Serves 2
2人份
Chicken
雞肉材料：
1 cup extra-virgin olive oil
1杯特級(jí)初榨橄欖油
Zest of 1 lemon, peeled in big strips
一個(gè)檸檬的皮，切大條
4 garlic cloves, smashed
4瓣兒蒜议惰，壓碎
4 fresh thyme sprigs
4根新鮮的百里香枝
2 fresh rosemary sprigs
2根新鮮的迷迭香枝
2 bay leaves
2片兒月桂葉
2 tablespoons finely chopped fresh chives
2湯匙切碎的香蔥
2 tablespoons finely chopped fresh flat-leaf parsley
2湯匙切碎的新鮮的歐芹
2 tablespoons finely chopped fresh tarragon
2湯匙切碎的新鮮的龍蒿
1 lemon, sliced in paper-thin circles
1個(gè)檸檬慎颗，切成紙一樣薄的圓片
2 bone-in chicken breasts, 8 ounces each, skin on
2個(gè)雞胸肉，每個(gè)大約226克换淆，帶皮
Sea salt and freshly ground black pepper
海鹽和新鮮的黑胡椒
? cup Chicken Stock
半杯雞湯
Juice of ? lemon
半個(gè)檸檬哗总，榨汁
1 tablespoon unsalted butter
1湯匙無鹽黃油
Broccoli
西蘭花材料：
2 tablespoons extra-virgin olive oil
2湯匙特級(jí)初榨橄欖油
Pinch of red pepper flakes
一撮紅辣椒片
5 garlic cloves, coarsely chopped
5瓣兒蒜，粗切
1 bunch broccoli, about 1 pound, including stems, coarsely chopped
一個(gè)西蘭花倍试，大約450克讯屈，包括莖，粗切
1 cup Chicken Stock
一杯雞湯
? cup plain yogurt
1/4杯普通酸奶
Sea salt and freshly ground black pepper
海鹽和新鮮黑胡椒
步驟：
Start by marinating the chicken because it will take the longest. To infuse the oil with flavor and create a base for the marinade, combine the olive oil with the lemon zest, garlic, thyme, rosemary, and bay leaves in a small pot and place over very low heat. You don’t want to fry the herbs, just steep them like you’re making tea. When the oil begins to simmer, shut off the heat and let it stand for 10 minutes. Pour the fragrant oil, solid pieces and all, into a bowl and put it in the refrigerator to cool.
先腌制雞肉县习，因?yàn)檫@是最耗時(shí)的涮母。把橄欖油和檸檬皮、大蒜躁愿、百里香叛本、迷迭香和月桂葉混合，放在一個(gè)小鍋里面彤钟，給一點(diǎn)點(diǎn)火即可来候。你不想炸讓這些香料，因此逸雹，就這么浸泡著营搅，就好像你在泡茶一樣。當(dāng)這個(gè)油開始慢慢沸的時(shí)間梆砸，關(guān)火转质，放一邊兒10分鐘，把這些東西都倒在一個(gè)碗里帖世，放進(jìn)冰箱冷卻休蟹。
Combine the chopped chives, parsley, and tarragon in a small bowl. Stuff 2 lemon slices under the skin of each chicken breast, along with half of the mixed chopped herbs. Put the chicken in a resealable food storage bag and pour in the cool herb oil, turning to coat really well. Toss in the remaining half of the chopped herbs, seal the bag, and refrigerate at least 5 hours or as long as all day.
把香蔥、歐芹和龍蒿放在一個(gè)小碗里面日矫，在雞胸肉的皮膚下面塞兩片檸檬片赂弓，以及一半剛剛混合好的香蔥等。把雞肉放在一個(gè)可以密封的食物儲(chǔ)存器里面哪轿，把剛剛弄好的油倒進(jìn)去拣展，使雞肉充分浸潤，把剩下的一半香蔥混合物倒進(jìn)去缔逛，把這個(gè)容器密封好备埃，冷藏5小時(shí)姓惑，或者一整天。
Remove the chicken from the?refrigerator about 15 minutes before cooking so it won’t be too cold when it goes into the pan; cold chicken takes longer to cook. Preheat the oven to 350°F. Put a cast-iron (or regular ovenproof) skillet over medium heat. Drizzle the bottom of the pan with a 2-count of olive oil and heat until almost smoking; this will keep the chicken from sticking. Season the chicken with a fair amount of salt and pepper and put it in the pan, skin side down. Cook for 5 minutes or until the skin begins to set and crisp. Flip the chicken and brown another 5 minutes. Flip it yet again, so the skin side is down, and transfer the entire pan to the oven. You want the chicken to render its fat and the skin to crisp up. Roast the chicken for 20 to 25 minutes or until cooked through. While that’s in the oven, move on to the broccoli.
在你要做之前的15分鐘按脚，把雞肉從冰箱里面拿出來于毙，這樣的話肉不至于太冷，而且冷肉會(huì)耗費(fèi)更長的烹飪時(shí)間辅搬。預(yù)熱烤箱176攝氏度唯沮。中火加熱一只普通的平底鍋，淋上橄欖油堪遂，加熱介蛉，直到橄欖油快要有油煙冒出了，這可以防止雞肉粘連在一起溶褪。把雞肉放進(jìn)鍋里币旧，并且用鹽和黑胡椒調(diào)味，雞胸的皮膚那面朝下猿妈。煎5分鐘或者雞皮膚開始變脆吹菱。把雞肉翻轉(zhuǎn)過來，再煎5分鐘彭则。再翻過來鳍刷，這樣雞皮膚那面朝下，然后把這個(gè)鍋?zhàn)臃旁诳鞠淅锩娓┒丁Ｎ覀兿胱岆u皮膚里的脂肪烤出來输瓜，讓表皮變脆》移迹烤雞肉大約20-25分鐘前痘，或者直到熟透。雞肉在烤的時(shí)候担忧，開始做西蘭花。
Heat the olive oil in a medium pot; add the red pepper flakes and garlic. Throw in the broccoli and toss to coat in the garlic and oil. Pour in the chicken stock, cover, and let the broccoli steam for 10 minutes. When it is quite soft, pulse the broccoli a few times in a food processor, or better yet, use a handheld blender if you have one. The broccoli should be partly smooth and partly chunky. Stir in the yogurt to give the broccoli some body and season with salt and pepper.
在一只中鍋里面加熱橄欖油坯癣，加熱紅辣椒片和大蒜瓶盛。把西蘭花放進(jìn)去，讓其裹上油和大蒜示罗，把雞湯加入惩猫，蓋上蓋子，讓西蘭花燉煮10分鐘蚜点。當(dāng)西蘭花都變軟了轧房，用一個(gè)手動(dòng)攪拌器把西蘭花攪打一下。西蘭花應(yīng)該是部分細(xì)膩部分依然厚實(shí)绍绘。把酸奶拌入奶镶，這樣西蘭花就可以塑形了迟赃，然后加入鹽和黑胡椒。
Transfer the chicken to a platter and keep it warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Add the chicken stock and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Stir in the butter to smooth out the sauce and turn off the heat.
把雞肉轉(zhuǎn)移到一個(gè)大淺盤里面厂镇，保持溫?zé)嵯吮凇３?湯匙雞脂肪外，把所有平底鍋里的東西都倒出來捺信，然后把平底鍋放回爐子上酌媒，加入雞湯和檸檬汁肚豺，用中火煮茶没，直到煮成糖漿狀，大約需要5分鐘计呈，加入黃油掌挚，關(guān)火雨席。
Spoon the smashed broccoli onto 2 plates, lay the chicken on top, and drizzle with the pan sauce. This is comfort food!
把西蘭花舀到兩個(gè)盤里，把雞肉放在上面疫诽，淋上剛剛制作的醬汁舅世，開吃吧~
特別說明：這道菜出自大神Tyler Florence哦~
