慢炖锅红酒焖鸡

Ingredients

  • 4片厚切片的培根,切成块状
  • 3磅(1360克)鸡小腿和鸡大腿肉
  • 3/4杯(180毫升)中筋面粉,分开
  • 1 1/2茶匙(7.5毫升)盐,分开
  • 3/4茶匙(3.5毫升)辣椒,分开
  • 2汤匙(30毫升)植物油
  • 2杯(473毫升)鸡高汤
  • 2 1/2杯(590毫升)红酒
  • 4个大红萝卜,去皮,切成2英寸(5厘米)大小。
  • 1包(8盎司/230克)小双孢蘑菇,四分切瓣
  • 1包(12盎司/340克)冰冻的小洋葱
  • 2个蒜瓣,剁碎
  • 1茶匙(5毫升)百里香叶
  • 1个月桂叶
  • 土豆泥,可选
  • 新鲜的百里香,可选

Directions

  1. 开中火,在一个大的平底煎锅内,煎培根直至变脆。将培根放入慢炖锅内胆。加入1/2杯(118毫升)面粉、1茶匙盐和1/2茶匙(2.5毫升)胡椒粉到可封口的塑料袋中。一次放入几块鸡肉,晃动塑料袋,使鸡肉沾满面粉料;放置一旁备用。
  2. 清洁擦干平底煎锅,加入植物油。
  3. 开中高火,在同一个平底煎锅中,煎炸鸡块,直到每面都变为焦黄色。
  4. 加入鸡高汤和红酒到装有培根的内胆中。打入1/4杯(60毫升)的面粉,完全混合。加入鸡肉、胡萝卜、蘑菇、洋葱、大蒜、百里香、月桂叶和剩下的1/2茶匙(2.5毫升)盐和1/4茶匙的胡椒粉。
  5. 盖上盖子,并以高档慢炖3至4小时,或以低档慢炖5至6小时,或直到鸡肉炖熟。
  6. 挑出月桂叶,根据口味,可配上用新鲜百里香装饰的土豆泥。

份量:4-6

RECIPE TAGS

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