Recipes from Hell's Kitchen S1E6：Bone-in Chicken Breast

Christina Wilson（前地狱厨房冠军、现地狱厨房副厨）在YouTube上有10个演示HK经典食谱的视频，视频下附有非常详细的文字食谱，供大家参考。本食谱需要配合视频使用。食谱为4人份量。

Bone-in Chicken Breast（连骨鸡胸）

Ingredients:

-4ea 10 oz bone in, skin on, Chicken Breast

-2ea Garlic Cloves

-1/2bu Thyme

-1ea Lemon, zested

-4oz Olive Oil for cooking

-16oz Chicken Stock

-2T Butter, unsalted

-TT Salt & Pepper

材料：

-4块        连骨带皮的鸡胸肉 

-2瓣        大蒜-半束百里香 

-1个        柠檬的屑 

-4盎司    橄榄油 

-16盎司  鸡肉高汤 

-2汤匙    无盐黄油 

-适量      盐和黑胡椒 

Heat oven to 375 degrees. In a large sauté pan over a medium high flame, add oil and allow to heat. Season chicken breasts with salt and pepper and carefully place skin side down. Allow skin to crisp; flip breast once it releases from pan easily, approx. 3-5 minutes. Allow chicken to cook on flesh side for approx. 3 min; carefully add 4 oz chicken stock, thyme and garlic and flip chicken back to skin side. Place in oven and allow chicken to cook thoroughly for approx. 10 minutes. Remove from oven and take chicken out of pan to rest. Place pan back over medium heat and add remaining chicken stock. Allow chicken stock to reduce to desired consistency and mount with butter. Once butter has incorporated, strain the pan gravy through a fine mesh strainer and reserve for serving.

步骤：

1、烤箱预热375华氏度；

2、锅里加入油，用中高温烧热；

3、用盐和黑胡椒给鸡胸肉调味，皮朝下煎，把皮煎脆，约3-5分钟，皮可以轻易离锅的时候翻面；

4、无皮的一面煎约3分钟；

5、加入4盎司鸡肉高汤，还有百里香、大蒜，再一次翻面使皮朝下，然后进烤箱，烤约10分钟至鸡肉全熟；

6、出烤箱，醒肉；

7、用中火加热锅子，加入剩下的鸡肉高汤，收汁，然后加入黄油；

8、黄油与高汤混合后，酱汁过一下细筛，放置备用。

注：视频里无皮的一面并没有煎，而是翻面后直接皮朝上进的烤箱，烤15-20分钟，且温度也不同，是450华氏度。

视频连接：

Additional Recipe(s) For Video Description Section:

ANDOUILLE SAUSAGE POTATO HASH（香肠土豆丁）

-2ea Yams, peeled and small diced

-2ea Yukon Gold Potato, peeled and small diced

-1ea Yellow Onion, small diced

-8oz Andouille Sausage, small diced

-2ea Rosemary Sprigs, finely chopped

-2oz Olive Oil for cooking

-4oz Chicken Stock

-TT Salt and Pepper

材料：

-2个      甜薯，削皮切小丁 

-2个      育空金土豆，削皮切小丁 

-1个      黄洋葱，切小丁 

-8盎司   烟熏香肠，切小丁 

-2束       迷迭香，细细切碎 

-2盎司   橄榄油 

-4盎司   鸡肉高汤 

-适量     盐和黑胡椒

Partially cook the yams and Yukon gold potatoes separately in salted boiling water. The potatoes should be cooked until just for tender, removed from water and dried on a half sheet tray or plate lined with a paper towel. In a large sauté pan, heat oil over medium flame. Add the onions and cook until translucent and fragrant. Add the sausage and cook until oil begins to release. You will see the onions and oil start to take on a slight orange hue. Add both potatoes and rosemary. Continue to cook until thoroughly incorporated. Season to taste with salt and pepper.

步骤：

1、在沸腾的盐水里将甜薯和育空金土豆分开煮至半熟，土豆应该煮至刚好变软，沥水，放置在厨房上分别吸干；

2、拿一个大煎锅，用中火热油，加入洋葱，炒至变透明和出香味；

3、加入香肠，炒至出油，你会看到洋葱会被染上淡淡的橙色；

4、加入两种土豆丁和迷迭香，炒至所有材料成为一个整体；

5、用适量盐和黑胡椒调味。

注：

1、视频里先炒的香肠再加的洋葱，而且放了大蒜；

2、根据视频里的演示，鸡肉高汤应该在第4步的最后加入。

 SWISS CHARD（瑞士甜菜）

-1bunch Chard, cleaned, stems removed and rough chopped

-1ea Garlic Clove, minced

-1oz Olive Oil

-TT Salt & Pepper 

材料：

-1把      甜菜，洗净、去茎、粗略切碎

-1瓣      大蒜，切碎

-1盎司  橄榄油

-适量    盐和黑胡椒

In large sauté pan over medium flame, heat oil and add garlic. Cook until fragrant, but not burned. Burned garlic will make your greens bitter. Once fragrant, add chard and season. Sauté lightly until greens are wilted.

步骤：

1、拿一个大煎锅，置于中火上，热油，加入大蒜；

2、炒至大蒜出香味，但不要烧糊，烧糊的大蒜会让甜菜有苦味；

3、出香味后，加入甜菜和调味料，略微炒一下至蔬菜变软。

注：视频里在最后加入了一点鸡肉高汤。

地狱厨房食谱S1E1: 松露培根蛋面  

https://www.bilibili.com/read/cv569141 ;

地狱厨房食谱S1E2: 香煎比目鱼 

https://www.bilibili.com/read/cv623397 ;

地狱厨房食谱S1E3: 龙虾意面 

https://www.bilibili.com/read/cv655083 ;

地狱厨房食谱S1E4: 脆皮三文鱼

https://www.bilibili.com/read/cv727017

地狱厨房食谱S1E5：龙虾调味饭

https://www.bilibili.com/read/cv809243/