@gvncmrdv_1: dogryňyzy dolyň koma size kicirajik sorog) #rek#turkmenistan#arap

𝐦𝐞𝐧𝐭𝐨𝐬_

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Monday 03 August 2026 22:45:17 GMT

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^᪲᪲ꮳꪎ๏ᥣꪒ̵ⲧꪒ̶ :

bilmem👀😂

2026-08-04 12:21:56

1

𝒟ℯ𝓈𝓈𝒶𝓃_⚜️ :

Ugradmana çekinyän 🤭😝

2026-08-04 14:44:11

1

Baguliaa_7🌷 :

Nasilsin aşkta gir hadi dünyama😍🌷😂

2026-08-04 13:40:44

1

Maxri.xqqq :

komdakile😍😂

2026-08-04 09:43:20

1

𝓐𝔂𝓬𝓱𝔂𝓷𝓪𝓻🛡 :

seni tanimiyorum hayir konusmazdim

2026-08-04 12:39:27

2

M :

howa🥰🥰🥰

2026-08-03 23:27:59

1

The_jahan✨ :

😳hovva

2026-08-04 07:16:01

0

✵mekkaaa✵ :

vayy janymeyyyyy

2026-08-04 12:32:08

0

𝓨𝓾𝓼𝓾𝓹𝓸𝓿 :

yoklai Elleyana Sen😂

2026-08-03 23:44:12

1

𝐀𝐠𝐨𝐬𝐡_ :

🖤

2026-08-04 08:45:03

2

𝐄𝐬𝐤𝐚 :

🔥🔥🔥

2026-08-04 16:53:24

1

707_🪐 :

🖤🥇

2026-08-03 22:47:11

1

iska_dadee :

🔥🔥🔥

2026-08-04 06:59:01

1

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New York Times Top 50 Recipes of 2025 | Chicken Stew by @nytcooking @grossypelosi Ingredients: • 2 tbsp each butter & olive oil • 1 medium onion, diced • 2 carrots, diced • 3 celery stalks, diced • 4 garlic cloves, minced • ½ tsp sweet paprika • Salt & black pepper • 3 tbsp all-purpose flour • 4 cups chicken broth • 1 tbsp apple cider vinegar • 1½ lb boneless, skinless chicken thighs • 1 lb baby potatoes, quartered • 1 cup green beans • ½ cup heavy cream • ½ tsp each dried sage, thyme & oregano • Parsley & lemon wedges, to serve Heat butter and olive oil in a large pot over medium, then cook the onion, carrots, celery, garlic, paprika, and a big pinch of salt until softened. Stir in the flour and cook briefly, then add the chicken broth and vinegar, stirring until smooth. Add the chicken thighs, potatoes, green beans, cream, sage, thyme, oregano, salt, and pepper, bring to a gentle boil, then reduce to a simmer and cook partially covered until the chicken is cooked through, about 20 minutes. Remove and shred the chicken, fully cover the pot and cook the vegetables until tender, then return the chicken, season to taste, and serve warm with parsley and lemon wedges if desired.

New York Times Top 50 Recipes of 2025 | Chicken Stew by @nytcooking @grossypelosi Ingredients: • 2 tbsp each butter & olive oil • 1 medium onion, diced • 2 carrots, diced • 3 celery stalks, diced • 4 garlic cloves, minced • ½ tsp sweet paprika • Salt & black pepper • 3 tbsp all-purpose flour • 4 cups chicken broth • 1 tbsp apple cider vinegar • 1½ lb boneless, skinless chicken thighs • 1 lb baby potatoes, quartered • 1 cup green beans • ½ cup heavy cream • ½ tsp each dried sage, thyme & oregano • Parsley & lemon wedges, to serve Heat butter and olive oil in a large pot over medium, then cook the onion, carrots, celery, garlic, paprika, and a big pinch of salt until softened. Stir in the flour and cook briefly, then add the chicken broth and vinegar, stirring until smooth. Add the chicken thighs, potatoes, green beans, cream, sage, thyme, oregano, salt, and pepper, bring to a gentle boil, then reduce to a simmer and cook partially covered until the chicken is cooked through, about 20 minutes. Remove and shred the chicken, fully cover the pot and cook the vegetables until tender, then return the chicken, season to taste, and serve warm with parsley and lemon wedges if desired.

استعدّ ... لتكمل حياتك لوحدك ... #مصطفى_الاغا #مصطفى_الآغا

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