小菜

法式奶油燜雞

Name: 法式奶油燜雞
Yield: 2 servings
Cuisine: Western
Ingredients: 連骨連皮雞髀 6 件; 猶太鹽 1 茶匙; 黑胡椒 1/2 茶匙; 無鹽牛油 60 克（4 湯匙）; 白蘑菇 300 克，細的對半切，大的切 4-6 份; 中型洋蔥 2 個，切成 0.6 厘米厚片; 蒜頭 2 瓣，剁碎; 月桂葉 1 片; 新鮮百里香 3 枝（或乾百里香 1/2 茶匙）; 中筋麵粉 3 湯匙; 白葡萄酒半杯，最好用霞多麗; 低鈉雞湯 3 杯; 猶太鹽 1/4 茶匙; 黑胡椒 1/4 茶匙; 歐芹 2 湯匙，切碎; 鮮忌廉 2/3 杯; 雞肉——必須連皮帶骨，避免過熟變乾。若堅持用去骨雞胸，按食譜煎好後，揭蓋收汁; 15 分鐘（收汁），然後放入雞胸，蓋蓋煮 6 分鐘或至內部溫度達 65°C; 去骨雞髀，步驟相同，但內部溫度應達 75°C

由 CookWhatHK0 次收藏

法式奶油燜雞先用牛油煎香連骨雞髀，再加蘑菇、洋蔥、白葡萄酒同雞湯燜煮，最後以鮮忌廉收成濃醬。

法式奶油燜雞

Chicken Fricassee

材料

Ingredients

連骨連皮雞髀 6 件

6 chicken thighs, skin-on and bone-in

猶太鹽 1 茶匙

1 tsp kosher salt

黑胡椒 1/2 茶匙

1/2 tsp black pepper

無鹽牛油 60 克（4 湯匙）

4 tbsp / 60g unsalted butter

白蘑菇 300 克，細的對半切，大的切 4-6 份

300 g / 10oz white mushrooms, halved if small, or cut in 4 to 6 if large

中型洋蔥 2 個，切成 0.6 厘米厚片

2 medium brown onions, sliced 0.6 cm (1/2in) wide

蒜頭 2 瓣，剁碎

2 garlic cloves, finely minced

月桂葉 1 片

1 bay leaf

新鮮百里香 3 枝（或乾百里香 1/2 茶匙）

3 thyme sprigs (or 1/2 tsp dried thyme)

中筋麵粉 3 湯匙

3 tbsp flour, plain / all-purpose

白葡萄酒半杯，最好用霞多麗

1/2 cup white wine, preferably chardonnay

低鈉雞湯 3 杯

3 cups chicken stock, low sodium

猶太鹽 1/4 茶匙

1/4 tsp kosher salt

黑胡椒 1/4 茶匙

1/4 tsp black pepper

歐芹 2 湯匙，切碎

2 tbsp parsley, chopped

鮮忌廉 2/3 杯

2/3 cup whipping/heavy cream

雞肉——必須連皮帶骨，避免過熟變乾。若堅持用去骨雞胸，按食譜煎好後，揭蓋收汁

Chicken – Needs to be skin on, bone in pieces so they don't overcook and dry out. If you are dead set on making this with boneless breast, brown it per recipe, simmer sauce with lid off for

15 分鐘（收汁），然後放入雞胸，蓋蓋煮 6 分鐘或至內部溫度達 65°C

15 minutes (to reduce), then add breast and simmer with lid on for 6 minutes or until internal temperature reaches 65°C/149°F

去骨雞髀，步驟相同，但內部溫度應達 75°C

For boneless thigh, do the same except the internal temperature should be 75°C/167°F

做法

Instructions

醃製雞肉：用廚房紙吸乾雞肉，灑上鹽及黑胡椒。

Season the chicken: First, pat the chicken well dry with paper towels. Sprinkle it generously with salt and pepper.

煎雞髀：在大平底鑊或厚底鍋（有蓋）以中大火融化牛油，雞髀皮面向下放入，煎 4-5 分鐘至金黃色。翻面再煎 1 分鐘，然後取出放碟。可能需要分兩批完成。

Brown the thighs: In a large skillet or a heavy-based pot with a lid, melt the butter over medium-high heat. Place the chicken thighs in the pot, skin side down, and cook for 4 to 5 minutes until they turn a beautiful golden brown. Flip them over and cook the other side for just 1 minute before transferring them to a plate. You'll likely need to do this in two batches to ensure all the chicken is properly browned.

炒蘑菇和洋蔥：加入蘑菇、洋蔥、月桂葉及百里香，炒 5 分鐘至蘑菇略呈金黃色——不用深金褐色。

Sauté mushrooms and onion: Add the mushrooms, onion, bay leaf, and thyme to the pot. Cook for 5 minutes until the mushrooms are lightly golden; they won't develop a deep golden-brown color.

加入蒜頭炒 30 秒，加入麵粉炒 1 分鐘。

Add garlic and flour: Stir in the finely minced garlic and cook for 30 seconds. Add the flour and continue to cook for 1 minute.

加入白酒和雞湯：加入白葡萄酒及雞湯，攪拌並刮起鍋底的焦香物質（「fond」）溶入醬汁。

Add wine and chicken stock: Pour in the white wine and chicken stock. Stir well, making sure to scrape the bottom of the pot to release any browned bits ("fond") stuck to the pan, incorporating them into the sauce.

雞肉放回醬汁：將雞肉皮面向上放回醬汁中。

Return chicken to sauce: Carefully place the chicken back into the sauce, ensuring the skin side is facing up.

蓋蓋煮 10 分鐘：沸騰後調整火力至持續但不猛烈的微沸（中小火），蓋上蓋煮 10 分鐘。

Simmer covered for 10 minutes: Once the mixture begins to simmer, adjust the heat so it maintains a constant, gentle bubble (not a rapid boil – you can refer to the video if available). On my stove, this typically means medium-low heat. Cover the pot with the lid and let it simmer for 10 minutes.

揭蓋再煮 20 分鐘：揭蓋繼續微沸 20 分鐘，雞肉即告熟透，內部溫度達 75°C 或以上（我的是 80-88°C）。

Uncover and simmer for 20 minutes: Remove the lid and allow the fricassee to simmer for an additional 20 minutes. By this point, the chicken should be fully cooked, reaching an internal temperature of 75°C/167°F or slightly higher (mine usually registers between 175-190°F).

忌廉醬汁：將雞肉取出放碟，加入鮮忌廉攪拌。沸騰後試味，按需加鹽（我加了約 2 湯匙麵粉使醬汁更濃稠）。

Create creamy sauce: Transfer the cooked chicken to a plate. Stir the cream into the sauce. Once the sauce returns to a simmer, taste it (I know, it's a big ask!). Add more salt if you think it's needed (I personally found I had to add about 2 tablespoons more flour at this stage to thicken the sauce).

上桌！將雞肉放回醬汁，離火。灑上歐芹即可上桌！傳統上配薯蓉或白飯食用，亦非常適合配短意粉如通粉、通心粉等。

Serve! Return the chicken to the sauce, then remove the pot from the stove. Sprinkle with fresh parsley and serve immediately! This dish is traditionally served over mashed potatoes or rice. It also pairs well with short pasta varieties like penne, ziti, or macaroni.