Citrouille Et Poulet Et Au-Sauce

Au uh de vino one bottle of white wine 1/2 cup of chopped tarragon 7 cracked garlic cloves 1/2 cup of green onions 2 tablespoons of gingerroot minced 1 red hot chili (smashed) 5 Tablespoons of fish stock in a gallon container add the ingredients and store in a dry, cool place for about 2 weeks before usage. Strain and put in a labeled wine bottle with a cork. best in a pressure cooker 1 cup of Au uh de vino 4 cups of peeled diced pumpkin 3 cups of chicken stock 2 cleaned and diced leeks 3 tablespoons of garlic 3 cups of chicken thighs (sauté the chicken fat and skins, dice and add to the pot) 2 cups of Andouille sausage ( skins removed and diced) 3 cups of sour cream 2 tablespoons of dill 1 T cayenne cook until pumpkin is soft, in a food processer add pumpkin's and leeks, make a puree, add sauce and cook until a smooth thick consistency. Add the meats. (make a roux, with 1 cup flour, one cup oil, add to mixture) cook again until thick. make a buttermilk biscuit dough, and in muffin pan, press the dough into each cup making a shell.( your going to use the other half to make a top for each muffin. If desired) add smooth mixture, and bake until the mixture is done. 1 tablespoon of cayenne pepper