我每天做的都是家庭料理，「入屋、易做、好好食」。之前有跟各位介紹過日本家庭的薯仔炆雞翼，今次就帶來法國家庭會吃的Poulet en Cocotte Bonne Femme ， 我將食譜改了少許，用雞鎚來做，還加了一些羽衣甘藍，重點就是全過程至上菜都是「一鍋呵成」，在家入廚就應該是這樣啊 。
雞髀6隻 | Skin-on chicken drumsticks
美國焗薯 2隻 | Potato
日本甘荀 1條 | Japanese Carrot
雞湯400毫升 | Chicken stock
法式芥末 1湯匙| Dijon mustard
羽衣甘藍 20g | Kale
橄欖油 2湯匙 | Olive Oil
檸檬 半個 | Lemon
百里香 適量 | Thyme
在炒鍋中用中火加熱油。
Heat the oil in a sauté pan over a medium heat.
用鹽和胡椒把雞腿調味，將帶皮的一面朝下放入平底鍋中。加入百里香和薯仔。
Season the chicken drumsticks with salt and pepper and place skin-side down in the pan with thyme and potatoes.
把雞腿和薯仔煮8分鐘, 直至雞皮變深棕色。加入甘荀 煮2-3分鐘。
Allow the chicken drumsticks and potatoes to cook without moving for 8 minutes, or until the chicken skin turns golden brown. Flip the chicken and potatoes, add the carrots and cook for 2-3 minutes.
將雞湯和芥末混合，然後加入鍋中，蓋上蓋子再煮 15分鐘，直到雞肉完全煮熟，薯仔和甘筍變軟，液體稍微減少，然後加入羽衣甘藍
Combine the chicken stock and mustard, then add to the sauté pan ,cover and cook for 15 minutes until the chicken is cooked, potatoes and carrots are tender and the liquid reduced slightly, then add the kale.
直接上桌，擠上適量的檸檬汁
Serve straight to the table with a good squeeze of lemon juice.
