香草蒜茸雞扒 BAKED CHICKEN WITH ROSEMARY AND GARLIC

雞髀------------------1隻

蒜茸------------------20克

麵包糠----------------30克

露絲瑪莉香草----------少許

乾葱(切碎)----------1粒

芥末------------------少許


1. 雞髀去骨,用醃料及露絲瑪莉香草略醃。

2. 下少許橄欖油於煎鑊上,燒熱後下雞扒,煎至七成熟,盛起。

3. 麵包糠、蒜茸、露絲瑪莉香草同放碗內,拌勻作餡料。

4. 雞扒塗上芥末,餡料鋪在雞扒上。雞扒放入焗爐以180℃焗約10分鐘。

5. 熱鑊,下紅酒、意大利黑醋、鹽、黑胡椒、葱碎,用慢火煮溶。待獻汁煮至濃稠時關火。雞扒放在碟上,淋上獻汁即可。



chicken thigh 1

agrated grlic 20g

breadcrumbs 30g

rosemary little

shallot (grated) 1 clove

mustard little
1. Bone chicken thigh. Marinate with marinade and rosemary.

2. Add olive oil to frying pan. Heat pan. Add chicken thigh and fry until 70% done. Remove.

3. Put breadcrumbs, garlic and rosemary into bowl. Mix well to make filling.

4. Brush chicken with mustard. Place filling onto chicken. Put chicken into oven and bake at 180℃ for 10 mins.

5. Heat wok. Add red wine, Italian Balsamic vinegar, salt, pepper and finely chopped shallot. Cook over low heat. Cook until sauce is thick. Remove from heat. Place chicken onto plate. Pour sauce over chicken. Serve.


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