Red wine braised chicken is a famous French dish, which symbolizes victory in Europe. It is said to be Napoleon's favorite dish.
Materials: half a chicken, onion, garlic, brandy, egg yolks, black pepper, red wine sauce, olive oil 10g, 50g of light cream, 100g of red wine, 50g of chicken broth, 30g of dried mushrooms, 30g of fresh mushrooms, 10g of onion, garlic
Practice:
1, half of the chicken meat, remove the bones, mixed with marinade marinated for 4 hours; dry mushrooms in chicken broth. hours; soak the dried mushrooms in chicken broth. When the pan is hot, fry the chicken steak over low heat until the surface is golden brown.
2. In a pan, sauté the onion and garlic in olive oil, then add the dried and fresh mushrooms.
3. Add 80g of wine and bring to a gentle simmer for 20 seconds, then add the light cream and bring to a boil over medium heat, then add the chicken stock and bring to a boil over high heat.
4. Cook the chicken steak until the sauce thickens, then add the remaining 20g of wine and bring to a boil.
Western food recipe two: Mexican spicy salsa chicken breast
Mexican food is unique, Mexican food can not be separated from corn and chili. Mexican wind is coming, spicy children's shoes do not miss!
Ingredients: 1 red and yellow bell pepper each, 1 fresh green chili pepper, 5 tablespoons of extra-pure olive oil, 2 small cloves of garlic, 4 pieces of boneless chicken breasts, each piece of about 175 grams, salt, black pepper to moderate, lime (lime) or lemon 1/2.
How to make:
1. Preheat oven at high temperature. Wash and drain bell peppers and green chilies. Cut bell peppers into 4 equal pieces and remove seeds. Place bell peppers, cut-side down, on grill rack and top with chiles; grill 15 minutes or until peppers are blistered and browned, but not charred. Flip the peppers in the meantime.
2. Pour ? tablespoon olive oil into a large bowl and the rest into a small salad bowl. Peel and mince the garlic. Place half of the garlic in each of the large bowls and the salad bowl.
3. Toss chicken breasts in large bowl until evenly coated with olive oil. Sprinkle with black pepper, then place chicken breasts, skin side up, on grill and cook 7 to 8 minutes or until skin is bubbly and golden brown. Turn the chicken breasts over and grill for another 7-8 minutes.
4. When bell peppers and chiles are blistered, place in a bowl, cover, and set aside to cool. While the chicken breasts are roasting, squeeze the lime or lemon juice into a salad bowl and season with salt and black pepper.
5. Peel the skin from the roasted bell peppers and dice the flesh. Peel the skin of the pepper and cut the seeds in pairs and dice. Then pour all of them into a salad bowl with juice and oil and mix, then make spicy salsa (salsa). Serve the chicken breasts on a platter with the salsa on the side.
Western food recipe 3: red wine and herb roasted lamb chops
Lamb chops, not only is the western restaurant table is a regular guest, but also the western housewives are used to cooking ingredients. This roasted lamb chop is more complicated, but the flavor has rich layers, red wine, honey, and rosemary can make the lamb chops more varied flavor.
Ingredients: lamb chops, onion, garlic, ginger, red wine, lemon juice, honey, salt, oil, soy sauce, rosemary.
How to do:
1. Wash the lamb chops and absorb the water with paper; rub the salt on the lamb chops, put them in a vessel, add onion, ginger and garlic and marinate for about two hours.
2. Mix red wine, soy sauce, lemon juice and honey, pour into a vessel, sprinkle with rosemary and marinate them in the refrigerator for more than 24 hours. During the marinating process, turn the lamb chops a few times from time to time so that the sauce is evenly flavored.
3. When the marinade is finished, remove the lamb chops, pick off the onion, garlic and ginger, and add a tablespoon of honey to the remaining ingredients, mixing well to form a sauce. Line a baking sheet with tinfoil and place it on the bottom shelf of the oven. Place the lamb chops on the grill and brush them with the sauce in the preheated oven.
4. Bake at 180℃ for about 20 minutes, turning the lamb chops once and brushing with the sauce again. Remove the lamb chops, sprinkle with rosemary, and put them back into the oven at 200℃ for 10 minutes.