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Tender chunks of chicken are cooked in a rich Swanson® Chicken Broth-based sauce with wild mushrooms, herbs, and cream.
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"If you have some potatoes, green beans, and cauliflower, you have a heck of a dish," says José Andrés.
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This recipe is by Nancy Harmon Jenkins and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A recipe in Anne Willan's 2001 Cooking with Wine inspired this fluffy, not-too-sweet cake, which uses just enough wine in the batter to give it a slight boozy flavor.
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This grown-up punch is perfect for a winter cocktail party.
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Raspberries, strawberries, honeydew, and watermelon soak in white wine for this refreshing summer beverage.
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Get Mulled Red Wine Recipe from Food Network
Ingredients: cinnamon, allspice, nutmeg, sugar, orange
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Combine mushrooms, leeks, dry sherry, and pasta for this simple and sumptuous soup. A lovely beginning or finish for any meal, and ready to serve in less than 20 minutes.
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Get Roasted Stuffed Pork Loin with Sweet Potato Puree, Radicchio, and a Molasses Gastrique Recipe from Food Network
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Leftover cooked turkey never had it so good as when combined with angel hair pasta and mushrooms in a delicate cream sauce flavored with sherry and baked in a casserole.
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Get Whole-Wheat Pasta with Broccolini and Feta Recipe from Food Network