蘑菇酱鸡扒 Chicken Chop with Mushroom Sauce

蘑菇酱是我喜欢的酱汁之一，每次家里烤鸡的话大多数都会准备蘑菇酱来配搭。由于烤鸡会花比较长的时间，所以这次我就简单点，准备了煎鸡扒。昨日准备了煎鸡扒配蘑菇酱，再加上蒜香四季豆和马铃薯泥，一餐很丰富的晚餐。这蘑菇酱是以炒面糊加鸡高汤的方法煮成的，不过如果嫌麻烦的话可以看这里的做法，以罐头鸡味酱汁来代替，这样就不需要自己炒面糊。


上完这帖子爱心厨房就要放假了，和家人出去游玩几天，回来后我就会宣布部落格三周年庆抽奖活动的得主，之后整个五月我都不会再上帖子了，想好好休息一下，做一些自己想做的事情。

祝大家劳动节快乐！Happy Labour Day!

蘑菇酱鸡扒

材料：
去骨鸡全腿 4个
盐 3/4茶匙
干迷迭香 3/4茶匙
黑胡椒 1/2茶匙

土豆泥：
中等马铃薯 4粒（去皮，切成块状）
牛奶 1/4杯，或更多
牛油 2汤匙，或更多
盐和黑胡椒 适量

蒜香四季豆：
四季豆 200克（除去头尾）
蒜头 4瓣（剁碎）
盐和黑胡椒 适量

蘑菇酱：
牛油 3汤匙
面粉 4汤匙
褐蘑菇 150克（切片）
白蘑菇 150克（切片）
市售鸡高汤 2又1/2杯
新鲜百里香 2小枝
盐和黑胡椒 适量

做法：
1. 以盐、黑胡椒和干迷迭香将鸡腌制至少30分钟。以中高火烧热烤镬，将4汤匙油加入烤镬，然后放入鸡肉煎至两面呈金黄色，盛出保温。

2. 蘑菇酱：以中火烧热平底锅，加入牛油溶化。把蘑菇加入煮至软和呈褐色，及蘑菇渗出来的水已蒸发。加入面粉以小火拌炒，炒大约5分钟，不时搅拌一下。接着把鸡汤慢慢地加入，一边加入一边搅拌直到面粉糊完全溶化于鸡汤中。加入百里香，以盐和黑胡椒调味，转至小火煮至酱汁浓稠即可。

3. 马铃薯泥：煮滚一锅水，放入马铃薯及1茶匙的盐，煮至马铃薯软透变软即可。将马铃薯捞起，沥干水份，然后放回锅里，开着小火，让多余的水份挥发，熄火。用马铃薯压泥器把马铃薯压成泥，然后加入牛奶和牛油，以木匙搅拌成幼滑的泥状即可。加入少许盐和黑胡椒调味。

4. 蒜香四季豆：煮滚一锅水，加入1汤匙油和1茶匙糖，放入四季豆川烫2至3分钟，沥干备用。以中火烧热锅，加入1汤匙橄榄油烧热，放入蒜头爆香。加入四季豆，以大火炒2至3分钟，以盐和黑胡椒调味即可。

5. 上桌：将鸡扒盛入盘，淋上蘑菇酱，伴与配菜，乘热享用。




Chicken Chop with Mushroom Sauce

Ingredients:
4 deboned chicken whole legs
3/4 tsp salt
3/4 tsp dried rosemary
1/2 tsp black pepper

Mashed Potatoes:
4 medium potatoes, peeled and cut into chunks
1/4 cup milk, or more
2 tbsp butter, or more
Salt and black pepper to taste

Sautéed Green Beans with Garlic:
200 g green beans, trimmed and discarded the ends
4 cloves garlic
Salt and black pepper to taste

Mushroom Sauce:
3 tbsp butter
4 tbsp plain flour
150g brown button mushrooms, sliced
150 g white button mushrooms, sliced
2 and 1/2 cups store-bought chicken stock
2 sprig of fresh thyme
Salt and black pepper to taste

Method:
1.  Marinate the chicken with salt, black pepper and dried rosemary for at least 30 minutes. Heat a grill pan over medium high heat, add 4 tbsp of oil to the grill pan. Place the chicken in the pan and cook till golden brown on the both sides. Dish out and keep warm. 

2. Mushroom Sauce: Heat butter over medium heat in a pan. Add mushrooms and cook until the mushrooms are soft and browned, and the liquid from mushrooms has evaporated. Stir in the flour and cook for about 5 minutes, stirring occasionally. Slowly pour in the chicken stock and whisk until smooth. Add thyme and season with salt and black pepper. Turn to low heat and simmer until the mushroom sauce is thickened, stirring occasionally.

3. Mashed Potatoes: Bring a pot of water to boil. Put the potatoes and 1 tsp of salt into the pot, cook until the potatoes are tender. Drain the potatoes and place them back to the pot. Return the pot to the stove and cook over low heat to evaporate any excess moisture.
Mash potatoes with potato masher until no lumps remain. Add milk and butter potatoes, stir with a wooden spoon until smooth and creamy. Season with salt and black pepper

4. Sautéed Green Beans with Garlic: Bring a pot of water to the boil. Add 1 tbsp of oil and 1 tsp of sugar. Blanch the green beans for 2 to 3 minutes, drain and set aside.
Heat 1 tbsp of olive oil in a pan over medium heat, add garlic and saute till fragrant. Add the green beans and cook over high heat for 2 to 3 minutes. Season with salt and black pepper and the side dish is ready.

5. To Serve: Transfer the chicken chops to serving plates, pour the mushroom sauce over the chicken, and serve hot with the side dishes.


Servings: 4

This post is linked to the event Little Thumbs Up (April 2015 Event: Chicken) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Diana of The Domestic Goddess Wannabe.