Bring your next bird dinner to the point with those 3 winning bird dinners from Valerie Bertinelli. The Food Network host’s undeniable yet satisfying main courses, made with poultry, will appeal to even the most discerning diners.

Bertinelli roasts pieces of poultry with vegetables on a baking sheet for a juicy, crispy poultry dish that you probably won’t forget soon. Smoked paprika and a quarter cup of sherry vinegar give this recipe its spiciness.

Food Network reviewers congratulated the host of Valerie’s Home Cooking on this satisfying recipe.

“I liked it. Fast, simple and delicious! I did it for my circle of relatives and they enjoyed it and said they hoped I would do it for them too. The smoked paprika gave an elegant flavor to the bird,” wrote one cook. At home.

Another fan added: “A definite winner! We used poultry breasts and red wine vinegar because that’s what we had on hand. So simple and good.

Find the full recipe and on the Food Network website.

A delicious meal that is almost cooked in the pan, Bertinelli credits his mother for the inspiration for this recipe that includes bird thighs, mushrooms, garlic, red pepper, tomatoes, olives and herbs.

The good thing about this Italian prepared meal is that it can be cooked on its own and ready in a saucepan or saucepan. Everything simmers for almost half an hour. The result is a divine and fragrant dish that you will make again and again.

The wonder of a Bertinelli pot caught the attention of critics who wrote on the Food Network website: “It’s a favorite of a circle of relatives!Even MORE delicious the next day” and “So much flavor and so simple to make. I served it with Garlic from Valerie polenta recipe

Get the full recipe and on the Food Network site.

The best poultry dish for garlic lovers, Bertinelli’s recipe calls for a total head of antique garlic. the grocery store, it has a more intense flavor and is sweeter. “It is a tasty and substantial meal.

In the Food Network recipe video, Bertinelli starts the dish in a cast iron skillet, sautés the bird in oil until crispy. Add the garlic cloves, wine, sliced Kalamata olives and herbs and finish baking the dish.

The house’s chefs took to the Food Network’s online page to sing the plate’s praises and wrote, “I need it, it’s so smart. . . Do it. and “This recipe is super simple to make. The crispy skin of the chicken is very good. It smelled so good about cooking and was delicious when it was ready. I’ll do it again!”

Valérie Bertinelli’s recipe can be on the Food Network website, along with videos and reviews.

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