老外榮一直叫我做這度【紅酒燉雞 Coq au Vin 】給他吃,可惜一直都沒有時間
四人份量
材料:
雞脾 --- 8隻(或你可用一隻雞)
紅蘿蔔 --- 2條(切塊)
洋蔥 --- 1個(切塊)
Shallot --- 3個(切碎)
煙肉 --- 約100g(切粒)
蘑菇 --- 2磅(切片)
珍珠白洋蔥 - 12粒
醃料:
黑胡椒 --- 2茶匙
鹽 --- 2茶匙
煎雞用:
麵粉 --- 少許
干邑 --- 1/4 cup(我沒有,用了威士忌)
調味料:
紅酒 --- 2cup(用Young full-bodied 紅酒 , 我用 Bordeaux. 你也可以用Burgundy 或 Chianti)
雞湯 --- 1cup
蒜頭 --- 2小粒(蘑蓉)
蕃茄膏 --- 3湯匙
黑胡椒 --- 1茶匙
糖 --- 1茶匙
鹽 --- 1茶匙
辣椒片 Chili flakes --- 半茶匙(Chili flakes 我自加,令汁料更野味)
百里香 Thyme --- 2茶匙
月桂葉 Bay leaf --- 3片
1)雞洗淨,用醃料黑胡椒,鹽醃一會.
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_v9v0c4WavXWe2wlBT4RXd7TPAiwXmgCO9bZXiSiyYqOt9sqMlOXy27sOu5xiCTyWIAftvxauBUDvsSxatjSGDWo9w6bwKeO9Tj32OxYX6xRPYDTqYWrzHDs6SRVm8y=s0-d)
2)下油,放入雞,在肉上下少許麵粉,中大火把雞煎至金黃.
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vD32udy9q_JR0sgOlftHye1a2_VQpC-iXOMoJQl0w915kasxh2Ct6C5tHVdsimclozWYsMzNT4tHm5_VK0dotWTzNKj7qppZY9_w6Kz84RSTbeIv5l84xidL-eBjg=s0-d)
2)下油,放入雞,在肉上下少許麵粉,中大火把雞煎至金黃.
3)中大火把雞煎至金黃.
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_sB2jHHYLD7p1dLXiD-0zO39wMupoBbABz60I5G9sd-LP-SV3jzQC3KNn9EMXdp1lZD_jFYLRVfKAJJjqPxb0l3yUNcnHeEVbqCmfTAGcGGVnraJQ13j1TlZPFHTti8=s0-d)
4)加入干邑(我忘了買,結果用了威士忌取締),炒勻,拿起雞備用.
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vAlfpv0eCjFJ_B2OB6y2kPq-uS-erhE8kDsfOJtqD2q-PIsRoSztVa3xpEGN8P3d2JHzyNBRiNL1c3kr6WGJEjqZKJTkMueWps1IQ2SZ82Zm4t4b1VwyIAZjtbglsc=s0-d)
5)原鑊下油,用中小火加入煙肉炒香,再加入洋蔥,Shallot炒香.
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_u9fqgYR02HtcqG3iqFvjVRGS2SC9A_GMDIBgoSWKEt5Gq54gNnP2vEgpAh655vvJcmCLQN_TIFWJNWfECN8dI4MBndXNtrwMgR1q3affa1n80WiyLnM-0nHig_kK_r=s0-d)
4)加入干邑(我忘了買,結果用了威士忌取締),炒勻,拿起雞備用.
5)原鑊下油,用中小火加入煙肉炒香,再加入洋蔥,Shallot炒香.
6)再加入蘑菇,炒香.
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_v5UsnqnEYXsoUWIzGIH8H_qxyOIFpiqGQF99FFre5RWcadAOknm0d4tuy9b9ulAeBNTwA6bSG0AxzS_4rukS1UphHIjq2_hrqI3N4ZlhKV2E68rDIAmP38gb3d83tu=s0-d)
7)然後加入紅蘿蔔,珍珠洋蔥炒香.
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tkYYTGpXyeUJmVzIb0tsPygf3RkgbJvdfyGorstg73AkwXOZVyTGJTfNtWmaNQgDHsP_Gf5aJGT4pRoAJtD-3gP0sq7twtKvQgXX34Kb6c0IwPT6OHH0DOGSD-pz8=s0-d)
8)加入之前的雞,炒勻.
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vrCZLas52Vm2QgNVKQ4eFV_su219nDSAuAaRVOlLvxJlQZokXUi-0l6DPQKUye9_0FgFS9UPeRGosX83Cn19H5VEWO22u22qhdybhYfew5_JbEyiq1wKMigmrgn5Xf=s0-d)
9)加入所有調味料,略蓋過雞便可.比例因應加減.
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vNLrIe7Hxo_JSUZItKrFG2orkPBZxr0fc-EyEkZCTtrcjr-ZxKMtLofzPlBb0zxfET-hyscC4jm7t3V4CFLg1_QXIoiWn3IfjhhMFcPmYLhkcr96aeHex31Aq0K15f=s0-d)
10)用慢火炆20至25分鍾.(在英國敗的28CM round oven,又平又好用
)
![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_tKj25L6zmSyAmjltJale91QThtuZn65WeVdtW3OSaVYB4jX57JMEYa74w4RAx8lEmxs3WbFNd58h3YzI18lpQnQecUqeSDoihXoXkGEKoY_ddbr-hzLNtxk1Fxqec=s0-d)
11)炆好的雞,撇油.加入生粉水打個芡,令汁料略為杰身便可(Julia Child 是用牛油伴麵粉加入去打芡的).之後熄火再焗一會使其更加入味,即成
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11)炆好的雞,撇油.加入生粉水打個芡,令汁料略為杰身便可(Julia Child 是用牛油伴麵粉加入去打芡的).之後熄火再焗一會使其更加入味,即成
大功告成!又容易又不用太多時間去煮,正!雞肉嫩滑,汁料配白飯一流啦.好好味啦.
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