昨天post父親節大餐，好多人問法式燉雞食譜！趁仲記得快手post🤣成日煮完拖了一排就忘記寫🫣
這個菜式味道好有驚喜！忌廉蘑菇汁好香濃，加入新鮮百里香味道好夾！我覺得這個汁配飯會好好味，送飯一流😍🌟而且一鍋到底，好適合放工煮呀😙
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
🇫🇷法式白酒忌廉蘑菇燉雞📝食譜
烹調時間⏱40分鐘
🔸材料🔸
急凍雞鎚/ 雞扒
蘑菇 1盒200g
白酒 200ml
淡忌廉 150ml
牛油 1湯匙
洋蔥 半個切粒
乾蔥 2粒切碎
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；用鹽、黑胡椒碎醃30分鐘，底部𠝹幾刀更入味
- 下油開鍋，放入雞鎚，中火煎至兩邊焦香，盛起
- 同一個鍋加入牛油，下洋蔥、乾蔥碎和蒜片炒香；加入蘑菇中火炒熟，下麵粉炒勻後倒入白酒，大火煮1-2分鐘除去酒精味
- 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
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Frozen chicken drumsticks/ chicken fillets
Mushrooms, 1 box (200g)
White wine, 200ml
Cooking cream, 150ml
Butter, 1 sp
Onion, half, diced
Shallots, 2 px, chopped
Garlic, 5 cloves, sliced
Thyme, 2 sprigs
Flour, 1 sp
Salt, black pepper
Lemon juice, 1/2 tsp (optional)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Thaw and soak chicken in lightly salted water for 15 mins. Marinate with salt and black pepper for 30 mins
- Fry chicken until brown and fragrant, set aside
- In the same pan, stir-fry onion, shallots, garlic, and mushrooms. Add flour and pour in white wine.
- Add chicken and thyme. Cover and simmer for 15 mins, flipping once.
- Add cooking cream, lemon juice, salt, and black pepper. Simmer until sauce thickens. Serve hot.
✨✨✨✨✨✨✨✨✨✨✨✨
🌟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