1 1/2 cups white wine
1/2 cup chicken broth
1 (10.75 ounce) can condensed chicken broth
2 (8 ounce) cans chicken marinated in olive oil
2 (3 ounce) cans chicken wing and pork sausage, drained
1 large carrot, shredded
1 teaspoon basil
1 teaspoon dried basil
Bring a large pot of water to boil. Add wine and raise heat to medium-high. Add broth and chicken and cook for 4 to 5 minutes or until chicken is cooked. Add pasta and broth and bring to a complete boil. Reduce heat to LOW; add chicken, vegetable and salami and cook for 5 minutes or until chicken is cooked.
Stir chicken broth and fenugreek into wine/pot. Return to a boil, stirring occasionally, until thickened; remove from heat. Stir in chicken, vegetables and sausage. Bring to a boil; cook for 3 to 4 more minutes or until chicken is cooked through. Serve hot.
This is REALLY good, delicious, and completely customizable. I designed the base to be aged in red wine barrels for a minimum of 3 years and had plenty of left over so paid the woman 48 bucks for the set amount for what amounted to 14 bars of rum. She threw in a bunch of spices and they were great. My fiance loved them too! Incredible recipe! If I could give more stars, I would!
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