Recipes of cooking with wine

Wine is not only a famous beverage to stimulate our taste when we are eating, but also one of the special spices to make European delicacies more flavorful!

The combination of wine with food has long created a unique flavor, which is also known as wine cuisine. In particular, dishes such as meat and fish, when cooked with wine, will become more delicious and more aromatic. If the rich flavor of red wine is suitable for cooking food with strong flavors such as beef, goose, pasta, pork and duck … the gentle flavor of white wine will be more effective when going along with light flavored dishes such as chicken, shellfish, turkey and fish.

Today, Mycookingtown will introduce to you some simple but very tasty recipes of dishes cooked with wine.

Fish cooked with wine


  • 1lb. basa fish fillet
  • 0.5lbs. potatoes
  • 0.2lbs. onion
  • 2 soupspoons of tomato sauce
  • 2 teaspoons of ground garlic
  • 17oz of white wine
  • 34oz of broth
  • 1/2 soupspoon of salt
  • 2 soupspoons of cooking oil
  • 1 soupspoon of corn starch
  • 1/2 cup of water

How to do:

Wash the fish and cut into large pieces. Marinate the fish with 1 teaspoon of salt. Fry the fish in a non-stick pan.

Peel the potatoes and onions, wash and fry in the pan.

Pour the cooking oil on the pan with garlic. Add tomato sauce, fish, potatoes, onions to the pan and stir well. Add 1/2 the wine, the broth and seasoning to the pan and cook. Finally, put the remaining wine and the corn starch into the pan and stir well to create viscosity. Turn off the heat.

Beef stewed with wine


  • 2lbs. beef
  • 0.2lbs. minced garlic
  • 0.2lbs. chopped onions
  • 0.5lbs. chopped carrots
  • 0.5lbs. chopped potatoes
  • 0.5lbs chopped tomatoes
  • 0.1lbs. celery + pepper
  • 17oz red wine + a little of cognac (whiskey)
  • 34oz chicken broth
  • 0.3lbs. French butter

How to do:

Heat the pan. Add the cooking oil, garlic and onion. Add the beef and stir-fry well. Add 0.1lbs. French butter, whiskey, carrots, tomatoes and potatoes to the pan. All are stir-fried well with spices.

Add the red wine to the pan and cook until it boils. Add the chicken broth to the pan and cook at medium or low heat to soften the beef. While waiting for the beef to be softened, remove the cooked potatoes and carrots separately.

When the beef is tender, remove it from the pan. Add seasoning. Then, put the beef back into the pot together with the potatoes and carrots.

Serve hot with bread, pasta or rice.

French-taste Marengo Chicken


  • 1 (Egyptian) chicken
  • 0.45 lbs. potatoes
  • 1 box of mushrooms
  • 1 onion
  • 2 soupspoons of tomato sauce
  • 2 soupspoons of soy sauce
  • 1 soupspoon of salt
  • 8.5oz of red wine
  • 1 teaspoon of sugar
  • 0.1lbs. of butter
  • 5 slices of sandwiches
  • 0.1lbs. of wheat flour
  • Cooking oil

How to do:

Clean, drain and chop the chicken. Chop half of the onion and thinly cut the other half.

Mix well the minced onion, tomato sauce, soy sauce and 1/2 red wine.

Marinate the chicken in the mixture for about 15 minutes. Fry the chicken.

Peel the potatoes.

Add the chicken to the pot. Add water and seasoning to the pot. Cook the chicken at medium heat. Add the potatoes and mushrooms to the pot and cook until the chicken is well done.

Mix the wheat flour with water and add the mixture to the pot.

Add 1/2 wine and butter. Cut the sandwiches into small squares and fry.

Put the chicken into a deep dish. Add the potatoes, mushrooms and sauce. Served with the sandwiches.

Sheep stewed with wine


  • 1lb. lamb shank
  • 0.2 lbs. spinach
  • 1 potato
  • 1 carrot
  • 6 young corns
  • Lettuce
  • Parsley
  • Red onion
  • Red wine
  • Salt, pepper, sugar
  • Butter
  • Cooking oil

How to do:

Clean, marinate and deep fry the lamb shank.

Add the cooking oil and onion to the pan. Add the lamb and wine to the pan and stew until the lamb is soft. Add seasoning.

Wash the veggies. Cut the carrots and boil. Cook the young corn. Make the mashed potatoes and stir well with butter. Stir-fry the spinach with the butter.

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