WINE BOTTLE PICTURES RECIPES

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EASY PINEAPPLE WINE RECIPE | THE WINGED FORK



Easy Pineapple Wine Recipe | The Winged Fork image

In India, we're used to making pineapple wine at home for festivities. This version of the pineapple wine is easy to make and can be ready in 2 weeks.

Provided by Abby

Categories     Drinks

Total Time 20190 minutes

Prep Time 30 minutes

Yield 3

Number Of Ingredients 10

800 g Pineapple
2 l Water
750 g Sugar
10 g Yeast (Preferable Active Dry Yeast)
1 tbsp Sugar
50 ml Water (Warm)
2 Vanilla Pods (Optional)
2 Dried Red Chillies (Dried - Optional instead of vanilla pods.)
1 teaspoon Egg Whites (Optional (See notes for veg substitutes))
250 g Sugar (If you need to back-sweeten the wine on Day 7 or 8)

Steps:

  • To Proof The Yeast
  • Prepare the Wine Must
  • Clarify The Pineapple Wine

CHICKEN AND SHALLOTS IN RED WINE VINEGAR (POULET AU VINAIGRE)



Chicken and Shallots in Red Wine Vinegar (Poulet Au Vinaigre) image

I lightened up this popular French chicken dish known as Poulet Au Vinaigre, which is made with chicken thighs and shallots cooked in red wine vinegar and white wine.

Provided by Gina

Categories     Dinner

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 12

32 oz 8 lean and trimmed boneless, skinless chicken thighs
kosher salt and fresh pepper
1/2 cup red wine vinegar
1 cup chicken broth
1 tbsp honey
1 tbsp tomato paste
1 tsp butter
1 large shallot (thinly sliced (3/4 cup))
2 cloves garlic (thinly sliced)
1/2 cup dry white wine
2 tbsp light sour cream
2 tbsp fresh chopped parsley

Steps:

  • Season the chicken with salt and pepper.
  • In a medium saucepan, combine vinegar, honey, 3/4 cup chicken broth and tomato paste. Boil about 5 minutes, until it reduces down to about 3/4 cup. Remove from heat.
  • In a large skillet, melt butter over medium-low heat and add chicken. Cook on both sides, until brown, about 6-8 minutes. Remove chicken and set aside.
  • Add the shallots and garlic to the skillet and cook on low until soft, about 5 minutes.
  • Return chicken to the skillet and pour the sauce over the chicken, add the wine, remaining broth, salt and pepper. Cover and simmer about 20 minutes until tender.
  • Remove the chicken, add sour cream and stir into the sauce (if sauce dries up, add more broth). Boil a few minutes then return chicken to skillet. Top with fresh parsley.

Nutrition Facts : ServingSize 2 thighs with shallot sauce, Calories 353.5 kcal, CarbohydrateContent 11 g, ProteinContent 46 g, FatContent 11.5 g, SaturatedFatContent 3.5 g, CholesterolContent 219.5 mg, SodiumContent 398 mg, FiberContent 0.5 g, SugarContent 6.5 g

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