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チキンソテー(鶏もも肉のレンガ焼き)｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし

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小倉知巳のイタリアンプロ養成講座

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Ingredients

鶏もも肉 : 1枚(260g)
塩 : 少々
ニンニク : 1片
(A) Olive oil : 適量
(B) Shallot : 1/2個
(B) white wine : 20cc
(B) red wine vinegar : 20cc
(B) dried red pepper : 1〜2粒
鶏ブイヨン : 70〜80cc
塩 : 少々
(C) Olive oil : 適量

Time required

15minutes

Procedure

1) 鶏もも肉を焼く 02:18
Lightly sprinkle salt on both sides of the chicken thighs.
Pour olive oil (not listed) into a frying pan and add the chicken thighs skin side down.
Place a plate and weight on top and bake for 10 minutes.
When the skin is well browned, turn it over and heat it all over and remove it to a plate.
2) ソースを作る 03:54
Put (A) olive oil and crushed garlic in a pan and simmer until the garlic turns golden brown.
Add (B) in order and bring to a boil over low heat.
Add the chicken bouillon, increase the heat a little and bring to a boil.
Transfer the chicken thighs from step 1 to the frying pan, mix, and season with salt (not listed).
Turn off the heat, add the olive oil in (C), and mix to emulsify.
3) 盛り付ける 11:05
Pour the sauce from step 2 onto the chicken thighs that were taken out on a plate in step 1 to complete.

Point

・For the weight in step 1, it is good to use a pot or frying pan filled with hot water.
・It is best to use a new frying pan for frying chicken thighs.
・It is better to do step 2 while the chicken thighs are grilling.
Remove the seeds from the dried chillies and add them.
・ Garlic is easy to crush if you hit it lightly with the belly of a kitchen knife.