關於楓糖蘋果雞的英語食譜大全

冬天總是讓人想吃一些暖暖的食物，今天爲大家介紹的這道楓糖蘋果雞就是這樣。因爲加入了蘋果，讓雞的口感很清爽，小編今天就給大家帶來了楓糖蘋果雞英語食譜小知識，大家快來煮一下吧

　　英語小知識

Ingredients

* 2 pounds skin-on, bone-in chicken breasts, cut into large chunks

* salt

* 2 tablespoons extra-virgin olive oil

* 2 apples (1 red, 1 green), cored and cut into wedges

* 8 medium shallots, quartered lengthwise

* 1/4 cup fresh sage, torn

* 1/2 cup low-sodium chicken broth

* 1/4 cup maple syrup

* 1/4 cup apple cider vinegar

所需材料

兩磅重雞胸肉一塊，帶骨帶皮，切成大塊

鹽

兩勺初榨橄欖油

兩個蘋果(一紅一青)，去核切大塊

八個中等大小的紅蔥頭，豎着切四瓣

30克左右新鮮鼠尾草、撕開

60克低鈉雞湯

30克楓糖糖漿

30克蘋果酒醋

Directions

製作步驟

Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.

輕拍雞肉，使其變幹，撒上鹽調味。準備一個平底煎鍋，開高火、倒上橄欖油。油熱之後，讓雞皮朝下煎它。中途不要動，就這麼煎上5分鐘左右，直到雞皮變黃變酥脆。

Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.

把雞肉翻面，加入蘋果、紅蔥頭和鼠尾草。把火調成中火，繼續炒到雞肉的另一面也變黃，大約4到5分鐘。把雞肉挪到盤子裏，繼續煮蘋果和紅蔥頭。不時攪拌、直到變成金色，大約2分鐘左右。

Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.

同時做好醬汁：把雞湯、楓糖糖漿、醋和半勺鹽混合到小碗裏。倒入煎鍋裏和蘋果、紅蔥頭一起煮開，收汁到剩三分之二，大約2到3分鐘。再把雞肉放回到鍋裏，讓醬汁充分裹到雞肉上。多煮約2分鐘，煮透。