红酒炖公鸡 Coq au Vin

2024-05-13 06:04:11 641

红酒炖公鸡 Coq au Vin
Coq au vin “掉进红酒里的公鸡“-红酒炖鸡并肩红酒炖牛肉,是风靡世界的法餐之一,做法跟红酒炖牛肉大致相同。适合做红酒炖鸡的红酒为勃艮第,并且鸡肉用公鸡。

Details of ingredients

  • 红酒1瓶
  • 1只(或用6个鸡腿代替)
  • 洋葱1个
  • 一个
  • 胡萝卜2根
  • 芹菜1根
  • 蕃茄膏1勺
  • 鸡汤1碗(一个)(鸡汤块)
  • 月桂叶少许
  • 百里香叶1片
  • 1根
  • 黑胡椒少许
  • 少许
  • 黄油15g
  • 面粉20g

Technique

  • 难度初级
  • 工艺
  • 口味原味
  • 时间三小时

Steps to make 红酒炖公鸡 Coq au Vin

  • 1.锅里倒入红酒,调中火
  • 2.把切好的所有蔬菜和百里香,月桂叶一起都到进去,煮到开始沸腾即下锅,放凉直到红酒温度降为常温
  • 3.把切大块的鸡肉或鸡腿放进红酒里,密封好冷藏一晚上
  • 4.冷藏一晚以后,把鸡肉从红酒里拿出来,用厨房用纸巾去除水分。
  • 5.锅里放入两勺橄榄油,15g黄油,等黄油融化,开始放入鸡肉,把鸡肉上下两面都烤成焦黄为止
  • 6.炒完鸡肉以后,取出鸡肉,捞取放入红酒里的所有蔬菜,放进刚才炒鸡肉的锅里,加上一勺蕃茄膏和适量盐,胡椒,开始翻炒。
  • 7.把炒好的蔬菜放入砂锅里,上面放好炒好的鸡肉,倒入红酒和一碗鸡汤,盐和胡椒,月桂叶和百里香
  • 8.再预热到130度的烤箱炖3个小时左右即可
  • 9.炖完之后,在过滤好的汤汁里倒入20g面粉使浓稠,盛到盘子时把汁浇在鸡肉和蔬菜上即可
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