紅醬燴雞 Chicken in Red Sauce

材料 Ingredients

雞大腿塊 Chicken thigh 4 塊 pc 特級初炸橄欖油 Extra virgin olive oil 4 大匙 Tbs 扁巴西利葉 Flat-leaf parsley 1/4 杯 cup 白酒 White wine 1/2 杯 cup 紅醬 Tomato Sauce 2 杯 cup 鹽 Salt 1/2+1/2 小匙 tsp 黑胡椒 Black pepper 1/4+1/4 小匙 tsp

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。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。用大火將雞兩面煎到金黃，約共8分鐘。
3.	盛出雞肉。原鍋加入白酒並用木杓將鍋底咖啡色的殘留物刮鬆。拌入1/2小匙的鹽，1/4小匙的黑胡椒和紅醬煮滾。將雞塊放回鍋裡，加蓋用小火燉煮1小時。
4.	將雞肉裝盤用錫箔紙蓋住。原鍋放入碎巴西利葉用中大火煮2分鐘。將醬汁淋到雞肉上即可。

PROCEDURE

1.	Rinse the chicken. Dry the pieces with paper towels. Season both sides of the chicken with ½ tsp. of salt and 1/4 tsp. of black pepper. 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 on both sides, approx. 8 minutes.
3.	Set the chicken aside. Add ½ cup of white wine and deglaze (loose the brown bits on the bottom) the pot with a wooden spoon. Stir in the red sauce, 1/2 tsp. of salt and ¼ tsp. of black pepper. Return the chicken back to the pan. Cover and cook in medium heat for 1 hour.
4.	Plate the chicken and cover with a piece of foil. Add the minced parsley and cook in medium-high heat for 2 minutes. Pour the sauce over the chicken.

最後更新 (Last Update): 03/18/2014
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