Chicken in wine

Yassa chicken Senegalese style is a simple and delicious dish made from ingredients available year-round. It is considered traditional for the Casamance region and is also served throughout West Africa. Preparing yassa is not difficult at all; for this, the chicken, cut into large pieces, needs to be marinated in a lemon-mustard marinade with onions, garlic, and spices. Then it is baked or cooked in a frying pan. By the way, in traditional Senegalese cuisine, this marinade is also used for fish and lamb. At home, yassa is served with a side of white rice.

Yassa chicken Senegalese style

Chicken fried in a pan, with the addition of water.

Fried chicken with onions in a pan

If you are planning to have a romantic dinner, this dessert will be perfect for it. Cook the pears in advance, and before dinner, you will only need to whip the cream.

Pears in wine

How to dye eggs with wine? It's simple and quite quick if you don't consider the exposure time. But you can really overlook that because your activity ends with boiling the eggs in wine. The result exceeds all expectations! You will get those "shimmering" eggs, images of which have simply "taken over" social networks in recent years. Moreover, you don't need to buy very expensive wine for dyeing: the most budget-friendly option will do, even the kind sold in cardboard packaging. The main thing is to strictly follow the recipe and not rush! If you do everything correctly, you will be very satisfied.

How to dye eggs with wine

Interestingly, beef bourguignon in red wine has never officially been considered a specialty of Burgundy cuisine. No one knows exactly when the recipe for this world-famous dish first appeared, but it was first mentioned in 1878 in the "Sentimental Guide for Foreigners in Paris." So where did the term "bourguignon" in the name come from? The answer is simple: Burgundy has long been renowned for both cattle breeding and winemaking. Therefore, the combination of beef and red wine was automatically associated with this region of France, despite the dish being more popular in Paris. Over many decades, the recipe for beef bourguignon has developed numerous variations. Traditionally, the dish is not made from prime cuts of beef but from tougher parts of the carcass that require long braising—about 3 hours. However, few people today have the patience for such a process, but good meat is readily available. For those who want a tasty, quick, yet still "bourguignon" dish, we offer a recipe based on beef tenderloin. This will save time threefold, and the taste will be delightful.