Type what you have

Ingredients

• ✓ white wine
• turkey drippings
• rosemary
• black pepper
• cornstarch
• salt

Instructions

1. 1 Strain turkey drippings through a fine mesh sieve into a large saucepan. Set aside 1 cup of drippings in a bowl. Stir white wine, rosemary, and black pepper into drippings in the saucepan and bring to a simmer over medium-low heat. Simmer for about 20 minutes to cook off the alcohol and blend the flavors.
2. 2 Whisk cornstarch into drippings in the bowl and whisk the cornstarch mixture into hot gravy. Allow gravy to simmer until thickened, about 3 minutes. Stir in salt to taste; strain out any large pieces of rosemary before serving.

By SarahGColey

Ingredients

• ✓ white wine
• lemon juice
• heavy cream
• shallot
• butter
• cayenne pepper
• salt

Instructions

1. 1 Gather ingredients.
2. 2 Place wine, lemon juice, cream, and shallots in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium and let simmer until liquid is reduced by about 75%, 4 to 5 minutes.
3. 3 Reduce heat to the lowest setting and whisk in 2 cubes butter. Keep butter moving until it completely melts. Add a few more cubes, whisking continuously so butter emulsifies into wine-lemon juice mixture.
4. 4 Continue to add remaining butter, a few cubes at a time, until sauce has a thick, luxurious texture, 4 to 6 minutes.
5. 5 Remove the saucepan from heat. Season with cayenne pepper and salt.

By John Mitzewich

Ingredients

• ✓ white wine
• shallot
• white wine vinegar
• heavy cream
• butter
• salt
• black pepper
• saffron

Instructions

1. 1 Combine wine, shallots, and vinegar in a small, heavy-bottomed saucepan over medium heat. Cook until liquid has evaporated, about 5 minutes. Whisk in heavy cream, reduce the heat to low, and simmer until mixture has reduced by half, about 10 minutes. Remove from the heat.
2. 2 Whisk in butter, 1 tablespoon at a time, until smooth. Season with salt and pepper, then stir in saffron.
3. 3 Serve immediately or keep warm over a double boiler until ready to serve.

By Divinity Turley

Ingredients

• ✓ white wine
• olive oil
• shallot
• half-and-half
• tarragon
• dijon mustard
• salt
• black pepper

Instructions

1. 1 Heat oil in a small saucepan over medium heat. Add shallots and cook until softened, about 2 minutes.
2. 2 Stir in white wine, scraping up any brown bits on the bottom of the pan. Allow wine to evaporate, then slowly add half and half, tarragon, and Dijon mustard while stirring. Lower the heat and cook, stirring constantly, until sauce reaches desired consistency, about 2 minutes. Season with salt and freshly ground black pepper.
3. 3 Spoon sauce over salmon and serve.

By lutzflcat

Ingredients

• ✓ white wine
• butter
• shallot
• heavy cream
• chicken broth
• lemon juice
• rosemary
• salt

Instructions

1. 1 Melt butter in a small saucepan over medium heat. Stir in shallot; cook until shallot has softened and turned translucent, about 3 minutes.
2. 2 Pour in wine, cream, chicken broth, and lemon juice. Simmer until the liquid has reduced by half, about 10 minutes. Stir in rosemary and season to taste with salt.

By Lindsay

Ingredients

• ✓ white wine
• butter
• shallot
• garlic
• white pepper
• heavy cream
• lemon
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a medium saucepan over low heat. Cook and stir shallots in butter until translucent and tender, 2 to 3 minutes. Stir in garlic; cook until tender and aromatic, about 1 minute.
3. 3 Stir in 1 cup white wine, increase heat to high, and bring to a boil. Add remaining 1/2 cup wine; boil for 10 minutes, then reduce heat to medium-low. Season with white pepper.
4. 4 When sauce is no longer boiling, slowly stir in cream, lemon juice, and salt. Simmer until thickened, 3 to 5 minutes.

By Claire

Ingredients

• ✓ white wine
• olive oil
• tomato
• onion
• green bell pepper
• garlic
• salt
• pepper

Instructions

1. 1 In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.
2. 2 Mix ingredients well; cover and simmer for 30 minutes. Serve.

By KARMELE

Ingredients

• ✓ white wine
• water
• kosher salt
• sugar
• turkey
• butter
• black pepper
• butter

Instructions

1. 1 Stir cool water, salt, and sugar together in a large, clean stockpot until salt and sugar are completely dissolved. Submerge turkey in brine; cover and refrigerate for 8 to 14 hours.
2. 2 Remove turkey from brine; rinse inside and out under cool running water for several minutes to remove all traces of salt. Pat dry with paper towels. Discard brine.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Place turkey on a rack in a roasting pan.
4. 4 Mix softened butter and pepper together in a small bowl; rub mixture under turkey skin. Brush melted butter onto turkey skin and pour wine into the pan.
5. 5 Roast in the preheated oven for 25 minutes. Baste turkey and rotate the pan. Continue roasting until skin turns golden brown, about 25 minutes; baste again and rotate the pan.
6. 6 Reduce the oven temperature to 325 degrees F (165 degrees C) and continue roasting, basting, and rotating the pan once more about halfway through the cooking time, until no longer pink at the bone and the juices run clear, 1 hour 45 minutes to 2 hours 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
7. 7 Remove from the oven and let stand for 20 minutes before carving.

By Morton

Ingredients

• ✓ white wine
• butter
• shallot
• garlic
• tarragon
• salt
• white pepper
• lemon
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a small saucepan over medium-low heat. Add shallots and garlic; cook and stir until shallots are translucent, about 3 minutes. Season with tarragon, salt, and white pepper.
3. 3 Increase heat to medium; stir in white wine and lemon juice. Bring to a simmer, then whisk for 1 minute.
4. 4 Remove from heat and sprinkle in parsley. Pour over your favorite white fish before serving.

By Nicole0615

Ingredients

• ✓ white wine
• water
• white wine vinegar
• onion
• garlic
• mustard seed
• mustard
• garlic powder
• salt
• canning jar
• lid
• ring

Instructions

1. 1 Gather all ingredients.
2. 2 Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes.
3. 3 Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onion and garlic.
4. 4 Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap and let sit at room temperature until mixture thickens, 24 to 48 hours.
5. 5 Purée mustard mixture to desired consistency using a stick blender.
6. 6 Transfer mustard mixture to a saucepan and add enough water to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
7. 7 Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
8. 8 Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings. Refrigerate mustard until flavors blend, at least 1 week.
9. 9 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ white wine
• butter
• shallot
• garlic
• button mushroom
• rosemary
• heavy cream
• sea salt
• black pepper
• parmesan cheese

Instructions

1. 1 Melt butter in a heavy-bottomed pan over medium heat until foamy, 3 to 4 minutes. Add shallots and garlic; cook and stir for 3 minutes. Stir in mushrooms and rosemary until coated; cook for 1 minute.
2. 2 Pour 4 tablespoons wine into mushroom mixture; cook and stir until mushrooms are golden brown, 3 to 5 minutes. Increase the heat to medium-high; add cream and remaining 2 tablespoons white wine. Cook and stir until gravy is creamy and thick, about 5 minutes. Season with salt and pepper, then sprinkle with Parmesan cheese.

By Amber D Marcu

Ingredients

• ✓ white wine
• ground beef
• bacon
• onion
• celery
• carrot
• beef broth
• red wine
• crushed tomato
• milk
• pasta

Instructions

1. 1 Brown beef, bacon, onion, celery and carrots in a large saucepan over medium-high heat until browned and crisp, about 10 minutes.
2. 2 Add broth; simmer until evaporated, scraping browned bits from bottom of pan.
3. 3 Stir in tomatoes and milk. Simmer over medium-low heat until sauce is thickened, about 15 minutes. Serve over pasta.

By Contadina

Ingredients

• ✓ white wine
• butter
• olive oil
• mushroom
• garlic
• salt
• black pepper
• heavy cream
• chicken broth
• parmesan cheese
• thyme

Instructions

1. 1 Heat butter and oil in a skillet over medium heat until butter is melted; add mushrooms and cook until golden brown, 4 to 5 minutes. Stir in garlic, salt, and pepper; cook until garlic is fragrant, about 1 minute. Pour white wine into the pan and simmer until wine is mostly evaporated, scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute.
2. 2 Stir in cream, chicken broth, and cheese; reduce heat to medium-low, and cook, stirring occasionally, until cheese has melted and sauce has thickened but doesn't boil, about 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

By Michele

Ingredients

• ✓ white wine
• tomato
• tomato paste
• parsley
• garlic
• oregano
• salt
• black pepper
• olive oil
• onion

Instructions

1. 1 Place tomatoes, tomato paste, parsley, garlic, oregano, salt, and pepper in a food processor; blend until smooth.
2. 2 Heat oil in a large skillet over medium heat. Add onion and cook until slightly softened, about 2 minutes.
3. 3 Stir in blended tomato sauce and white wine.
4. 4 Simmer, stirring occasionally, until sauce has thickened, about 30 minutes.

By Jackie M

Ingredients

• ✓ white wine
• peanut oil
• vegetable oil
• onion
• garlic
• mushroom
• water
• chicken bouillon
• basil
• salt
• pepper
• cornstarch

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in mushrooms, 1/2 cup water, wine, bouillon cube, basil, salt, and pepper; bring to a boil.
2. 2 Reduce the heat and simmer, uncovered and stirring occasionally, for 10 minutes. Mix remaining 1/4 cup water and cornstarch together in a small bowl; stir into mushroom mixture and cook until thickened, about 5 minutes.

By LINDAAL

Ingredients

• ✓ white wine
• butter
• red onion
• garlic
• thyme
• salt
• black pepper
• chicken broth
• milk
• chicken bouillon
• water
• all-purpose flour

Instructions

1. 1 Melt butter in a saucepan over medium-high heat; add red onion. Sauté until translucent, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Season with thyme, salt, and black pepper.
2. 2 Pour wine into the saucepan; simmer until wine has reduced, about 3 minutes. Pour in chicken broth, milk, and bouillon; stir. Reduce heat to low, cover the saucepan, and simmer until flavors meld, about 1 hour.
3. 3 Combine water and flour in a bowl until thoroughly blended. Slowly stir flour mixture into gravy while continuously stirring. Simmer until thickened, 15 to 30 minutes more.

By Alycia Sanders

Ingredients

• ✓ white wine
• olive oil
• onion
• garlic
• allspice
• clove
• cayenne pepper
• tomato juice
• tomato paste
• sugar
• oregano
• salt
• pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Saute onions and garlic until lightly browned. Season with allspice, cloves and cayenne. Stir in wine, and cook until liquid is reduced. Add tomato juice, tomato paste and sugar. Season with oregano, salt and pepper; bring to a boil. Reduce heat, and simmer 90 minutes, or until thickened.

By Cass

Ingredients

• ✓ white wine
• turkey wing
• onion
• celery
• carrot
• garlic
• chicken broth
• water
• thyme
• butter
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place turkey wings, onions, celery, carrots, and garlic into a roasting pan, and roast until turkey wings turn a deep golden brown color, about 1 hour and 15 minutes. Transfer cooked wings and vegetables to a large pot. Place the roasting pan over two stove burners on medium-high heat, then pour white wine into the roasting pan. Scrape off and dissolve any browned flavor bits from the bottom of the pan into the white wine; heat and scrape the roasting pan until the drippings and wine have reduced to about 1/2 cup. Pour the wine mixture into the saucepan with the turkey wings.
3. 3 Pour chicken broth and water into the pot, and season with thyme. Push turkey wings down into the liquid; bring the mixture to a boil, reduce heat to low, and simmer for 45 minutes. Skim off any foam that collects on top. Pour the broth mixture through a colander into a large bowl; pick meat from the wings, if desired, to add to gravy, or discard the spent wings and vegetables. Allow the gravy base to stand for several minutes for the fat to collect into a layer on top, and skim as much fat as possible. Transfer the skimmed fat into a saucepan. There should be at least 1/2 cup of turkey fat; add butter to make this amount if necessary.
4. 4 Whisk flour into turkey fat over medium heat until the flour mixture becomes smooth and golden brown. Gradually whisk in the broth until the gravy comes to a boil and thickens. Season to taste with salt and pepper. Allow the gravy to cool, then refrigerate or freeze. Reheat almost to boiling to serve.

By johnjacoby

Ingredients

• ✓ white wine
• vegetable oil
• onion
• green pepper
• ground beef
• bacon
• mushroom
• tomato sauce
• tomato paste
• garlic powder
• oregano
• sugar
• salt
• pepper

Instructions

1. 1 In a skillet over medium heat, cook onion and bell pepper in oil until transparent. Add beef to onions and peppers; cook until brown. Set aside.
2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve drippings and crumble bacon. Combine drippings and crumbled bacon with the beef mixture.
3. 3 Add mushrooms, tomato sauce, tomato paste, garlic powder and oregano. Pour in wine while stirring. Stir in sugar, then salt and pepper. Cook until hot.

By LANGSTON28

Ingredients

• ✓ white wine
• turkey neck
• giblet
• chicken broth
• onion
• carrot
• celery leaf
• garlic
• bay leaf
• turkey drippings
• all-purpose flour
• butter
• salt
• black pepper

Instructions

1. 1 Cut turkey neck in half. Set liver aside.
2. 2 Combine neck, giblets, broth, onions, carrots, wine, celery, garlic, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add liver and simmer for 30 minutes more.
3. 3 Mix flour and butter together to form a thick paste.
4. 4 Remove and discard neck and giblets. Strain broth, pressing vegetables to extract liquid. Discard vegetables. Add turkey drippings. Add flour mixture gradually and stir until smooth. Bring to a boil and cook until desired thickness is reached, 7 to 10 minutes. Season with salt and pepper.

By Tikeren

Ingredients

• ✓ white wine
• tarragon leaves
• shallot
• black peppercorn
• white wine vinegar
• water
• tarragon
• caper
• butter
• egg yolk
• tarragon vinegar
• butter
• caper-tarragon compound butter
• salt
• cayenne pepper
• black pepper

Instructions

1. 1 Place 1 cup of tarragon, shallots, and peppercorns in a saucepan. Pour in white wine vinegar, white wine, and water. Place over medium-high heat and bring to a simmer; stir. Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes. Remove from heat. Strain into a bowl through a fine-mesh strainer, pressing tarragon mixture to extract as much liquid as possible.
2. 2 To make the compound butter: Place 1/4 cup chopped tarragon and capers in a mortar. Mash with a pestle for about 1 minute. Add 1 tablespoon of cold butter. Mash and pound with a pestle until ingredients are thoroughly combined in a solid mass. Transfer to a piece of plastic wrap; wrap and chill.
3. 3 To make the Béarnaise sauce: Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together. Add cold butter cubes. Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel. After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes. When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks. Continue whisking. Remove from heat. Season with salt, cayenne pepper, and black pepper.

By John Mitzewich

Ingredients

• ✓ white wine
• black pepper
• salt
• thyme
• basil
• oregano
• saffron
• paprika
• red pepper flake
• orange
• clam juice
• bay leaf
• chicken bouillon granules
• water
• tomato
• garlic
• carrot
• green bell pepper
• onion
• celery
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Stir in celery, onion, bell pepper, carrot, and garlic; cook and stir until vegetables are tender, about 10 minutes.
2. 2 Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
3. 3 Stir in clam juice and white wine. Season with orange zest, red pepper flakes, smoked paprika, saffron, oregano, basil, and thyme.
4. 4 Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.

By NancySacTown

Ingredients

• ✓ white wine
• olive oil
• onion
• garlic
• plum tomato
• stuffed green olive
• caper
• red pepper flakes
• sea bass fillet
• butter
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium heat. Sauté onions until soft. Stir in garlic and sauté about 1 minute. Add tomatoes and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
2. 2 Place sea bass into the sauce. Cover and gently simmer until fish flakes easily with a fork, 10 to 12 minutes. Transfer fish to a serving plate and keep warm.
3. 3 Increase the heat and add butter to the sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.

By Kiki Hahn

Ingredients

• ✓ white wine
• onion
• garlic
• green pepper
• potato
• tomato sauce
• cumin
• sage
• salt
• pepper
• chicken leg quarter

Instructions

1. 1 Combine onion, garlic, bell pepper, and potatoes in a medium bowl. Stir in tomato sauce and wine; season with cumin, sage leaf, salt, and pepper.
2. 2 Place chicken legs in the slow cooker. Pour onion mixture over chicken.
3. 3 Cover and cook on Low until juices run clear, 6 to 8 hours.

By JECHLL

Ingredients

• ✓ white wine
• ground beef
• onion
• garlic
• tomato sauce
• olive
• salt
• black pepper
• potato
• egg
• bread crumb
• vegetable oil

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef with onions and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Turn heat down to medium-low. Add tomato sauce and wine and let simmer. Stir in olives. Season with salt and pepper; adjust the seasonings per taste.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash potatoes, then set aside to cool.
3. 3 Separate the egg yolks from the whites into two bowls. Mix the egg yolks into the cooled mashed potato mixture. Whisk the egg whites for 1 minute.
4. 4 Take 1/4 cup of the mashed potatoes and form into a ball. Make a dent in the ball, to give it more of a bowl shape. Fill the indentation with 1 tablespoon of the meat mixture, and then reseal it.
5. 5 Reshape the potato as a ball again. Dip the ball in the egg whites, then roll the ball around in bread crumbs until coated. Repeat with remaining potato and meat mixture. For a better coating, or for a crunchier texture, you may dip the ball into the egg whites again and coat it with another layer of bread crumbs. Refrigerate the potato balls for at least 4 hours before frying.
6. 6 Pour enough oil into a skillet or frying pan to cover half of the potato balls. Heat oil to 350 degrees F (175 degrees C).
7. 7 Working in batches, place several balls into the frying pan and cook on each side until golden brown, 2 to 3 minutes, taking care not to overcook. Drain the stuffed potatoes in a single layer on paper towels.

By supermom4

Ingredients

• ✓ white wine
• green pepper
• white onion
• garlic
• cumin
• salt
• olive oil
• olive oil
• achiote powder
• tomato sauce
• beef stew meat
• potato
• water
• beef bouillon

Instructions

1. 1 Combine bell pepper, onion, garlic, 1/4 teaspoon cumin, and salt in a blender. Pulse while pouring 1/8 cup olive oil through the top of the blender. Blend until smooth; set aside.
2. 2 Heat 1 tablespoon olive oil in a pressure cooker on medium heat. Sauté pepper and onion mixture for 1 minute, then stir in achiote powder and remaining 1 teaspoon cumin. Cook for 1 minute, then stir in tomato sauce.
3. 3 Return to a simmer, then add beef; let simmer for 5 minutes. Stir in potatoes. Pour in water and wine. Drop in bouillon cubes. Bring to a boil and cook for 1 minute. Add water, if necessary, to cover.
4. 4 Cover with the lid of the pressure cooker. Following manufacturer's directions to cook under 15-pound pressure for 30 to 45 minutes.

By Heather

Ingredients

• ✓ white wine
• chicken breast
• salt
• black pepper
• paprika
• vegetable oil
• green bell pepper
• onion
• garlic
• long-grain white rice
• chicken broth
• tomato
• saffron
• parsley

Instructions

1. 1 Season chicken with a 1/4 teaspoon of salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika.
2. 2 Heat oil in a large skillet over medium heat. Add seasoned chicken; cook and stir until no longer pink in the center and golden brown on all sides, about 10 minutes. Transfer chicken onto a plate; set aside.
3. 3 Add green pepper, onions, and garlic to the same skillet; cook and stir for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, tomatoes, white wine, and saffron. Stir in remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon paprika; bring to a boil, cover, and simmer for 20 minutes.
4. 4 Add chicken and stir until heated through. Stir in parsley and serve.

By Carol Alter

Ingredients

• ✓ white wine
• olive oil
• chicken breast
• carrot
• onion
• red onion
• bay leaf
• garlic
• black pepper
• salt
• red wine vinegar
• water
• achiote powder
• cayenne pepper

Instructions

1. 1 Heat oil over medium-high heat in a Dutch oven. Add chicken to the hot oil and brown on 1 side, about 5 minutes. Flip chicken; add carrots, white onion, red onion, bay leaves, garlic, black pepper, and salt. Mix until vegetables have softened and chicken has browned, about 8 minutes.
2. 2 Pour red wine vinegar, white wine, and water into the Dutch oven. Sprinkle with achiote powder and cayenne; stir well. Reduce heat to medium. Cover and simmer until chicken is no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes.

By Buckwheat Queen

Ingredients

• ✓ white wine
• onion
• chicken breast
• black bean
• tomato
• chicken broth
• sour orange juice
• garlic
• cumin
• oregano
• kosher salt
• black pepper
• thyme
• water
• medium-grain white rice

Instructions

1. 1 Place 1/2 of the chopped onion in the bottom of a slow cooker. Place chicken breasts on top and cover with remaining onion. Add black beans and diced tomatoes.
2. 2 Whisk together broth, orange juice, wine, garlic, cumin, oregano, salt, pepper, and thyme; pour into the slow cooker.
3. 3 Cover and cook until chicken is falling apart and no longer pink in the center, on Low for 6 to 8 hours or High for 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
5. 5 Shred chicken and return meat to the pot for 5 to 10 minutes to allow it to soak up the juices. Serve over cooked rice.

By Nicole Buchanan

Ingredients

• ✓ white wine
• chicken breast
• onion
• tomato
• carrot
• garlic
• olive oil
• onion
• green bell pepper
• red bell pepper
• garlic
• tomato puree
• cumin
• salt
• pepper

Instructions

1. 1 Place chicken, onion, tomato, carrot, and 2 cloves garlic into a large pot. Add water to cover, then bring to a boil. Skim and discard the foam that floats to the surface. Reduce heat to medium-low; simmer uncovered until chicken is tender, 30 to 40 minutes.
2. 2 Place chicken into a bowl and shred it into strips as thick as a pencil; set aside. Strain and reserve cooking liquid; discard vegetables.
3. 3 Heat olive oil in a large skillet over medium heat. Add onion, bell peppers, and minced garlic. Cook and stir until vegetables have softened, 3 to 4 minutes. Stir in tomato purée, white wine, chicken, and enough of the reserved broth to create a thick sauce. Season with cumin, salt, and pepper. Simmer until sauce is slightly reduced and coats chicken, about 5 minutes.

By crcowley