30 March 2009

獵人燉雞 Hunter's Chicken Stew



雖然是春天了,但是春寒料峭,吃暖暖的燉鍋還是比較舒服。食譜是從 Jamie's Italy 出來的;就之前做了鯷魚三絲麵,多買了幾個罐頭,家裡又是什麼材料都有,雖然我沒有醃過夜,但是醃了一整個下午也不錯啦!


這給四人吃的..
  1. 1.5-2kg of chicken pieces 雞切塊
  2. 8 bay leaves 月桂葉
  3. 2 sprigs of rosemary 迷跌香
  4. 3 cloves of garlic, peeled. 1 crushed (for marinade) and 2 sliced (for frying).
  5. 1/2 a bottle of chianti 紅酒(如果能用 chianti 是最好,忠於食譜,沒有的話就拿紅酒也可以)
  6. flour, for dusting
  7. extra virgin olive oil
  8. 6 anchovy fillets 鯷魚
  9. a handful of green or black olives, stoned 去籽的綠橄欖或是黑橄欖,不是我們台灣吃的那種蜜餞橄欖喔!
  10. 2x400 tin of plum tomatoes 番茄罐頭

  • Marinate the chicken pieces with salt and pepper add 2-5 for at least an hour, but preferably overnight.
  • preheat the oven to 180C. Drain the chicken, reserving the marinate, and pat dry with kitchen paper. dust the chicken pieces with flour and shake off any excess.
  • Fry the chicken pieces in a pan in olive oil until browned lightly all over and put to one side.
  • Place the pan back on the heat and add sliced garlic. Fry gently until golden brown, then add 8-10 and chicken pieces with their reserved marinade.
  • Bring to boil, put the lid on, bake it for 1.5 hours.
  • Skim off any oil that's collected on top of the sauce, remove 2 and 3, serve with salad.

  • 把雞肉用2-5醃一醃,最少一個小時,最好一整晚。
  • 烤箱預熱180度C。過濾雞肉,保存醃汁。用厚紙巾把雞肉稍微弄乾,沾上麵粉。
  • 用橄欖油把裹了麵粉的雞肉煎到金黃然後放到一邊。
  • 用同樣的鍋子把切片的大蒜慢慢的煎香,然後加入8-10,以及雞肉,以及醃汁。
  • 大火煮開後,熄火,蓋蓋子,放入烤箱烤1.5小時。
  • 把多餘的油取出,把2和3拿出來,配沙拉吃!

我不喜歡吃雞皮,如果說炸的香香酥酥的也就算了,這種燉的是絕對不愛,所以在醃的時候就先把雞皮都去掉;這樣烤出來就沒有很多油,但是我想也沒有原本食譜的香。熱騰騰的醬汁有微微的融化了的鯷魚鹹味,有濃稠感,應該是因為有裹麵粉吧!一開鍋蓋香氣四溢!雖然食譜說配沙拉即可,但是身為台灣人,吃這種東西沒有加飯我就好像沒吃飽一樣。但是得忠於原味,所以上面的照片是未加飯之前,照完了就一佗飯一拉雞的罩上去了。

準備了一個小時,又烤了一個半小時,不到二十分鐘就吃的乾乾淨淨,只差沒拿盤子起來舔!


2 comments:

elliot said...

那醃的或是滷的雞皮真是可怕,上面超粗的毛細孔和背面的油,噁~

請問你們那裡的飯是用什麼煮的?大同電鍋嗎?XD

大煙 said...
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