@nawa_shif8: #ياسر_الدوسري

ابراهيم_السبع
ابراهيم_السبع
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Wednesday 03 June 2026 21:28:01 GMT
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user4509380828151
هيثم العبد :
لأ إله إلا الله وحده لا شريك له له الملك وله الحمد وهو على كل شي قدير وأشهد أن محمد رسول الله صلى الله عليه وسلم تسليما كثيرا وآله بيته الطيبين وصحبه وسلم
2026-06-04 07:03:46
1
yasr_altaii
ياسر الطائي :
فعلا الغالي ابو العباس ربي يحفظك ❤️
2026-06-03 21:36:44
0
farooq19772
farooq Al hashmy :
اي والله صدقت
2026-06-04 01:52:32
0
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Coq Au Vin 🐔🍷 w/ @weilandofficial  Ingredients: • 4 chicken legs • 1 onion, large dice • 1 carrot, large dice • 1 leek, large dice • 3 cups (710ml) red wine • Rosemary • 1 tsp (2g) black peppercorns • ½ cup (60g) all-purpose flour • 2 qt (1.9L) chicken stock • 8 oz (225g) mushrooms • 4 oz (115g) pancetta, diced • ¼ cup (15g) fresh parsley • Salt to taste • 2 tbsp (30ml) neutral oil Recipe: 1. Marinate chicken legs overnight in the refrigerator with red wine, onion, carrot, leek, salt, and black peppercorns. 2. Remove chicken from marinade, pat dry, then dredge in seasoned flour before searing in neutral oil over medium heat until nicely browned on all sides, then remove chicken and discard any oil in the pan. 3. Deglaze the pan with the wine and aromatics from the marinade, scraping up any browned bits, and reduce by at least half. 4. Place the chicken back in the pan and nearly cover with chicken stock, cover with a cartouche (parchment paper lid), and braise in the oven at 300°F (150°C) for 45 minutes to 1 hour. 5. While the chicken is braising, cook the diced pancetta in a separate pan until crispy, then cook the fluted mushrooms in the rendered fat until softened, then set aside. 6. When the chicken is done, remove the pieces from the pan and strain the braising liquid, discarding the solids. 7. Add the strained braising liquid to the pancetta and mushrooms, then reduce until it transforms into a thick and velvety sauce, then finish with fresh parsley. 8. Add the chicken back to the sauce to reheat, then plate with mashed potatoes, garnish with more fresh parsley, and spoon plenty of that savory sauce over the top. #coqauvin #cooking #france #chicken
Coq Au Vin 🐔🍷 w/ @weilandofficial Ingredients: • 4 chicken legs • 1 onion, large dice • 1 carrot, large dice • 1 leek, large dice • 3 cups (710ml) red wine • Rosemary • 1 tsp (2g) black peppercorns • ½ cup (60g) all-purpose flour • 2 qt (1.9L) chicken stock • 8 oz (225g) mushrooms • 4 oz (115g) pancetta, diced • ¼ cup (15g) fresh parsley • Salt to taste • 2 tbsp (30ml) neutral oil Recipe: 1. Marinate chicken legs overnight in the refrigerator with red wine, onion, carrot, leek, salt, and black peppercorns. 2. Remove chicken from marinade, pat dry, then dredge in seasoned flour before searing in neutral oil over medium heat until nicely browned on all sides, then remove chicken and discard any oil in the pan. 3. Deglaze the pan with the wine and aromatics from the marinade, scraping up any browned bits, and reduce by at least half. 4. Place the chicken back in the pan and nearly cover with chicken stock, cover with a cartouche (parchment paper lid), and braise in the oven at 300°F (150°C) for 45 minutes to 1 hour. 5. While the chicken is braising, cook the diced pancetta in a separate pan until crispy, then cook the fluted mushrooms in the rendered fat until softened, then set aside. 6. When the chicken is done, remove the pieces from the pan and strain the braising liquid, discarding the solids. 7. Add the strained braising liquid to the pancetta and mushrooms, then reduce until it transforms into a thick and velvety sauce, then finish with fresh parsley. 8. Add the chicken back to the sauce to reheat, then plate with mashed potatoes, garnish with more fresh parsley, and spoon plenty of that savory sauce over the top. #coqauvin #cooking #france #chicken

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