Tarragon Chicken ni dah lama aku buat... saja jalan-jalan kat Jusco, ternampak Tarragon terus aku beli. haha. sakai a bit...
rasa tarragon herbs ni sedap gak. sampai aku rasa menyesal masak sekeping chicken breast ni sbb xleh nk tambah lg. haha. Keji... ngaku jela kuat makan. kan?kata nak kurus. kuruslah sgt! :P
tp sygnye takde side dish. it would be nice if ada garlic parsley potato salad. or any salad will do :P some carbs and nice drink.
Resepinya aku dapatkan di dalam laman sesawang Food Network. tp mcm biasa, aku ubah suai sikit
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| Ni la tarragon Chicken aku yg humble. tp serious kalo ada side dish lagi sedap! |
TARRAGON CHICKEN VERSI AKU
Dari : Foodnetwork.com
Diubahsuai oleh: yours truly hehew
Bahan-bahan
2 sudu besar Garlic Oil - aku guna homemade garlic infused oil - caranya smash bawang putih setangkai dan masukkan ke dalam mangkuk berisi minyak zaitun. bakar dlm oven selama 10minit. bole simpan :P. kalo tak smash je 2 ulas bawang putih
1 keping filet dada ayam | aku ketuk sikit supaya sama tebal dan cucuk guna garpu
1/2 biji bawang bombay - cincang | ni aku tambah
1/3 cup heavy cream/cooking cream
sebatang scallion | scallion tu daun bawang heheh... - hiris
garam secukupnya | aku ganti dengan serbuk pati ayam tumix
segenggam tarragon herbs | fresh punya- chopped
sedikit fresh ground white pepper
sedikit air - dalam 1/3 cawan
Caranya:
1. panaskan frying pan - masukkan minyak bawang putih
2. Sautee bawang putih dan bawang bombay anda.. masukkan separuh chopped tarragon tadi serta chopped scallions hingga lembut
3. ketepikan bahan di saute, masukkan ayam. dan biarkan ia masak . letakkan bahan sautee di atas ayam td. pastikan tidak hangus ya herbs tadi.
4. masukkan serbuk pati ayam ke dalam air. kacau dan tuang ke dalam frying pan. biarkan ia mendidih bersama ayam. turunkan api ke low heat. biarkan ia merenih perlahan dlm 10 minit. terbalikkan. tutup kuali dgn penutup.
5. periksa ayam jika sudah masak sempurna. jangan overcooked your chicken ye? nti tak sedap. hehek. caranya. ambil pisau dan cucuk ke bahagian ayam yg paling tebal. sekiranya tembus licin dan mudah, ayam dh msk...angkat ayam masuk ke dalam pinggan. covers with aluminium foil.
6.ok, sisa2 di kuali td ada lg kan? theres a lot of flavours in it. jgn g basuh teruih kuali korg. syg wo. ambik heavy cream td dan tuang saja ke atas remaining chicken stock dlm kuali. rasa sampai cukup rasa masin. kalo tak, tambah garam or chicken stock. masukkan lebihan tarragon dan kacau sebati.
7. tutup api dan tuangkan cream ke atas ayam td. sedia di makan~!
RESEPI ASAL TARRAGON CHICKEN
From : Foodnetwork.com
Ingredients
- 2 teaspoons garlic oil
- 2 fat scallions or 4 skinny ones, thinly sliced
- 1/2 teaspoon freeze-dried tarragon
- 2 chicken breast fillets, skinless and boneless
- 1/3 cup vermouth or white wine
- 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
- 1/2 cup heavy cream
- Fresh white pepper, to grind over
- 2 teaspoons chopped fresh tarragon, plus a pinch more for sprinkling
Directions
Heat the garlic oil in a frying pan or Dutch oven that has a lid
and in which the chicken breasts will fit pretty snugly. Add the
scallions, stir, then sprinkle in the freeze-dried tarragon, stir again
and cook them in the garlic oil for a minute, stirring some more as they
cook.
Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching the scallions don't burn. If they look like they're beginning to, scrape them from the pan and let them sit on the chicken pieces.
Turn over the breasts, and add the vermouth (or white wine). Let the vermouth bubble up, then add the salt. Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes. Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again.
Remove the chicken breasts to warmed plates. Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper.
Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve.
selamat mencuba!
Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching the scallions don't burn. If they look like they're beginning to, scrape them from the pan and let them sit on the chicken pieces.
Turn over the breasts, and add the vermouth (or white wine). Let the vermouth bubble up, then add the salt. Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes. Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again.
Remove the chicken breasts to warmed plates. Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper.
Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve.
selamat mencuba!
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