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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