红酒炖鸡 Red Wine Braised Chicken

Directions

红酒炖鸡是一道非常美味且富有浓郁风味的菜肴，红酒的醇厚香气与鸡肉的鲜嫩相结合，经过长时间的炖煮，能够释放出丰富的层次感。

Step 1

起锅以中火炒火腿碎至脆，盛出沥油。In a pan, cook bacon over medium heat until crisp. Drain and set aside.

Step 2

用炒火腿的油煎鸡肉至微黄，盛出备用。Brown the chicken parts in bacon drippings. Remove and set aside.

Step 3

在锅里热橄榄油和牛油，然后爆香B料中的蒜茸、洋葱及月桂叶。加入红萝卜，再炒5分钟。Add olive oil and butter to the pan and sauté, bay leaf, onions and garlic until lightly browned, add carrots sauté 5 minutes longer.

Step 4

将鸡肉回锅，加入C料煮沸。加入¼火腿及马铃薯，再煮约20分钟至马铃薯熟透。Return chicken to the wok, add in ingredients C, ¼ portion of the bacon and bring to boil, add in potatoes and cook until potatoes are fork-tender; about 20 minutes more.

Step 5

最后加入小葱头及西芹，试味后熄火。Lastly add in celery and shallots, adjust seasoning to taste. Turn off heat.

Step 6

把材料均分4-6份，每份撒上剩余的火腿茸，配法国面包吃。Divide the soup evenly among 4-6 serving bowls. Garnish each serving with reserved chopped bacon. Serve with French bread on the side.