红酒烩鸡Coq Au Vin（免烤）

作者： 不是蛋黄是冷燐

方子出自What's Cooking One Pot 是相对比较简单的做法

用料

• 黄油 55g
• 橄榄油 2 tbsp
• 鸡肉 1.8kg/4 lb
• 条状烟熏培根 115g/4 oz
• 小洋葱 115g/4 oz
• 蒜瓣，切碎 2个
• 白兰地 2 tbsp
• 红酒 225ml/8 fl oz
• 鸡高汤Chicken Stock 300ml/10 fl oz
• 香料包Bouquet Garni 1包
• 面粉 2 tbsp
• 盐和胡椒
• 月桂叶

红酒烩鸡Coq Au Vin（免烤）的做法步骤

步骤 1

将一半的黄油和橄榄油在砂锅里加热融化 Melt half the butter with the olive oil in a large, flameproof casserole.

步骤 2

加入鸡肉，一边搅拌一边中火慢炖8-10分钟，直到鸡皮焦黄。加入培根、洋葱、蘑菇和蒜瓣。 Add the chicken and cook over a median heat, stirring, for 8-10 minutes, or until golden brown all over. Add the bacon, onions, mushrooms and garlic.

步骤 3

倒入白兰地并用火柴或细蜡烛点燃，火熄灭后挤入红酒、鸡高汤和香料包Bouquet Garni。加入盐和胡椒调味。 Pour in the Brandy and set it alight with a match or taper. When the flames have died down, add the wine, stock and bouquet garni and season to taste with salt and pepper.

步骤 4

加热至沸腾，转小火慢炖一小时，直到鸡肉煮透。 Bring to boil, reduce the heat and simmer gently for 1 hour, or until the chicken pieces are cooked through and tender.

步骤 5

同时准备奶油面糊：将剩下的黄油与面粉在小碗中混合 Meanwhile, make a buree manie by mashing the remaining butter with the flour in a small bowl.

步骤 6

取出Bouquet Garni香料包。将鸡肉转移至大盘子中并保温。一点点地将奶油面糊加入砂锅中。煮沸，将鸡肉倒回。加以月桂叶点缀。 Remove and discard the bouquet garni. Transfer the chicken to a large plate and keep warm. Stir the buerre manie into the casserole, a little at a time. Bring to the boil, return the chicken to the casserole and serve immediately, garnished with bay leaves.

红酒烩鸡Coq Au Vin（免烤）的小贴士

点燃白兰地的那一步看上去很高大上，可以省略但少了一点风味。 我自己做的时候一般怕胖就不做奶油面糊了。

菜谱创建时间：2016-07-08 22:52:17