Ingredients (for 4):
- Chicken legs - 4
- White mushroom - 200 g
- Shallot - 30 g
- Butter - 20 g
- Brandy - 50 ml
- White wine - 150 ml
- Tomato puree - 150 g
- Butter - 10 g
- Mixed herbs - 3 g
- Potato - 250 g
- Butter - 40 g
- Milk - 70 ml
- Cream - 30 ml
- Nutmeg - dashes
Procedures:
1. Marinate the chicken legs with salt and black pepper finely.
2. Cut the white mushroom into slices.
3. Chop the shallot finely.
4. Cut the potato into slices and put in water before cooking.
5. Saute the chicken legs with butter and cooking oil, first on the side with skin, until golden brown.
6. Turn the chicken legs over and continue to saute until the other side is also golden brown. Then remove the chicken legs and put in oven to cook until fully done.
7. Add the white mushroom into the pan and saute.
8. Add the shallot into the pan and continue to saute.
9. Add brandy to saute, burning away the alcohol, and then add white wine to extract the essence on the pan.
10. Lower the heat and reduce the sauce, and then add the tomato puree, and cook until the sauce thickens.
11. Cook the potato in boiling water, adding some salt to season, until the potato softens.
12. Drain the pan and continue to cook the potato to dry them up.
14. Heat the milk, then add cream and butter to mix well.
15. Add the milk to the potato mash and mix well. Season with salt, white pepper powder and nutmeg.
16. Season the sauce with salt, white pepper powder and butter. Then add the mixed herbs.
17. Cut the chicken legs into two halves and put on the serving plate.
18. Scoop some potato mash on the side. Pour in the sauce on top of the chicken. Sprinkle with some parsley.
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