Type what you have

Ingredients

• ✓ red wine
• sausage
• mushroom
• cream cheese
• bread crumb

Instructions

1. 1 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Clean the mushrooms. Remove, chop and reserve the stems.
4. 4 In a medium bowl, gently mix the chopped mushroom stems, cream cheese and bread crumbs. Mix in the sausage and 1/4 cup red wine.
5. 5 Using a spoon, stuff the mushroom caps with the chopped stem mixture. Transfer to a large baking dish, and cover with the remaining red wine.
6. 6 Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.

By Queen uh Cuisine

Ingredients

• ✓ red wine
• date
• pine nut
• black pepper
• honey

Instructions

1. 1 Stuff dates with chopped nuts: the nuts are inserted into the space left by the pit.
2. 2 Place dates in a small pan. Sprinkle with pepper if desired. Add wine, then drizzle honey over dates. Cook over medium heat until the skins begin to peel off the fruit. Transfer dates to a serving dish, and allow to cool slightly before serving.

By Talia

Ingredients

• ✓ red wine
• water
• vinegar
• beet juice
• garlic
• bay leaf
• pickling spice
• salt
• egg
• onion

Instructions

1. 1 Combine water, vinegar, beet juice, and wine in a large non-reactive glass bowl or jar. Add garlic, bay leaf, pickling spice, and salt; mix well. Add eggs and onion rings. Cover tightly and refrigerate for 1 week before serving.

By Wendy

Ingredients

• ✓ red wine
• tomato
• green chile pepper
• roasted red pepper
• onion
• brown sugar
• hot chile pepper
• tomato paste
• white vinegar
• garlic
• oregano
• cumin seed

Instructions

1. 1 In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes.
2. 2 Place mixture in a blender, and blend to desired consistency. Chill in the refrigerator 4 hours, or until cold, before serving.

By Andrew

Ingredients

• ✓ red wine
• parmesan cheese
• pine nut
• red onion
• olive oil
• carrot
• red bell pepper
• celery
• yellow squash
• zucchini
• green olive
• black olive
• raisin
• tomato
• anchovy fillet
• parsley
• brown sugar
• red wine vinegar
• tomato vegetable juice
• kosher salt
• eggplant

Instructions

1. 1 Toss the eggplant with the kosher salt and spread out onto a microwave-safe plate. Cook in the microwave on High until the eggplant is dry and has shriveled to 1/3 of its original size, about 15 minutes. Transfer to a paper towel-lined plate and set aside.
2. 2 Whisk the tomato juice cocktail, vinegar, red wine, brown sugar, parsley, and anchovies together in a large bowl. Stir in the tomatoes, raisins, black olives, green olives, zucchini, yellow squash, celery, red bell pepper, and carrot; set aside.
3. 3 Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the eggplant and cook, stirring occasionally, until the edges have browned, 4 to 8 minutes. Add the remaining 2 tablespoons of olive oil along with the celery and onion. Cook and stir until the onion has softened, about 4 minutes more. Stir in the vegetable mixture and bring to a simmer. Reduce heat to medium-low and simmer uncovered until the liquid thickens and begins to coat the vegetables, 4 to 7 minutes more. Scrape into a bowl and stir in the pine nuts. Refrigerate to room temperature. Sprinkle with the Parmesan cheese and serve.

By Linda Glenn

Ingredients

• ✓ red wine
• sun-dried tomato
• pine nut
• onion
• basil
• parsley
• garlic
• tomato
• balsamic vinegar
• tomato paste
• olive oil
• parmesan cheese
• salt

Instructions

1. 1 Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
2. 2 Place sun-dried tomatoes, pine nuts, onion, basil, parsley, and garlic in a food processor or blender; process until well blended. Add crushed tomatoes, vinegar, red wine, and tomato paste; blend to desired consistency. Stir in olive oil and Parmesan cheese; season to taste.

By Cindy Schmidt

Ingredients

• ✓ red wine
• vegetable stock
• mushroom
• green onion
• garlic

Instructions

1. 1 Pour stock into a saucepan or fondue pot over medium heat; bring to a simmer. Add wine, mushrooms, green onions, and garlic. Simmer until broth is aromatic, about 15 minutes.

By gerke627

Ingredients

• ✓ red wine
• cranberry
• orange juice
• brown sugar
• cinnamon stick
• star anise
• nutmeg
• clove

Instructions

1. 1 Mix cranberries, orange juice, and brown sugar in a saucepan over low heat. Bring to a simmer; cook and stir until sugar has dissolved, about 5 minutes. Add wine, cinnamon, star anise, nutmeg, and cloves. Mix well. Continue simmering until sauce starts to thicken, about 10 minutes.

By Karine Romano - Skobinsky

Ingredients

• ✓ red wine
• pear
• sugar
• cinnamon stick
• clove
• orange zest
• fennel seed
• black peppercorn
• bay leaf

Instructions

1. 1 Peel pears and remove the cores from the bottom, leaving the stems intact; set aside.
2. 2 Combine red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves in a large saucepan and bring to a boil; stir until sugar is dissolved. Add pears, return to a simmer, and reduce heat to medium-low; continue simmering until tender, about 25 minutes.
3. 3 Remove pears from wine syrup to a rimmed dish; cover the dish and refrigerate until pears are cold. Strain syrup through a mesh sieve into a medium pot and discard spices. Simmer syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate syrup until cold.
4. 4 Pour cold syrup over pears. Cover and chill in the refrigerator for at least 2 hours before serving.

By Shay

Ingredients

• ✓ red wine
• butter
• shallot
• salt
• veal stock
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a saucepan over medium-low heat. Add shallots and a pinch of salt; cook and stir shallots until caramelized and browned, about 20 minutes, stirring occasionally.
3. 3 Add red wine and bring to a simmer. Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully as the mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
4. 4 Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.

By John Mitzewich

Ingredients

• ✓ red wine
• apple juice
• honey
• cinnamon stick
• cardamom
• clove
• anise seed

Instructions

1. 1 Stir red wine, apple juice, honey, cinnamon sticks, cardamom pods, cloves, and anise together in a saucepan over medium-low heat.
2. 2 Simmer until flavors blend, at least 10 minutes.

By Liz

Ingredients

• ✓ red wine
• butter
• onion
• sugar
• flour
• water
• beef broth
• baguette
• swiss cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Melt butter in a 4-quart saucepan over medium heat. Add onions and sugar; cook, stirring occasionally, until onions are golden brown, about 10 minutes.
3. 3 Stir in flour until well blended with onions and pan juices. Add water, wine, and beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes.
4. 4 While the soup is simmering, cut four 1-inch-thick slices from baguette; reserve the remaining bread for serving. Toast baguette slices in the preheated oven just until browned, about 10 minutes. Remove from the oven and set aside. Increase the oven temperature to 425 degrees F (220 degrees C).
5. 5 Ladle soup into four 12-ounce, oven-safe bowls. Place one slice toasted baguette on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls onto a cookie sheet for easier handling.
6. 6 Bake in the preheated oven just until cheese is melted, about 10 minutes.

By chefbuzz

Ingredients

• ✓ red wine
• butter
• vegetable oil
• beef stew meat
• onion
• carrot
• thyme
• bay leaf
• salt
• black pepper

Instructions

1. 1 Heat butter and oil in a large skillet over medium-high heat. Add beef and cook, stirring occasionally, until browned on all sides, 5 to 8 minutes. Brown beef in batches if necessary, making sure not to overcrowd the pan; otherwise, beef will not brown properly. Remove browned beef to the slow cooker.
2. 2 Add onions to the same skillet. Cook and stir until softened and beginning to take some color, 3 to 5 minutes. Transfer onions to the slow cooker.
3. 3 Place the skillet back over medium-high heat and pour in 1/2 of the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Remove from heat and carefully pour into the slow cooker along with remaining wine. Add carrots, thyme, bay leaves, salt, and pepper.
4. 4 Cook on Low for 6 to 8 hours.

By stella

Ingredients

• ✓ red wine
• ✓ red wine
• olive oil
• beef tenderloin filet
• butter
• white mushroom
• shallot
• garlic
• puff pastry
• salt
• pepper
• egg
• milk

Instructions

1. 1 Heat olive oil in a heavy skillet over high heat until very hot. Add filets; sear until well browned, 1 to 2 minutes per side. Transfer filets to a plate, cool slightly, then chill in the refrigerator for at least 1 hour. Filets must be cold.
2. 2 Melt butter in the same skillet over medium heat. Add mushrooms, shallots, and garlic; cook and stir until shallots are tender and translucent and mushrooms release their juices, 6 to 8 minutes. Stir in 2 tablespoons wine, scraping any browned bits of food off the bottom of the skillet. Transfer mushroom mixture to a bowl, cool slightly, then chill in the refrigerator, about 45 minutes.
3. 3 Place 2 puff pastry squares on a work surface; top each with 1 chilled filet. Divide mushroom mixture between filet tops; cover each with 1 remaining puff pastry square. Fold and pinch pastry edges together to enclose filling and seal. Trim pastry to make tidy packages; cut a small slit on top each package.
4. 4 Heat remaining 1 1/2 cups red wine in a saucepan over medium heat; simmer until wine is reduced by half, about 15 minutes. Season with salt and black pepper; set aside and keep warm.
5. 5 Whisk egg and milk together; brush pastry packages with egg mixture to help browning. Refrigerate pastry packages to keep cold.
6. 6 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
7. 7 Place puff pastry packages on the prepared baking sheet. Bake in the preheated oven until pastry is golden brown and crisp and filets reach desired doneness, about 15 minutes for medium-rare. An instant-read thermometer inserted into centers should read 130 degrees F (54 degrees C). Drizzle wine sauce over beef in puff pastry to serve.

By Spencer Serena

Ingredients

• ✓ red wine
• cooking oil
• chicken
• salt
• black pepper
• onion
• garlic
• tomato
• rosemary
• thyme
• black olive
• anchovy paste

Instructions

1. 1 Heat oil in a large, deep frying pan over medium-high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove the chicken from the pan. Pour off all but 1 tablespoon fat from the pan.
2. 2 Reduce the heat to medium-low. Add onion and garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes. Add tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining 1/2 teaspoon salt and simmer for 5 minutes.
3. 3 Add the chicken thighs and drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes. Add the breasts and cook until the chicken is just done, about 10 minutes more. Stir in the remaining 1/4 teaspoon pepper. Serve.

By Allrecipes Member

Ingredients

• ✓ red wine
• chicken thigh
• kosher salt
• black pepper
• bacon
• button mushroom
• yellow onion
• shallot
• all-purpose flour
• butter
• thyme
• chicken broth

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs all over with salt and black pepper.
2. 2 Cook bacon in a large, oven-proof skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, using a slotted spoon, leaving drippings in the skillet.
3. 3 Increase the heat to high; place chicken thighs, skin-sides down, into the skillet. Cook until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.
4. 4 Reduce the heat to medium-high. Add mushrooms, onion, and shallots with a pinch of salt to the skillet; cook until golden and caramelized, 7 to 12 minutes.
5. 5 Stir flour and butter into mushroom mixture until completely incorporated, about 1 minute.
6. 6 Pour red wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Stir in bacon and thyme; simmer until wine is reduced by about ⅓, 3 to 5 minutes. Add chicken broth; return chicken thighs to the skillet and bring to a simmer.
7. 7 Transfer the skillet to the preheated oven; cook for 30 minutes. Spoon skillet juices over chicken; continue cooking until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near not but not touching the bone should read 165 degrees F (74 degrees C). Transfer chicken to a platter.
8. 8 Place the skillet over high heat; reduce skillet juices, skimming fat off top as necessary, until sauce thickens slightly, about 5 minutes. Season with salt and black pepper; remove and discard thyme. Pour sauce over chicken to serve.

By John Mitzewich

Ingredients

• ✓ red wine
• beef chuck roast
• kosher salt
• black pepper
• bacon
• onion
• garlic
• baby portobello mushroom
• tomato paste
• beef broth
• carrot
• all-purpose flour
• parsley

Instructions

1. 1 Toss together beef pieces, salt, and pepper in a medium bowl; set aside.
2. 2 Cook bacon in a Dutch oven over medium-high heat until fat is rendered and bacon is beginning to brown, 7 to 8 minutes. Add seasoned beef to bacon and cook, stirring often, until well browned, 7 to 8 minutes. Add onion and cook, stirring often, until beginning to soften, 2 to 3 minutes. Add garlic and cook, stirring constantly, for 1 minute.
3. 3 Add mushrooms and tomato paste to mixture and cook, stirring occasionally, for 4 minutes. Stir in broth, wine, and carrots and bring mixture to a boil. Reduce heat to low. Cover and cook for 40 to 45 minutes or until beef is fork-tender.
4. 4 Uncover and remove 1/2 cup broth to a 1-cup glass measuring cup. Whisk in flour until completely combined and smooth. Stir flour mixture back into beef mixture and stir constantly until thickened slightly, 4 to 5 minutes. Sprinkle with chopped parsley and serve immediately.

By Pam Lolley

Ingredients

• ✓ red wine
• butter
• shallot
• garlic
• butter
• mushroom
• beef broth
• worcestershire sauce
• bay leaf
• thyme
• salt
• pepper
• cornstarch
• water

Instructions

1. 1 Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
2. 2 Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.

By TWIGGS1952

Ingredients

• ✓ red wine
• butter
• onion
• garlic
• thyme
• salt
• black pepper
• sherry
• all-purpose flour
• beef broth
• baguette
• olive oil
• swiss cheese
• provolone cheese

Instructions

1. 1 Melt butter in a large stockpot over medium heat. Cook and stir onions, garlic, thyme, salt, and pepper in hot butter until onions are soft and brown, about 30 minutes.
2. 2 Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 minutes.
3. 3 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
4. 4 Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
5. 5 While soup is simmering, arrange baguette slices on a baking sheet and drizzle with olive oil. Bake baguette slices in the preheated oven until golden brown, 12 to 14 minutes, flipping slices halfway through baking. Set aside.
6. 6 Set an oven rack about 8 inches from the heat source and preheat the oven's broiler.
7. 7 Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 toasted baguette slices over each soup serving, then top each with a Swiss cheese and provolone slice. Carefully place filled crocks onto a sturdy baking sheet.
8. 8 Cook soup under the preheated broiler until cheese is browned and bubbly, 3 to 4 minutes.

By Jenny

Ingredients

• ✓ red wine
• green onion
• worcestershire sauce
• mustard
• lemon juice
• tomato paste
• oregano
• basil
• chive
• balsamic vinegar
• orange liqueur
• brown sugar
• sea salt
• black pepper
• cumin
• garlic
• ginger root
• horseradish
• dill

Instructions

1. 1 Whisk red wine, green onions, Worcestershire sauce, Dijon mustard, lemon juice, tomato paste, oregano, basil, chives, vinegar, orange liqueur, brown sugar, salt, black pepper, cumin, garlic, ginger, horseradish, and dill together in a large glass or ceramic bowl until combined.

By Basil Brad

Ingredients

• ✓ red wine
• brown champignon mushroom
• olive oil
• onion
• carrot
• garlic
• thyme
• rosemary
• eggplant
• vegetable broth
• tomato
• tomato paste
• salt
• black pepper

Instructions

1. 1 Cut any large mushrooms in half.
2. 2 Heat a heavy-bottomed stew pot over medium-high heat. Add olive oil and onion; saute until translucent, about 5 minutes. Add carrot, garlic, thyme, and rosemary; saute until fragrant, 1 to 2 minutes. Do not burn the garlic. Stir in mushrooms until they absorb the flavors. Add eggplant chunks and saute until they soak up the flavors.
3. 3 Pour in red wine and deglaze the pot by scraping up any browned bits with a wooden spoon. Pour in broth. Mix well and add tomatoes and tomato paste. Reduce heat and simmer until carrot and eggplant have softened and the liquid has reduced, about 20 minutes. Season with salt and pepper.
4. 4 Let stew stand for about 5 minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ red wine
• beef
• parsley
• thyme
• bay leaf
• butter
• onion
• flour
• beef broth
• salt
• black pepper
• butter
• bacon
• onion
• button mushroom

Instructions

1. 1 In a medium bowl, combine beef, wine, parsley, thyme and bay leaf. Let marinate for 3 hours.
2. 2 Remove beef; strain and reserve marinade. Heat 4 tablespoons butter in a large heavy saucepan over medium high heat. Saute the sliced onion until tender. Stir in beef, and cook until evenly brown. Remove beef and onion; set aside. Add flour to pan, and cook, stirring, until brown. Slowly stir in beef broth, then the reserved marinade. Return the beef mixture to the pan. Cover, and simmer for 3 hours.
3. 3 Heat 2 tablespoons butter in a medium skillet over medium high heat, Stir in the bacon and small onions, and saute until onions are tender. Add mushrooms, and continue cooking until mushrooms are golden brown. Serve as a garnish.

By cheap chef

Ingredients

• ✓ red wine
• butter
• onion
• carrot
• celery
• peppercorn
• clove
• flour
• beef broth
• water
• parsley
• salt
• black pepper
• olive oil
• mushroom

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Saute onion, carrots, celery, peppercorns, and cloves in melted butter until onions are browned, 7 to 10 minutes.
2. 2 Stir flour into the onion mixture; cook and stir until the flour is completely moistened, 1 to 2 minutes. Stream beef broth into the skillet while stirring the onion mixture; cook, stirring continually, until the broth thickens into a gravy, 5 to 10 minutes. Add water to thin the gravy as needed to keep it from becoming paste-like.
3. 3 Stir 1 tablespoon parsley into the gravy; continue to cook, stirring frequently, until the parsley imparts flavor to the gravy, 5 to 10 minutes; strain through a fine-mesh strainer into a clean saucepan. Discard vegetables.
4. 4 Place the saucepan over low heat. Season sauce with salt, pepper, and most of the remaining parsley. Stir red wine into the sauce.
5. 5 Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until completely tender, about 5 minutes. Stir mushrooms into the sauce; garnish with remaining parsley after spooning over steaks.

By Cat

Ingredients

• ✓ red wine
• all-purpose flour
• salt
• black pepper
• stew meat
• butter
• onion
• carrot
• garlic
• bay leaf
• parsley
• thyme
• mushroom
• onion

Instructions

1. 1 In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
2. 2 Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
3. 3 Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
4. 4 Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.

By Teri Smith

Ingredients

• ✓ red wine
• olive oil
• all-purpose flour
• salt
• black pepper
• milk
• chicken breast
• baby carrot
• button mushroom
• onion
• chicken broth
• italian seasoning
• rosemary
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Mix flour, 1/2 teaspoon salt, 1/2 teaspoon pepper together in a shallow bowl. Pour milk into a separate bowl. Dip chicken in milk, allowing excess milk to drip back into bowl. Dredge chicken through flour mixture until evenly coated.
2. 2 Cook 1/2 of the chicken in the hot oil until browned, 2 to 3 minutes per side. Remove chicken from pot and brown remaining chicken. Return all the chicken to the pot.
3. 3 Mix carrots, mushrooms, and onion into chicken, stirring gently to distribute vegetables among the chicken. Pour wine over chicken and vegetables, stirring with a wooden spoon to scrape up any browned bits from bottom of pot. Add enough chicken broth to nearly cover the chicken and vegetables.
4. 4 Stir Italian seasoning, rosemary, salt, and pepper into broth mixture; bring to a boil. Cover pot, reduce heat to low, and simmer, stirring occasionally, until chicken is cooked through, about 1 hour. Remove lid and turn heat up to medium-high; boil, stirring occasionally, until sauce is reduced and thickened, about 15 minutes.

By Casey Rawson

Ingredients

• ✓ red wine
• ✓ red wine
• parsley
• canola oil
• bread
• potato starch
• black pepper
• salt
• thyme
• bay leaf
• garlic
• onion
• mushroom
• white sugar
• olive oil
• water
• onion
• chicken

Instructions

1. 1 Cut wings from the chicken, cutting at the joints into 3 pieces. Cut the remaining chicken into 4 pieces, 2 breasts and 2 legs. Remove skin and bones from the breasts. Set breasts aside with the 4 meatier wing pieces.
2. 2 Pull of skin from the chicken legs and remove tips from the drumsticks. Cut down each side of the thigh bone and slide your knife under the bone to separate meat from it. Holding the thigh bone, cut all around the joint at the knee and pull out the bones. Add the legs to the breasts and wings.
3. 3 Combine pearl onions, water, 1 tablespoon olive oil, and sugar in a large saucepan; bring to a boil and cook until water is evaporated and onions begin to fry, 2 to 4 minutes. Continue cooking and stirring, shaking the pan occasionally, until onions are lightly browned and glazed on all sides, 5 to 7 minutes. Add mushrooms; cook and stir for 1 minute. Remove from heat and cover.
4. 4 Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat; add chicken wings and cook, stirring frequently, until lightly browned on all sides, 2 to 3 minutes. Add the legs; cook and stir until browned, 2 to 3 minutes per side. Add breasts; cook and stir until browned, 2 minutes per side. Transfer chicken pieces to a plate.
5. 5 Preheat oven to 400 degrees F (200 degrees C).
6. 6 Place onion in the same skillet used for the chicken; cook and stir for 1 minute. Add garlic; cook until fragrant, about 10 seconds. Add 1 1/2 cups red wine, bay leaves, thyme, salt, and pepper; bring to a boil. Return legs and wings to the skillet; cover and simmer gently for 5 minutes. Add chicken breasts and simmer gently until chicken is no longer pink in the center, about 6 minutes.
7. 7 Stir 2 tablespoons red wine and potato starch together in a bowl until dissolved; stir into chicken mixture until sauce is thickened, 2 to 3 minutes. Add pearl onions and mushrooms with their juices; keep warm.
8. 8 Cut each slice of bread diagonally in half to form 2 triangles. Trim each triangle into a heart shape. Spread canola oil onto a baking sheet and press bread hearts into the oil so they are moistened on both sides.
9. 9 Bake in the preheated oven until croutons are browned, 8 to 10 minutes.
10. 10 Dip the tip of each crouton into the sauce; press into parsley until coated.
11. 11 Cut chicken breasts and legs in half. Serve 1 breast piece, 1 drumstick or thigh, and 1 wing per person with 2 croutons and spoonfuls of sauce and vegetables. Sprinkle remaining parsley over chicken.

By Jacques Pepin

Ingredients

• ✓ red wine
• paprika
• asiago cheese
• gruyere cheese
• bread
• black pepper
• salt
• balsamic vinegar
• bay leaf
• thyme
• parsley
• worcestershire sauce
• beef broth
• chicken broth
• salt
• sweet onion
• red onion
• butter

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Stir in red onions, sweet onions, and salt. Cook, stirring frequently, until onions are caramelized and almost syrupy, about 35 minutes.
2. 2 Stir in chicken broth, beef broth, red wine, and Worcestershire sauce. Bundle parsley, thyme, and bay leaf with kitchen twine; add to the pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard herb bundle. Reduce heat to low; stir in vinegar and season with salt and pepper. Cover soup and keep warm over low heat while you prepare the toast.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet and broil, turning once, until well toasted on both sides, about 3 minutes. Remove from heat; do not turn off the broiler.
4. 4 Arrange 4 large oven-safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice of toasted bread, 2 slices Gruyère cheese, and 1/4 of the Asiago cheese. Sprinkle a little bit of paprika over the top of each one.
5. 5 Cook under the hot broiler until bubbly and golden brown, about 5 minutes. Cheese will cascade over the sides of the crock and form a beautifully melted crusty seal as it melts.
6. 6 Serve hot and enjoy!

By Jersey Tomato

Ingredients

• ✓ red wine
• cayenne pepper
• bay leaf
• thyme
• tamari
• vegetable broth
• all-purpose flour
• tomato paste
• garlic
• leek
• carrot
• black pepper
• salt
• olive oil
• onion
• oyster mushroom
• shiitake mushroom
• cremini mushroom
• button mushroom

Instructions

1. 1 Combine mushrooms and onions in a large bowl; toss gently to mix.
2. 2 Heat 2 tablespoons oil in a very large pot over medium-high heat. Add mushroom-onion mixture, in batches, to cover bottom of pot in a single layer; cook, without stirring too much, until begins to brown and caramelize on one side, 3 to 5 minutes. Stir and cook until other side is browned, 3 to 5 minutes. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons oil to the pot; repeat with another batch mushroom-onion mixture. Repeat until all mushroom-onion mixture is cooked.
3. 3 Season mushroom-onion mixture with salt and black pepper; set aside.
4. 4 Reduce heat to medium-low; add 1 tablespoon oil to the same pot. Add carrots and leek; cook until leek turns light golden and starts to soften, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in tomato paste; cook 1 minute. Add flour; cook and stir 1 minute more.
5. 5 Stir in wine, vegetable broth, tamari, thyme, bay leaves, and cayenne pepper while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Carefully add mushroom-onion mixture; bring to a simmer.
6. 6 Reduce heat to low; simmer, partly covered, until carrots and onions are tender and sauce has thickened, 30 to 40 minutes.

By Scott Horten

Ingredients

• ✓ red wine
• swiss cheese
• bread
• pepper
• salt
• cajun seasoning
• parsley
• paprika
• garlic
• vegetable broth
• beef broth
• celeriac
• sweet onion
• butter
• olive oil
• butter
• salt
• olive oil
• garlic

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Slice the top off the whole head of garlic, sprinkle with 1 teaspoon olive oil, and season with salt. Wrap loosely in foil, and bake 45 minutes, or until the cloves are very soft. Squeeze the cloves into a small bowl, and mix with the 1/2 cup softened butter.
2. 2 Heat 2 tablespoons olive oil in a large pot over medium heat. Melt 2 tablespoons butter in the pot, and blend with the oil. Stir in the onions and celery root, and saute until the onions are lightly browned. Reduce heat to medium low, and mix in the beef broth, wine, and vegetable broth. Mix in the chopped garlic, and season with paprika, parsley, Cajun seasoning, salt, and pepper. Simmer, stirring occasionally, for 1 hour.
3. 3 Preheat the oven broiler.
4. 4 Spread the toasted bread slices with the garlic butter. Ladle the soup into oven safe bowls, and place the bowls on a baking sheet. Reserving remaining bread, place one slice of toasted bread on top of the soup in each bowl, and sprinkle with Swiss cheese.
5. 5 Broil soup 5 minutes in the preheated oven, until the Swiss cheese is melted. Cool for about 2 minutes before serving warm with remaining garlic bread.

By Cassandra

Ingredients

• ✓ red wine
• cola-flavored carbonated beverage

Instructions

1. 1 Combine cola and red wine in the 2 liter bottle from the cola or in a 1 gallon serving jar with a lid. Put the lid on and gently rock the container to mix. Let rest for a few minutes before serving in tall glasses over ice.

By EKRUDERT