COQ AU VIN酒焖鸡：优化版食谱6人份.pdfVIP

COQAUVIN

Serves:6

6chickenbreasts

totastesaltandpepper

1/4cupflour

4ouncesdicedbacon

2teaspoonsCognac

3cupsBurgundywine

2cupschickenstock

2clovesmincedgarlic

1sprigthyme

1bayleaf

24pearlonions

8ouncesmushrooms,quartered

4teaspoonsbutter

1teaspooncornstarch

Preheatovento375degrees.

Seasonchickenwithsaltandpepper.Dredgeinflour.

Frybaconinafryingpanuntilcrisp.Transferbaconbitstoate,and

reserve.

Brownchickeninbaconfatonallsides.PourtheCognacoverchicken.

Ignitethenaddwine,stock,garlic,thymeandbayleaf.

Coverchickenandbakeforabout30minutes.

Meanwhile,peelandboilthepearlonionsuntiltender.Sautéonionsand

mushroomsinhalfofbutter.Addtochickentogetherwithbacon.

Mixremainingbutterandcornstarch.

Arrangechickenpiecesinadeepservingdish.

Thickenthesaucewithbuttermixturewhiskinguntilsauceisthickenough

tocoatthebackofaspoon.

Poursauceoverchicken.Sprinklebaconbitsoverchicken.

葡萄酒COQ

份数：6

6块鸡胸肉（适量）盐和胡椒1/4杯面

粉4盎司培根丁2茶匙干邑白兰地3杯

勃艮第葡萄酒2杯鸡汤2瓣蒜末1小枝

百里香1片月桂叶24个珍珠洋葱8盎

司蘑菇，切成四份4茶匙黄油1茶匙玉

米淀粉

将烤箱预热至375度。用盐和胡椒给鸡肉调味。撒上面粉。将培根放

入煎锅中煎至酥脆。将培根块转移到盘子上，然后备用。鸡肉四面都裹

着培根油，呈棕色。将干邑白兰地倒在鸡肉上。，然后加入酒、高

汤、大蒜、百里香和月桂叶。盖上鸡肉并烘烤约30分钟。同时，

将珍珠洋葱剥皮并煮至变软。用一半黄油炒洋葱和蘑菇。与培根一起

加入鸡肉中。混合剩余的黄油和玉米淀粉。将鸡块放入深盘中。用黄

油混合物搅拌使酱汁变稠，直到酱汁浓稠到足以覆盖勺子的背面。将