這道菜簡直就是寶，非常值得納入家常菜之列。它極之易做，又極美味，周末家庭聚餐時享用最適合不過，尤其當家傭放假時可派上用場。煮法可謂直截了當，只要一個燉鍋再加一個平底煎鍋便能成事，餐後也毋須做太多清洗工作。我的舊同學Lydia Kan慷慨地向大家公開這個食譜，乍看這道菜簡單得可以，但細閱後會發現內裏精心安排的味覺層次。一開始放入煙肉與雞同焗，焗至中途再加酒，最後以蒜和牛油炒香的雜菌蓋在雞面作結。Lydia炮製出來的佳餚別具錯綜複雜的口感和味道，我對如此簡易的製法深感驚歎，更為異常令人滿足的美味而驚喜，當中滋味，不嘗不知，為Lydia喝采！
Lydia Kan
Lydia Kan過人之處是事事親力親為，將精力和時間奉獻給家庭。她熱愛家人，是位無懈可擊的女兒、妻子、母親和祖母，而且著實喜愛廚藝和美食，知識廣博的她經常親自下廚，每個周末都為眾多家庭成員大顯身手。這道烤雞正好印證她的才華和技巧，這食譜不但能滿足口腹之慾，還讓她毋須在廚房花太多時間，可多些陪伴家人。
Lydia Kan的醇酒烤雞 / Lydia Kan's Roast Chicken with Wine
| 材料 | Ingredients |
| 黃油雞件
（雞腿的上部或下部均較佳，雞胸亦可）12件 | 12 pieces of yellow oil chicken, preferably thighs and legs, but you can also include the breast if you like
|
| 意大利煙肉200克
| 200g smoked Pancetta
|
| 大乾蔥頭（整粒去皮）10粒
| 10 large shallots, peeled and left whole
|
| 迷迭香和百里香數小段
| A few sprigs of Rosemary and thyme
|
| 海鹽少許
| Dash sea salt
|
| 黑胡椒少許
| Dash black pepper
|
| 白酒或紅酒（品牌隨意）1/2瓶
| 1/2 bottle of either white or red wine, use a wine you would drink
|
| 雜菌（品種隨意，洗淨及切1/4吋厚）1磅
| 1 lb mixed mushrooms, choose the variety you like, cleaned and sliced 1/4" thick
|
| 蒜頭（剁蓉）2瓣
| 300ml olive oil |
| 牛油2湯匙
| 2 cloves garlic, minced fine
|
| 平葉番茜（略切碎，裝飾用）1撮
| 2 tbsp butter Handful of flat leaf parsley, roughly chopped for garnish
|
製法
1.焗爐預熱至攝氏220度（華氏425度、煤氣7度），於雞皮上戳小孔。
Preheat oven to 220℃（425℉ or Gas Mark 7）. Prick holes into the skin of the chicken.
2.雞件加少許鹽和胡椒調味，蘸上橄欖油。
Heat the 300ml olive oil in a deep frying pan or skillet. Add first the potato slices into the oil.
3.然後把雞件放入厚身淺燉鍋內，雞皮向上。必須確保燉鍋大小足以從容地容納雞件。
Then place chicken pieces in a heavy shallow casserole, skin side up. Make sure the casserole can hold the chicken pieces comfortably.
4.除去意大利煙肉的外皮，切約1/4吋厚片，再切成約1/4吋闊的肉粒，將之撒在雞件上。
Remove rind from pancetta, slice into 1/4" thick slices and cut into lardons about 1/4" wide. Scatter pancetta lardons onto the chicken.
5.圍著雞件放上整粒乾蔥和香草（迷迭香和百里香），再將大約1/4杯橄欖油淋在雞上。
Scatter whole shallots and herbs（Rosemary and thyme）around chicken. Pour approximately 1/4 cup olive oil over the chicken.
6.燉鍋毋須加蓋，放入焗爐焗半小時，直至雞肉微焦和香脆。
Place casserole in oven uncovered for 1/2 hour until chicken is lightly browned and crisp.
7.注入半瓶酒，放回焗爐。調低爐溫至攝氏180度（華氏350度、煤氣4度），視乎雞件大小，再烤30至45分鐘。
Add 1/2 bottle wine and return to oven. Reduce heat to 180℃（350℉ or Gas Mark 4）and cook a further 1/2 hour to 45 minutes, depending on size of the chicken pieces.
8.與此同時，用牛油和蒜蓉炒香雜菌，備用。
Meanwhile, sauté mushrooms with the butter and garlic and set aside.
9.烤好雞件後，取出燉鍋，移到火爐上。棄掉迷迭香和百里香，並用碟子盛起雞件。
When the chicken is done, remove the casserole from the oven and place on stove top. Discard the rosemary and thyme sprigs. Remove chicken pieces to a dish.
10.慢火將肉汁加熱，以海鹽和胡椒調味，喜歡的話可以加少許糖。
Bring sauce to a simmer and season to taste with sea salt, pepper and a little pinch of sugar, if desired.
11.用少許粟粉水埋芡，放雞件回燉鍋內。
Thicken a little cornstarch mixed with water and put the chicken pieces back into the casserole.
12.放上雜菌和灑下番茜碎，即可享用！
Scatter the mushrooms on top and sprinkle with the chopped parsley. Serve!
備註 Notes
有機雞與本地黃油雞的比較 / Organic Chicken VS Local Yellow Oil Chicken
1.我通常會在city'super買澳洲的無激素肉雞，那些都是急凍的，經解凍後才出售的雞。
2.本地的黃油雞肥膏較多，容易烤得焦香，雞肉又多汁。此外，正因為油分重，做出來的醬汁色澤偏黃，注重健康的人士，將油撇走就是了。話雖如此，無激素的雞肉較軟嫩，本地雞則時會帶點韌，但明顯地較具雞香味。
3.我會在灣仔街市名為「平靚正」的店子，買新鮮的本地黃油雞。地址：灣仔灣仔道43C地舖，電話：2836 5833
4.如選用本地雞隻，最好配以一杯雞上湯與紅酒共下同烹，以補本地雞雞汁較少之不足，以及慎防入口雞隻會被雞販泵水，令重量增加。
1.I usually buy the hormone-free, cut chicken from Australia at city'super. These have been previously frozen but are defrosted when you buy them.
2.The difference is that the local yellow chicken is much fatter so it browns much easier and the flesh is much juicier. Also after the dish is done the sauce is quite yellow because of the oil, so for those who are health conscious, simply skim off the oil. Having said that, the hormone-free chicken is very tender whereas the local chicken sometimes can be a bit stringy but definitely has more flavour.
3.I get my local wet market yellow oil chicken from : "Cheap Best Fresh", 43C, G/F, Wanchai Road, Wanchai. Tel : 2836 5833
4.If local chicken is used a cup of chicken stock can be added along with the wine as there seems to be less liquid in the local chickens. They tend to inject water into the imported chicken to increase the weight.
