檸檬蒜雞 Garlic Lemon Chicken

材料 Ingredients

雞大腿塊 Chicken thigh 4 塊 pc 青花菜 Broccoli 2 杯 cup 大蒜 Garlic 4 瓣 clove 扁巴西利葉 Flat-leaf parsley 1/4 杯 cup 特級初炸橄欖油 Extra virgin olive oil 4+1 大匙 Tbs 無鹽雞高湯 Unsalted chicken stock 1 杯 cup 鹽 Salt 1/2+1/3 小匙 tsp 黑胡椒 Black pepper 1/4+1/4 小匙 tsp 碎紅辣椒 Red pepper flake 1/4 小匙 tsp 檸檬汁 Lemon juice 4 大匙 Tbs 碎檸檬皮 Lemon Zest 1 大匙 Tbs

做法：

1.	雞塊擦乾。將1/2小匙的鹽和1/4小匙的黑胡椒均勻撒在雞塊兩面。青花菜洗乾淨後切成小朵。大蒜去皮後切碎。巴西利葉洗乾淨擦乾後切碎。
2.	將4大匙油和雞塊放進燒熱的鍋裡，雞皮向下。用大火將雞煎到金黃，約3分鐘。將雞翻面繼續煎到這面也呈金黃色，約再3分鐘。
3.	盛出雞肉。原鍋加入大蒜末炒香。加入高湯並用木杓將鍋底咖啡色的殘留物刮鬆。雞肉放回鍋裡，拌入1/3小匙的鹽，1/4小匙的黑胡椒和碎紅辣椒。加蓋用中火煮5分鐘。
4.	拌入青花菜。加蓋繼續煮2分鐘，或青花菜達到你喜歡的軟度。
5.	將雞肉和青花菜裝盤用錫箔紙蓋住。原鍋放入碎巴西利葉，檸檬汁，碎檸檬皮和1大匙橄欖油，用中大火煮到醬汁剩一半。將醬汁淋到雞肉和青花菜上。

PROCEDURE

1.	Dry the chicken with paper towels. Season both sides of the chicken with ½ tsp. of salt and 1/4 tsp. of black pepper. Wash the broccoli and cut it into small pieces. Peel and minced the garlic. Wash, dry and mince the parsley.
2.	Add 4 tbs. of oil and the chicken thigh in a preheated pan, skin side down. Pan-fry the chicken until golden brown, approx. 3 minutes. Flip the chicken and pan-fry until that side is golden brown too, approx another 3 minutes.
3.	Set the chicken aside. Add the minced garlic to the same pan and sauté until aromatic. Add the chicken stock and deglaze (loose the brown bits on the bottom) the pot with a wooden spoon. Return the chicken back to the pan. Stir in 1/3 tsp. of salt, ¼ tsp. of black pepper, and the red pepper flakes. Cover and cook in medium heat for 5 minutes.
4.	Stir in the broccoli. Cover and continue to cook for another 2 minutes or until the broccoli reaches desired tenderness.
5.	Plate the chicken and broccoli and cover with a piece of foil. Add the minced parsley, lemon juice, lemon zest and 1 tbs. of olive oil to the pan. Cook in medium-high heat until the sauce reduces to half. Pour the sauce over the chicken and broccoli.

最後更新 (Last Update): 03/18/2014
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