紅酒燴雞Coq Au Vin（烤箱版）

綜合評分 9.6

出自Delicious Magazine系列叢書One-pot Recipes 烤箱版，配料也比較多。味道濃郁。 Serves 4 30分鐘準備，30分鐘烤制，加上隔夜醃製冷卻

用料

做法

1

將紅酒和白蘭地倒入鍋中，沸煮5分鐘直到液體蒸發了三分之一。靜置。 Pour the wine and brandy into a pan and boil for 5 minutes, until reduced by a third. Set aside.
2

將洋蔥放在碗裡並倒入開水，靜置5分鐘後擦乾，剝開並切成兩半。與芹菜、蘿蔔、蒜瓣、月桂葉和百里香一起放入碗中與雞肉混合。 Place the onions in a bowl, pour over boiling water and leave for 5 minutes. Drain, cool, peel and halve. Put in a bowl with the chicken, celery, carrots, garlic, bay and thyme.
3

倒入紅酒，輕微翻拌上色，加蓋隔夜冷卻。 Pour over the wine, turn to coat. Cover and chill overnight, turning occasionally.
4

第二天，烤箱預熱180度。撈出並擦乾雞肉，保留紅酒。用麪粉包裹雞肉。 The next day, preheat the oven to 180℃/fan 160℃/gas 4. Drain the chicken, reserving the wine. Pat dry the chicken on kitchen paper. Toss in the seasoned flour to coat.
5

在砂鍋中中火加熱黃油和橄欖油。加入鹹豬肉炒3-4分鐘直到金黃。撈出放置一邊。 Heat the oil and butter in a large casserole over a medium heat. Add the pancetta and cool, stirring occasionally, for 3-4 minutes, until golden. Remove with a slotted spoon and set aside.
6

將雞肉平鋪於砂鍋中翻炒5分鐘，直到表面金黃。撈出放置一邊。 Add the chicken to the hot casserole (in a snug, single layer), and cook for 5 minutes, turning occasionally, until browned all over. Remove and set aside.
7

加入瀝乾的蔬菜和香料，一邊煮一邊攪拌3-4分鐘。加入1湯匙麪粉，煮1分鐘，然後慢慢地加入紅酒。用鹽和胡椒調味，加入雞肉和鹹豬肉，加熱至沸騰。 Add the drained vegetables and herbs to the casserole with the mushrooms and cook, stirring, for 3-4 minutes. Add 1 tablespoon flour, cook for 1 minute, then slowly stir in the wine. Season, return the chicken and pancetta to the pan, and bring to the boil.
8

加蓋或者包上錫紙在烤箱中烤30分鐘。出爐後用歐芹點綴，佐土豆泥上桌。 Cover and cook in the oven for 30 minutes. Garnish with parsley and serve with mash.

小貼士

吃剩的可以放入冰箱中冷凍，最長可以儲存3個月。要解凍的話在室溫中放10小時，或者在冷藏櫃中放24小時。吃前在烤箱中加熱至沸騰就好了。不過我們中國人一般沒有這個習慣，還是新鮮的好。

所在的分類

烤箱

好料理

紅酒燴雞Coq Au Vin（烤箱版）

用料

做法

小貼士

所在的分類

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