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#Chill Weekend

紅酒燴雞翼

Difficulty
Product Used
蕃茄濃湯
Ingredients
金寶湯10.5oz蕃茄濃湯 1罐
雞翼 8隻
蘑菇 5粒
紅酒 1/8杯
Method
1
先將蘑菇洗淨，切片備用。
2
雞翼洗淨，吸乾水份，用香草、鹽、蒜茸醃15分鐘，備用。
3
燒熱鑊，將雞翼煎至金黃色，備用。
4
將蕃茄濃湯倒入鑊內，煮至微熱後放入雞翼、蘑菇及紅酒，把蓋蓋上，15分鐘後即可上。
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