杏脯燉雞 Apricot and Chicken Casserole

材料 Ingredients

去皮去骨雞大腿 Skinned & boned chicken thigh 2-1/2 磅 lb (1,125g) 特級初炸橄欖油 Extra virgin olive oil 2 大匙 Tbs 洋蔥丁 Diced onion 2 杯 cup 咖哩粉 Curry powder 1 小匙 tsp 麵粉 Flour 2 大匙 Tbs 白酒 White wine 1/4 杯 cup 雞高湯 Chicken stock 2 杯 cup 新鮮柳橙汁 Fresh orange juice 1 杯 cup 蜂蜜 Honey 1 大匙 Tbs 杏脯 Dried apricot 1/2 杯 cup 金葡萄乾 Golden rasin 1 大匙 Tbs 鹽 Salt 1/3+1/2 小匙 tsp 黑胡椒 Ground black pepper 1/4 +1/4 小匙 tsp 碎巴西利葉 Minced parsley 1/4 杯 cup

做法

1.	烤箱預熱到375˚F (190˚C)。
2.	雞腿肉切成5cm 小塊。每個杏脯對切成兩半。
3.	燉鍋燒熱後加入橄欖油和雞肉，用中火將雞肉煎黃。盛出雞肉。
4.	原鍋加入洋蔥，1/3小匙鹽和1/4小匙黑胡椒用中火炒到洋蔥變透明。放進咖哩粉和麵粉繼續炒1分鐘。然後倒進白酒並用木杓將鍋底咖啡色的殘留物刮鬆。
5.	加入雞肉，高湯，柳橙汁，蜂蜜，1/2小匙鹽和1/4小匙黑胡椒並攪拌均勻後煮滾。熄火，加蓋後放進烤箱烤1個小時。
6.	除去鍋蓋，拌入巴西利葉即可。食用時佐以糙米飯和綜合蔬菜。

PROCEDURE

1.	Preheat the oven to 375˚F (190˚C).
2.	Cut the chicken thigh into 2" pieces. Halve each dried apricot.
3.	Add 2 tbs. of olive oil and chicken into a heated oven-proof pot. Cook over medium heat until the chicken is golden brown. Set the chicken aside.
4.	Place the onion, 1/3 tsp. of salt and ¼ tsp. of black pepper into the same pot and sauté over medium heat until the onion is translucent. Add the curry powder and flour and sauté for another minute. Pour in the white wine and deglaze the pot (loose the brown bits on the bottom) with a wooden spoon.
5.	Add the chicken, stock, orange juice, 1/3 tsp. of salt and ¼ tsp. of black pepper in the pot and stir to combine. Bring the mixture to a boil. Turn off the heat and put the lid on. Cook in the oven for one hour.
6.	Remove the lid and stir in the minced parsley. Serve with brown rice and mixed vegetables.

最後更新 (Last Update): 03/22/2016
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