POLLO ALLA CACCIATORA BRAISED CHICKEN WITH MIXED MUSHROOMS
慢炖鸡肉及混合菌菇

干牛肝菌50克

去骨鸡腿肉6个

面粉，视需求定

黄油100克

橄榄油40克

大蒜2瓣

迷迭香2枝

白葡萄酒200毫升

芹菜100克，切0.5厘米小丁

胡萝卜100克，切0.5厘米小丁

洋葱100克，切0.5厘米小丁

蘑菇800克

草菇200克

鸡汤500毫升

盐适量

黑胡椒适量

50g dried porcini

6 deboned chicken legs

Flour, as necessary

100g butter

40g olive oil

2 garlic cloves

2 rosemary stalks

200ml white wine

100g celery, cut into 1/2 cm dice

100g carrots, cut into 1/2 cm dice

100g onions, cut into 1/2 cm dice

800g mushrooms

200g straw mushrooms

500ml chicken stock

Salt, to taste

Black pepper, to taste

制作

将干牛肝菌提前放入清水中浸泡2小时。

在鸡腿肉上撒一些面粉，用盐和黑胡椒调味。

在铸铁锅中加入一半黄油和一半橄榄油，再加入1瓣大蒜和1枝迷迭香，中火炒出香味。将鸡腿肉放入锅中，煎至表皮酥脆，再倒入白葡萄酒，直至酒液蒸发。

另起锅放入余下的橄榄油、大蒜和迷迭香，再加入洋葱丁、芹菜丁和胡萝卜丁，略煸炒。

将牛肝菌、蘑菇和草菇洗净切成片，放入蔬菜中，文火略炒，随后加入鸡腿肉。最后倒入鸡汤，煮至软嫩。

Prepare the dish

2 hours before you start cooking, put the dry porcini in a bowl with fresh water.

Sprinkle the chicken with some flour and season with salt and black pepper.

In a cast iron pan, heat half of the butter and half of the olive oil over a medium flame with 1 garlic clove and 1 rosemary stalk until fragrant. Roast the chicken legs until the skin is crispy, then sprinkle with the white wine and let it evaporate.

Heat the remaining olive oil, garlic, and rosemary in a large pot and add the onion, celery, and carrot.

Clean and slice the porcini, mushrooms and straw mushrooms then add them to the vegetables. Cook gently for a few minutes, and then add the chicken legs. Cover with chicken stock and simmer until tender.