Xmas dinner idea🎄好適聖誕大餐煮！一鍋到底超簡單！Creamy蘑菇忌廉汁，加上新鮮百里香味道好夾🥹推介配飯、麵包或意粉！傳統做法是加白酒燉煮，如果家中有小朋友可以用雞湯代替🥰
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🇫🇷法式忌廉蘑菇燉雞📝食譜
烹調時間⏱30分鐘
🔸材料🔸
雞鎚/ 雞扒 4-6件
小啡菇 1盒250g
雞湯/白酒 200ml
淡忌廉/鮮奶 100ml
牛油 1湯匙
洋蔥 半個切粒
蒜頭 5瓣切片
百里香 2棵
麵粉 1湯匙
鹽、黑胡椒碎
檸檬汁 半茶匙(可省略)
🔹做法🔹
- 急凍雞鎚解凍後，浸淡鹽水15分鐘除去雪味，底部𠝹幾刀；用鹽、黑胡椒碎醃30分鐘
- 下油開鍋，放入雞鎚，中火煎至兩邊焦香，盛起避免過熟
- 同一個鍋加入牛油，下洋蔥碎和蒜片炒香；加入蘑菇中火炒熟，下麵粉炒勻後倒入雞湯；煮沸後放入雞鎚和百里香，合蓋小火煮15分鐘，中途翻面一次
- 倒入淡忌廉和檸檬汁，下鹽、黑胡椒碎調味；中火煮至湯汁濃稠即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Chicken thighs/ fillets, 4-6 px
Mushrooms, 1 box 250g
Chicken broth/ white wine, 200ml
Whipping cream/milk, 100ml
Unsalted butter, 1 tbsp
Onion, 1/2 diced
Garlic, 5 cloves sliced
Thyme, 2 sprigs
Flour, 1 tbsp
Salt and black pepper, to taste
Lemon juice, 1/2 tsp (optional)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Thaw chicken thighs and soak in lightly salted water for 15 mins. Make cuts on the bottom, marinate with salt and pepper for 30 mins.
- Heat oil in a pan and sear the thighs until golden brown. Remove to prevent overcooking.
- In the same pan, add butter, sauté diced onion and garlic until fragrant, add mushrooms until cooked. Stir in flour, add chicken broth and bring to a boil. Add chicken thighs and thyme, cover, and simmer on low for 15 mins, turning once.
- Add whipping cream and lemon juice, season with salt and pepper, cook over medium heat until the sauce thickens.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922
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