冬天總是讓人想吃一些暖暖的食物，今天為大家介紹的這道楓糖蘋(píng)果雞就是這樣。因?yàn)榧尤肓颂O(píng)果，讓雞的口感很清爽，小編今天就給大家?guī)?lái)了楓糖蘋(píng)果雞英語(yǔ)食譜小知識(shí)，大家快來(lái)煮一下吧

　　英語(yǔ)小知識(shí)

　　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(gè)蘋(píng)果(一紅一青)，去核切大塊

　　八個(gè)中等大小的紅蔥頭，豎著切四瓣

　　30克左右新鮮鼠尾草、撕開(kāi)

　　60克低鈉雞湯

　　30克楓糖糖漿

　　30克蘋(píng)果酒醋

　　Directions

　　制作步驟

　　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，使其變干，撒上鹽調(diào)味。準(zhǔn)備一個(gè)平底煎鍋，開(kāi)高火、倒上橄欖油。油熱之后，讓雞皮朝下煎它。中途不要?jiǎng)?，就這么煎上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(píng)果、紅蔥頭和鼠尾草。把火調(diào)成中火，繼續(xù)炒到雞肉的另一面也變黃，大約4到5分鐘。把雞肉挪到盤(pán)子里，繼續(xù)煮蘋(píng)果和紅蔥頭。不時(shí)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(shí)做好醬汁：把雞湯、楓糖糖漿、醋和半勺鹽混合到小碗里。倒入煎鍋里和蘋(píng)果、紅蔥頭一起煮開(kāi)，收汁到剩三分之二，大約2到3分鐘。再把雞肉放回到鍋里，讓醬汁充分裹到雞肉上。多煮約2分鐘，煮透。

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