地獄廚房食譜S1E6：連骨雞胸

2018-08-12 19:23 作者:盛其示 0人讀過 | 我要投稿

Recipes from Hell's Kitchen S1E6：Bone-in Chicken Breast

Christina Wilson（前地獄廚房冠軍、現(xiàn)地獄廚房副廚）在YouTube上有10個演示HK經(jīng)典食譜的視頻，視頻下附有非常詳細的文字食譜，供大家參考。本食譜需要配合視頻使用。食譜為4人份量。

Bone-in Chicken Breast（連骨雞胸）

Ingredients:

-4ea 10 oz bone in, skin on, Chicken Breast

-2ea Garlic Cloves

-1/2bu Thyme

-1ea Lemon, zested

-4oz Olive Oil for cooking

-16oz Chicken Stock

-2T Butter, unsalted

-TT Salt & Pepper

材料：

-4塊連骨帶皮的雞胸肉

-2瓣大蒜-半束百里香

-1個檸檬的屑

-4盎司橄欖油

-16盎司雞肉高湯

-2湯匙無鹽黃油

-適量鹽和黑胡椒

Heat oven to 375 degrees. In a large sauté pan over a medium high flame, add oil and allow to heat. Season chicken breasts with salt and pepper and carefully place skin side down. Allow skin to crisp; flip breast once it releases from pan easily, approx. 3-5 minutes. Allow chicken to cook on flesh side for approx. 3 min; carefully add 4 oz chicken stock, thyme and garlic and flip chicken back to skin side. Place in oven and allow chicken to cook thoroughly for approx. 10 minutes. Remove from oven and take chicken out of pan to rest. Place pan back over medium heat and add remaining chicken stock. Allow chicken stock to reduce to desired consistency and mount with butter. Once butter has incorporated, strain the pan gravy through a fine mesh strainer and reserve for serving.

步驟：

1、烤箱預(yù)熱375華氏度；

2、鍋里加入油，用中高溫?zé)裏幔?/p>

3、用鹽和黑胡椒給雞胸肉調(diào)味，皮朝下煎，把皮煎脆，約3-5分鐘，皮可以輕易離鍋的時候翻面；

4、無皮的一面煎約3分鐘；

5、加入4盎司雞肉高湯，還有百里香、大蒜，再一次翻面使皮朝下，然后進烤箱，烤約10分鐘至雞肉全熟；

6、出烤箱，醒肉；

7、用中火加熱鍋子，加入剩下的雞肉高湯，收汁，然后加入黃油；

8、黃油與高湯混合后，醬汁過一下細篩，放置備用。

注：視頻里無皮的一面并沒有煎，而是翻面后直接皮朝上進的烤箱，烤15-20分鐘，且溫度也不同，是450華氏度。

視頻連接：

Additional Recipe(s) For Video Description Section:

ANDOUILLE SAUSAGE POTATO HASH（香腸土豆?。?/h1>
-2ea Yams, peeled and small diced
-2ea Yukon Gold Potato, peeled and small diced
-1ea Yellow Onion, small diced
-8oz Andouille Sausage, small diced
-2ea Rosemary Sprigs, finely chopped
-2oz Olive Oil for cooking
-4oz Chicken Stock
-TT Salt and Pepper
材料：
-2個   甜薯，削皮切小丁
-2個育空金土豆，削皮切小丁
-1個     黃洋蔥，切小丁
-8盎司煙熏香腸，切小丁
-2束    迷迭香，細細切碎
-2盎司橄欖油
-4盎司雞肉高湯
-適量    鹽和黑胡椒
Partially cook the yams and Yukon gold potatoes separately in salted boiling water. The potatoes should be cooked until just for tender, removed from water and dried on a half sheet tray or plate lined with a paper towel. In a large sauté pan, heat oil over medium flame. Add the onions and cook until translucent and fragrant. Add the sausage and cook until oil begins to release. You will see the onions and oil start to take on a slight orange hue. Add both potatoes and rosemary. Continue to cook until thoroughly incorporated. Season to taste with salt and pepper.
步驟：
1、在沸騰的鹽水里將甜薯和育空金土豆分開煮至半熟，土豆應(yīng)該煮至剛好變軟，瀝水，放置在廚房上分別吸干；
2、拿一個大煎鍋，用中火熱油，加入洋蔥，炒至變透明和出香味；
3、加入香腸，炒至出油，你會看到洋蔥會被染上淡淡的橙色；
4、加入兩種土豆丁和迷迭香，炒至所有材料成為一個整體；
5、用適量鹽和黑胡椒調(diào)味。
注：
1、視頻里先炒的香腸再加的洋蔥，而且放了大蒜；
2、根據(jù)視頻里的演示，雞肉高湯應(yīng)該在第4步的最后加入。

SWISS CHARD（瑞士甜菜）

-1bunch Chard, cleaned, stems removed and rough chopped

-1ea Garlic Clove, minced

-1oz Olive Oil

-TT Salt & Pepper

材料：

-1把甜菜，洗凈、去莖、粗略切碎

-1瓣大蒜，切碎

-1盎司橄欖油

-適量鹽和黑胡椒

In large sauté pan over medium flame, heat oil and add garlic. Cook until fragrant, but not burned. Burned garlic will make your greens bitter. Once fragrant, add chard and season. Sauté lightly until greens are wilted.

步驟：

1、拿一個大煎鍋，置于中火上，熱油，加入大蒜；

2、炒至大蒜出香味，但不要燒糊，燒糊的大蒜會讓甜菜有苦味；

3、出香味后，加入甜菜和調(diào)味料，略微炒一下至蔬菜變軟。

注：視頻里在最后加入了一點雞肉高湯。