–40 minutes, or until the chicken reaches at least 165°F internally. For a more tender braised texture, I like taking the chicken a little beyond the minimum safe temperature. 7. Finish with plenty of fresh parsley and serve with mashed potatoes, rice, or crusty bread. #ad @Mutti Pomodoro

Mediterranean-Style Tomato-Braised Chicken Thighs This is one of those easy weeknight meals that tastes like you put in way more work than you actually did. Chicken thighs braised in Mutti Polpa with fennel, shallots, garlic, Calabrian chili, olives and capers, then finished with fresh parsley. I love using Mutti Polpa here because the tomatoes are picked at the right stage of ripeness and processed to preserve their fresh, vibrant tomato flavour. Mutti works closely with around 800 selected tomato-growing families in Italy, building long-term, transparent relationships to help produce consistently high-quality tomatoes. Serve this with creamy mashed potatoes, rice, or some crusty bread to soak up all that tomato sauce. RECIPE Ingredients  • 4 bone-in, skin-on chicken thighs  • 2 tbsp olive oil  • 1 shallot, thinly sliced  • 2 garlic cloves, thinly sliced  • 1 fennel bulb, trimmed and thinly sliced  • 1 tbsp Calabrian chili paste  • 1 can Mutti Polpa  • 1/4 cup olives  • 1 tbsp capers  • 1 tsp paprika  • Salt, to taste  • Freshly cracked black pepper, to taste  • Fresh parsley, chopped Method 1. Season the chicken thighs generously with salt, pepper and paprika. 2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and sear until deeply golden and crisp. Flip and sear the other side. Remove the chicken and set aside. 3. In the same pan, add the shallot, garlic, Calabrian chili and fennel. Season lightly with salt and cook until the vegetables soften and become fragrant. 4. Add the Mutti Polpa and bring everything to a gentle simmer. Season with salt and freshly cracked black pepper. 5. Stir in the olives and capers, then nestle the chicken thighs back into the sauce, skin-side up. 6. Transfer to a 350°F oven and cook for approximately 30–40 minutes, or until the chicken reaches at least 165°F internally. For a more tender braised texture, I like taking the chicken a little beyond the minimum safe temperature. 7. Finish with plenty of fresh parsley and serve with mashed potatoes, rice, or crusty bread. #ad @Mutti Pomodoro

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