Saturday, December 09, 2023

洋蔥蘑菇燉雞

 材料:

Chicken thighs / drumsticks 4 pcs

Onion: 1 pc

Mushrooms: 5 pcs

Optional: other veggies: carrot, potatoes 


醃料:

Honey: 1 tbsp

Dijon mustard: 1 tbsp

Soy sauce: 1 tbsp 


調味:

White wine: 70ml

Cream: 70ml


做法:

1. 雞扒切小件,用醃料醃1 小時;拿起雞扒到另外器皿,撲少許麵粉(醃汁留用)

2. 下牛油,炒洋蔥至焦糖化,加蘑菇同炒,蘑菇開始軟身,灑salt , black pepper 調味

3. 撥開洋蒽蘑菇,煎封雞扒

4. 下醃汁,轉小火,加蓋,煮15mins,熄火焗15mins

5. 開蓋,加白酒,中火煮~3 mins 至酒精揮發, 加cream, 灑上parsley 


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