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EAastKaHte
EAastKaHte
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Friday 05 June 2026 17:38:41 GMT
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hmoobhawj
Soda Hawj :
dang mama
2026-06-05 22:55:56
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demilsonmariano2023
demilsonmariano2023 :
Esta Lorinha do tiktok linda 🥰
2026-06-05 23:00:18
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johnmallamace :
❤️❤️❤️
2026-06-06 03:25:49
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hdhhtjhfyeyrvhdturhyfjehrhyejg :
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2026-06-05 21:22:20
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denisd1981
denisd💎💛🌙🇭🇳. :
🥰
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Wimpie :
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2026-06-05 19:31:21
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user201614802806
vito :
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2026-06-05 17:43:02
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jan marais :
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2026-06-06 04:08:48
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Comment “omni” and I’ll send you all these prompts + my system for making these with Claude Code
Comment “omni” and I’ll send you all these prompts + my system for making these with Claude Code
Primeiro beijo Valu foi perfeito ❤️ #stupidwife #prireis #pribuiar #sw #behindthescenes #stupidwifeseries #valu #buiareis #lgbt #fy #fyp #viral #priscilapugliese
Primeiro beijo Valu foi perfeito ❤️ #stupidwife #prireis #pribuiar #sw #behindthescenes #stupidwifeseries #valu #buiareis #lgbt #fy #fyp #viral #priscilapugliese
Episode 02
Episode 02



"كل اللي معاك في الصورة غاب".. حمزة نمرة يغني "داري يا قلبي" 💔 #معكم_منى_الشاذلي #ON
Ingredients: 6 bone-in, skin-on chicken thighs 2 tablespoons olive oil 1 tablespoon butter 2 large onions, thinly sliced 5 garlic cloves, minced 1 tablespoon Dijon mustard 1 tablespoon whole grain mustard 1 tablespoon honey 1 bottle (12 oz / 355 ml) lager beer 1 cup chicken broth 2 teaspoons fresh thyme leaves 1 teaspoon chopped fresh rosemary 2 bay leaves ½ cup heavy cream Salt, to taste Freshly ground black pepper, to taste Fresh parsley, chopped, for garnish Directions: Pat the chicken dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the chicken skin-side down until deeply golden and crisp, about 5-6 minutes per side. Transfer to a plate. Lower the heat and melt the butter in the same pot. Add the sliced onions and cook until soft and caramelized, about 12-15 minutes. Stir in the garlic and cook for another minute until fragrant. Mix in both mustards and honey. Pour in the beer, scraping up all the browned bits from the bottom of the pot. Add the chicken broth, thyme, rosemary, and bay leaves. Return the chicken to the pot, skin-side up. Cover and simmer gently for 35-40 minutes until the chicken is tender. Remove the chicken temporarily and stir the heavy cream into the sauce. Simmer uncovered for 5 minutes until the sauce thickens slightly. Return the chicken to the sauce, garnish with chopped parsley, and serve with mashed potatoes, crusty bread, or buttered noodles. Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes Kcal: 595 kcal | Servings: 6 servings #dinner #DinnerIdeas #honeymustard #chickenthighs
Ingredients: 6 bone-in, skin-on chicken thighs 2 tablespoons olive oil 1 tablespoon butter 2 large onions, thinly sliced 5 garlic cloves, minced 1 tablespoon Dijon mustard 1 tablespoon whole grain mustard 1 tablespoon honey 1 bottle (12 oz / 355 ml) lager beer 1 cup chicken broth 2 teaspoons fresh thyme leaves 1 teaspoon chopped fresh rosemary 2 bay leaves ½ cup heavy cream Salt, to taste Freshly ground black pepper, to taste Fresh parsley, chopped, for garnish Directions: Pat the chicken dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the chicken skin-side down until deeply golden and crisp, about 5-6 minutes per side. Transfer to a plate. Lower the heat and melt the butter in the same pot. Add the sliced onions and cook until soft and caramelized, about 12-15 minutes. Stir in the garlic and cook for another minute until fragrant. Mix in both mustards and honey. Pour in the beer, scraping up all the browned bits from the bottom of the pot. Add the chicken broth, thyme, rosemary, and bay leaves. Return the chicken to the pot, skin-side up. Cover and simmer gently for 35-40 minutes until the chicken is tender. Remove the chicken temporarily and stir the heavy cream into the sauce. Simmer uncovered for 5 minutes until the sauce thickens slightly. Return the chicken to the sauce, garnish with chopped parsley, and serve with mashed potatoes, crusty bread, or buttered noodles. Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes Kcal: 595 kcal | Servings: 6 servings #dinner #DinnerIdeas #honeymustard #chickenthighs

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