今日は煮込み料理★Braised Chicken With Shallots★
秋ですね
日本もだいぶ涼しくなってきたとのことですが、
ボストンもだいたい18℃くらいの涼しい日が続いています
食欲が出てきた方も多いのでは
ということで、久しぶりに英語でレシピ
･･･････････････････････････････････････････････
■ ingredient ■
1/4 cup all-porpose flour
8 bone-in, skinless chicken thighs
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1 pound small shallots(about 12), peeled and halved
5 garlic cloves, halved lengthwise
1/2 cup dry white wine
3 tablespoons mustard
11/2 cups water
1 pint cherry tomatoes, halved
■ how to cook ■
1, Place flour in a shallow bowl. Pat chicken dry with paper towels.
Season on both sides with salt and pepper;
dredge in flour,turning to coat and shaking off excess.
2, In a heavy pot with a tight-fitting lid, heat oil over medium-high.
Cook chicken until browned, 3 to 4 minutesper side.
Transfer to a plate.
3, Add shallots and garlic to a pot; cook, stirring occasionally,
until slightly softened and golden brown, about 5 minutes.
Add wine; cook until evaporated, 3 to 5 minutes.
Stir in mustard and the water;bring to a boil.
Return chicken, boneside down, to put. Reduce heat to a simmer;
cover, and cook until chicken is tender and cooked through
(juices shoud run clear when pierced), 30 to 35 minutes.
Transfer chicken to a plate; cover loosely with alminum foil
to keep warm.
4, Add tomatoes to pot; season with salt and pepper.
Cook over high heat until tomatoes soften and sauce thickens,
6 to 8 minutes. Reduce heat to medium-low, and return chicken to pot;
cook until heated through.
･･･････････････････････････････････････････････
レシピ以上にじっくり煮込むとおいしいかも
エシャロットはもちろん、たまねぎで作ってもおいしいですよ
日本もだいぶ涼しくなってきたとのことですが、
ボストンもだいたい18℃くらいの涼しい日が続いています
食欲が出てきた方も多いのでは
ということで、久しぶりに英語でレシピ
･･･････････････････････････････････････････････■ ingredient ■
1/4 cup all-porpose flour
8 bone-in, skinless chicken thighs
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1 pound small shallots(about 12), peeled and halved
5 garlic cloves, halved lengthwise
1/2 cup dry white wine
3 tablespoons mustard
11/2 cups water
1 pint cherry tomatoes, halved
■ how to cook ■
1, Place flour in a shallow bowl. Pat chicken dry with paper towels.
Season on both sides with salt and pepper;
dredge in flour,turning to coat and shaking off excess.
2, In a heavy pot with a tight-fitting lid, heat oil over medium-high.
Cook chicken until browned, 3 to 4 minutesper side.
Transfer to a plate.
3, Add shallots and garlic to a pot; cook, stirring occasionally,
until slightly softened and golden brown, about 5 minutes.
Add wine; cook until evaporated, 3 to 5 minutes.
Stir in mustard and the water;bring to a boil.
Return chicken, boneside down, to put. Reduce heat to a simmer;
cover, and cook until chicken is tender and cooked through
(juices shoud run clear when pierced), 30 to 35 minutes.
Transfer chicken to a plate; cover loosely with alminum foil
to keep warm.
4, Add tomatoes to pot; season with salt and pepper.
Cook over high heat until tomatoes soften and sauce thickens,
6 to 8 minutes. Reduce heat to medium-low, and return chicken to pot;
cook until heated through.
･･･････････････････････････････････････････････レシピ以上にじっくり煮込むとおいしいかも
エシャロットはもちろん、たまねぎで作ってもおいしいですよ
