Ingredients:

• 20 small shallots
• 2 1/2-3 pounds (1.14-1.4 kg) boneless and skinless chicken,cut into pieces
• 2 tablespoons unsalted butter
• 2 tablespoons sunflower oil
• 3 tablespoons all-purpose flour
• 1 cup (250 ml) dry white wine
• 2 1/2 cups (625 ml) boiling chicken stock
• 1 bouquet garni
• 1 teaspoon freshly squeezed lemon juice
• 3 cups,button mushrooms,stalks trimmed
• 1/3 cup (80 ml) heavy cream
• 3 tablespoons chopped fresh parsley
• salt and freshly ground black pepper,to taste

Cooking Method:

1. Place shallots in a bowl.Cover with boiling water and leave to soak.
2. Rinse chicken pieces under running cold water and pat dry with paper towel.
3. In a large frying pan,melt 1 tablespoon butter with sunflower oil.
4. Add chicken pieces and cook,turning occasionally,until lightly browned.
5. Using a slotted spoon,transfer cooked chicken pieces to slow cooker,leaving the juice behind.
6. Stir all-purpose flour into the pan juices,then blend in dry white wine.
7. Stir in chicken stock and add bouquet garni and lemon juice.
8. Bring mixture to the boil over high heat,stirring,until thickened.
9. Season with salt and black pepper and pout boiled mixture over chicken in slow cooker.
10. Drain soaked shallots.
11. Clean frying pan,add remaining 1 tablespoon butter and heat until melted.
12. Add mushrooms and shallots and cook,stirring,for 5 minutes,until lightly browned.Place over chicken in slow cooker.
13. Cover slow cooker and cook on high-heat setting for 3-4 hours,or until chicken is tender.
14. Using the slotted spoon,remove chicken and vegetables from slow cooker and transfer to warmed serving dish.
15. Add heavy cream and 2 tablespoons chopped parsley to creamy sauce and whisk well to combine.Season with salt and black pepper,if necessary.Pour sauce over chicken and vegetables.
16. Sprinkle chicken fricassee with remaining parsley.Serve immediately.
17. More slow cooker recipes>>>>>

Ingredients:

• 1 tablespoon unsalted butter
• 1 shallot,very finely chopped
• 1 stick celery,very finely chopped
• finely grated rind of 1/2 orange
• 1/2 cup (125 g) stoned prunes,chopped
• 1/2 cup (30 g) white breadcrumbs
• 2 tablespoons chopped fresh parsley
• grated nutmeg
• 8 oz (240 g) pork fillets,trimmed
• 6 slices prosciutto
• 1 tablespoon olive oil
• 2/3 cup (160 ml) dry white wine
• salt and freshly ground black pepper

Cooking Method:

1. In a frying pan,melt butter.Add chopped shallot and celery and fry,stirring,until soft.
2. Transfer cooked vegetables to a bowl and stir in orange rind,prunes,breadcrumbs,parsley and nutmeg.
3. Season with salt and black pepper,set aside and allow to cool.
4. Slice down the length of each pork fillet,cutting 3/4 of the way through.
5. Open out each pork fillet and lay it out on a board.
6. Cover sliced pork with plastic wrap,then gently bash with rolling pin until meat is about 1/4 -inch (5 mm) thick.
7. Arrange 3 slices of prosciutto on a board and top with one pork fillet.Repeat with remaining prosciutto and pork fillet.
8. Divide prune stuffing between pork fillets,then fold over to enclose the filling.
9. Wrap prosciutto around prune-stuffed pork fillet and secure with wooden toothpicks.
10. In a frying pan,heat olive oil.Add stuffed pork fillets and quickly brown all over.
11. Transfer browned prune-stuffed pork fillets to slow cooker.
12. Pour dry white wine into frying pan and bring to a boil.Pour boiled wine over pork fillets in slow cooker.
13. Cover slow cooker and cook on high-heat setting for 1 hour.Switch slow cooker to low and cook for a further 2-3 hours or until pork fillets are tender.
14. Remove cooked pork from slow cooker and transfer onto cutting board.
15. Remove toothpicks from cooked meat.Cut pork into slices.
16. Arrange on serving platter.Spoon over cooking liquid and serve.More slow cooker recipes>>>>>

Ingredients:

• 4 pork chops, 1 3/4-inches(4 cm) thick
• 2 tablespoons vegetable oil
• 1 small yellow onion,peeled and sliced
• 6-8 oz (180-240 g_ fresh mushrooms,sliced
• 2 cans (10 1/2 oz (315 ml) each)) condensed cream of mushroom soup
• 1 can (10 12/ oz (315 ml)) condensed cream of celery soup
• 1/2 cup (125 ml) dry white wine
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon freshly ground black pepper
• salt

Ingredients:

• 6 tablespoons unsalted butter,divided
• 2 tablespoons extra virgin olive oil
• 12 large sea scallops,patted dry
• 1 cup (250 ml) dry white wine
• 2 tablespoons heavy cream
• pinch of saffron threads
• salt and freshly ground black pepper

Cooking Method:

1. In a large nonstick skillet,melt 2 tablespoons unsalted butter and olive oil.
2. Add sea scallops,sprinkle with salt and black pepper,and sear well on both sides,turning once.
3. Remove seared scallops from the skillet and set aside,kipping warm.
4. Add dry white wine to hot pan and de-glaze pan.
5. Reduce heat to low and allow to wine to reduce by half.
6. Stir in heavy cream and remaining butter.Once butter is combined,add saffron threads.
7. Stir well.
8. Return seared scallops to the skillet.Turn well to coat.
9. Remove from the skillet and serve immediately.More scallop recipes>>>>

Ingredients:

• 1 cup (250 ml) olive oil
• 2 cloves garlic,peeled and crushed
• 1 pound (480 g) eggplant,thinly sliced
• 2 pounds (960 g) tomatoes,thinly sliced
• 1 pound (480 g) zucchini,thinly sliced
• 4 green or red bell peppers,seeded and thinly sliced
• 1 2/3 cups (330 ml) dry white wine
• salt and freshly ground black pepper to taste

Cooking Method: 

1. Heat olive oil in a large nonstick skillet.
2. Add crushed garlic and cook,stirring,until lightly browned.
3. Add remaining vegetables and cook,stirring,until lightly browned.
4. Transfer cooked vegetables to deep,heavy saucepan,reserving olive oil.
5. Pour olive oil over vegetables and season with salt and black pepper.
6. Pour over dry white wine and simmer over low heat for 1 hour.Do not stir.
7. Serve white wine ratatouille with white or red wine.

Ingredients:

• 1 tablespoon unsalted butter
• 1 large yellow onion,peeled and chopped
• 1 pound (480 g) celery,trimmed and diced
• 1/2 cup (125 ml) whiskey
• 1/2 cup (125 ml) dry white wine
• 3 cups (750 ml) vegetable bouillon
• 5 oz (150 g) cream
• 1 teaspoon curry powder
• dash of cayenne pepper
• freshly squeezed lemon juice
• salt and freshly ground black pepper
• 3 1/3 oz (100 g) Stilton cheese
• 8 slices of roasted baguette

Ingredients:

• 1 pound (480 g) sweet Italian chicken sausages
• olive oil
• 1 yellow onion,peeled and chopped
• 4 cloves garlic,peeled and finely chopped
• 1 pound (480 g) Cremini mushrooms,quartered
• 3/4 cup (180 ml) dry white wine
• 16 oz (480 g) package of penne rigate
• 3/4 cup (180g) heavy (double) cream
• 3/4 cup (180 g) grated Parmesan cheese plus extra (to sprinkle on top)
• fresh Italian parsley,chopped
• salt and freshly ground black pepper,to taste

Ingredients:

• 6-8 boneless chicken thighs, fat removed and cubed
• 2 carrots,peeled and sliced
• 2 stalks of celery, sliced
• 1 yellow onion,peeled and diced
• 2 cloves garlic,peeled and minced
• 2 tomatoes,diced
• 12 baby potatoes,halved
• 1 3/4 cups homemade chicken stock
• 1 tablespoon tomato paste
• 2 tablespoons dry white wine
• 1/2 teaspoon fennel seeds,crushed
• freshly chopped parsley for garnish
• 1/4 cup (60 ml) water
• 2 1/2 tablespoons cornstarch
• 3 teaspoons balsamic vinegar
• 1 teaspoon freshly chopped rosemary
• 1/2 teaspoon salt