关于枫糖苹果鸡的英语食谱大全
冬天总是让人想吃一些暖暖的食物，今天为大家介绍的这道枫糖苹果鸡就是这样。因为加入了苹果，让鸡的口感很清爽，小编今天就给大家带来了枫糖苹果鸡英语食谱小知识，大家快来煮一下吧
英语小知识
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
两磅重鸡胸肉一块，带骨带皮，切成大块
盐
两勺初榨橄榄油
两个苹果(一红一青)，去核切大块
八个中等大小的红葱头，竖着切四瓣
30克左右新鲜鼠尾草、撕开
60克低钠鸡汤
30克枫糖糖浆
30克苹果酒醋
Directions
制作步骤
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.
轻拍鸡肉，使其变干，撒上盐调味。准备一个平底煎锅，开高火、倒上橄榄油。油热之后，让鸡皮朝下煎它。中途不要动，就这么煎上5分钟左右，直到鸡皮变黄变酥脆。
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.
把鸡肉翻面，加入苹果、红葱头和鼠尾草。把火调成中火，继续炒到鸡肉的另一面也变黄，大约4到5分钟。把鸡肉挪到盘子里，继续煮苹果和红葱头。不时搅拌、直到变成金色，大约2分钟左右。
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.
同时做好酱汁：把鸡汤、枫糖糖浆、醋和半勺盐混合到小碗里。倒入煎锅里和苹果、红葱头一起煮开，收汁到剩三分之二，大约2到3分钟。再把鸡肉放回到锅里，让酱汁充分裹到鸡肉上。多煮约2分钟，煮透。
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