法式蘑菇忌廉燉大雞髀 Braised Chicken Thigh with Mushrooms 西式食譜 一鍋到底

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家庭簡易版！今次用無水煮方法，全程唔使加水，煮完會見到鍋底好多汁！係雞汁+蘑菇精華😍湯汁比平時煮法味道更加香濃！最後加埋cream超級香🥹✨
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🤎法式蘑菇忌廉燉大雞髀📝食譜
烹調時間⏱30分鐘

🔸材料🔸
雞髀 2隻
洋蔥 1個
小啡菇 1盒200g切片
牛油/橄欖油 1茶匙
淡忌廉 150ml
鹽、黑胡椒碎
蕃茜 (可省略)

🔹做法🔹

  1. 雞髀𠝹幾刀更入味，用鹽、黑胡椒碎醃至少1小時
  2. 下油開鍋，加入洋蔥炒香，下小啡菇炒至軟身；鋪上雞髀，煮沸後合蓋小火煮約25分鐘至熟
  3. 倒入淡忌廉，下鹽、黑胡椒碎調味；中火煮至醬汁濃稠，灑上蕃茜碎即成

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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
2 chicken thighs
1 onion
200g mushrooms, sliced
1 tsp butter / olive oil
150ml whipping cream
Salt, ground black pepper
Parsley (optional)

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

  1. Score chicken thighs. Marinate with salt and pepper for at least 1 hour.
  2. Sauté onion and mushrooms until soft. Place chicken on top, bring to a boil, cover and simmer on low heat for 25 minutes.
  3. Add cream, season, simmer over medium heat until sauce thickens. Garnish with parsley.

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