au vin — Breakdown

https://rotten.recipes/dishes/au vin/breakdown
 
salt
garlic
thyme
red wine
butter
carrot
all purpose flour
mushroom
parsley
bay leaf
onion
bacon
tomato paste
olive oil
chicken
pearl onion
shallot
chicken stock
chicken broth
black pepper
cognac
chicken thigh
potato
celery
canola oil
crimini mushroom
pancetta
pepper
chicken breast
sweet potato
white wine
white wine vinegar
chicken leg
shiitake mushroom
sugar
chicken drumstick
vegetable stock
bouquet garni
balsamic vinegar
vegetable broth
cannellini bean
chicken tender
heavy cream
idaho potato
sage
an pot
tomato
rioja red wine
chicken drum
lemon zest
delicata squash
kabocha squash
red
farro
bodied red wine
rotisserie chicken
bacon 5cm baton
vegetable oil
beef stock
pinot noir red wine
gelatinous chicken stock
button
white pearl onion
salt pork
water
light
rosemary
cauliflower
soy sauce
porcini mushroom
red wine vinegar
cocoa powder
brandy
veggies au vin
green onion
shaoxing wine
fermented black bean
ginger
thai bird chile
dark soy sauce
crème fraîche
eggplant puree
chick pea
fennel
yukon gold potato
bok choy
thyme herb
red wine burgundy
meaty bacon
drumstick
black peppercorn
stewing chicken
rib celery
white button mushroom
dijon mustard
ketchup
red burgundy wine
light brown sugar
beef
leaf parsley
canadian bacon
portobello mushroom