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鶏胸肉とじゃがいものローズマリーポワレ Blanc de poulet et pomme de terre poilée au romarin(Chicken breast and roasted potato with rosemary)
バーの軽食レシピ集
Bar snacks recipe collection
ストーリー
Recipe trivia
深夜バーの軽食で提供していた鶏料理で最も人気のあった三つの料理の一つ。もも肉で作っても良いのだけど、ここでは自家用に安価な胸肉を使っている。また、付け合わせには相性の良いじゃがいもを使っている。とてもシンプルな料理だけど、余分な味付けや小細工はこの料理に関しては蛇足だ。
ちなみに、あとの二つは「鶏の唐揚げ」と「鶏肉のソテーハニーマスタードソース」。こっちはまたの機会に。
One of the three most popular chicken dishes served at late-night bar snacks. You can also make it with thigh meat, but here I use breast meat, which is cheaper for home cooking. Also, as a garnish, we use potatoes, which go well together. It's a very simple dish, but the extra seasoning and tricks are a no-no when it comes to this dish.
By the way, the other two are "deep-fried chicken" and "sautéed chicken with honey mustard sauce." I'll share the recipes with you on another occasion.
ローズマリーはとても魅力的なハーブで、香気が高く、肉料理、とりわけ鶏肉や羊肉と愛称が良い。野菜ではじゃがいもや蕪との相性が良い。リフレッシュ、抗菌、臭い消しなどの効用があり、古代から地中海を中心に使われ続けているハーブの代表格の一つだ。邪気を退ける力があり、記憶を鮮明にするとも言われている。
僕の大好きなハーブの一つで、プランター園芸を始めた時に真っ先に植えたのだけど、最初はなかなか上手く育てられなかった。うどんこ病だかのせいで葉が白くなってしまい、いつまで経っても大きくならないのだ。地中海の原産だけあって乾燥した気候が好きだったようで、植えた土が悪くて水はけもよくなかったようだ。ハーブ用の土を入れた大きな鉢に移植したら、元気を取り戻して、大した世話をしなくても成長するようになった。以来、買わずに済むようになった。
Rosemary is a very attractive herb, with a strong aroma that makes it a favorite with meat dishes, especially chicken and lamb (mutton). As for vegetables, it goes well with potatoes and turnips. It has refreshing, antibacterial, and odor-eliminating effects, and is one of the representative herbs that have been used mainly in the Mediterranean since ancient times. It is said to have the power to ward off evil spirits and make memories clearer.
It's one of my favorite herbs, and it was the first thing I planted when I started gardening in planters, but it didn't grow well at first. The leaves have turned white due to powdery mildew, and no matter how long it takes, they won't grow. As it is native to the Mediterranean, it seems to have liked dry climates, and the soil it was planted in was poor and didn't have good drainage. When I transplanted it into a large pot filled with herb soil, it came back to life and began to grow without much care. Since then, I no longer have to buy it.
鶏肉特有の臭みをローズマリーの香気が包み込み、別次元のご馳走に押し上げてくれる。冷めても美味しいので、僕は余分に作って冷蔵庫に常備菜として保存しておき、薄く切ってマスタードやザウアークラウトと合わせて、サンドイッチの具に流用する。僕のお気に入りのお弁当の一つだ。
The unique smell of chicken is enveloped by the aroma of rosemary, taking it to another level of feasting. It's delicious even when it's cold, so I make extra and keep it in the fridge as a regular dish, then cut it thinly and add it to mustard and sauerkraut to use as a sandwich filling. It's one of my favorite lunch boxes.
Ingredients:
材料:
鶏胸肉
じゃがいも
生のローズマリー
自然塩
胡椒
オリーブオイル
chicken breast
potato
fresh rosemary
natural salt
pepper
Olive oil
procedure:
手順:
鶏胸肉は、均等な厚みになるように包丁を入れて、厚い部分を開き、水分を拭き取って、塩胡椒し、千切ったローズマリーの葉を押し付けておく。
じゃがいもは、一口大に切り分けて、少し硬めに蒸しておく。新じゃがいもの場合は、皮を剥く必要はない。
フライパンを十分に熱し(テフロン加工の場合は必要ない)、油を敷く。
胸肉は皮目を下にしてフライパンに入れる。飾り用の枝付きのローズマリーも一緒に入れる。フライ返しで肉を押さえながら、弱めの中火で皮がパリッとするまで焼く。目安は6分くらい。
一旦肉とローズマリーの枝を取り出して、蒸したじゃがいもを入れて、塩胡椒してざっと炒める。
炒めたじゃがいもの真ん中にスペースを作り、避けておいた肉を皮目を上に戻しいれて、フライパンの油をスプーンで肉にかけながら火を通す。目安は5分くらい。焼きすぎるとパサつくので、多少中心がピンクの状態で、余熱で火が通る余地を残して仕上げると良い。
仕上がった肉を取り出し、残りのじゃがいもをもう少し炒め、取り出して皿に敷く。その上に皮目を上にした鶏肉を乗せて、ローズマリーの枝を飾る。
Insert a knife into the chicken breast so that it is evenly thick, open the thick part, wipe off the moisture, season with salt and pepper, and press the shredded rosemary leaves.
Cut the potatoes into bite-sized pieces and steam until slightly firm. If you have new potatoes, there is no need to peel them.
Heat a frying pan sufficiently (not necessary if it is Teflon coated) and add oil.
Place the breast meat, skin side down, in the skillet. Add some sprigs of rosemary for decoration. Press the meat with a spatula and fry over medium-low heat until the skin is crispy. The approximate time is around 6 minutes.
Remove the meat and rosemary sprigs, add the steamed potatoes, season with salt and pepper, and stir-fry briefly.
Make a space in the center of the stir-fried potatoes, put the meat that you had avoided back in, skin side up, and cook while pouring the oil from the frying pan over the meat with a spoon. The approximate time is about 5 minutes. If you overcook it, it will become dry, so it's best to leave it slightly pink in the center and leave enough time for it to cook through the residual heat.
Take out the finished meat, fry the remaining potatoes a little more, then take it out and spread it on a plate. Place the chicken, skin side up, on top and garnish with rosemary sprigs. in
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Tips and tricks:
コツと応用のヒント:
ここでは胸肉を使っているが、もちろんモモ肉や骨付き肉でも良い。
火が均等に入るよう、鶏肉を均等な厚みに前処理しておくことが大切。また、胸肉の場合、鶏肉をを小さめにカットするならば、繊維に沿った方向にカットすること。繊維を断ち切る方向にカットしてしまうと、焼く工程で肉汁が流れ出してしまい、ジューシーさを失ってしまう。
じゃがいもは、茹でても良いが、蒸したほうが旨みが流れ出ずに美味しいし、フライパンで炒めるときに水っぽく崩れないので好ましい。無水鍋にちょっと水を張ってじゃがいもを入れて蒸し焼きすれば、蒸し器をわざわざセットする必要はない。
フライ返で押えるのは、皮目をフライパンの底に押し付けてパリッと焦がすため。鉄のフライパンを使う場合は十分にフライパンを余熱しないで焼くと皮が貼り付いてしまうので、注意を要する。
じゃがいもを入れて炒めると、鶏の旨みがじゃがいもに絡んで美味しくなる。この時じゃがいもが油を吸いすぎてしまうようなら、少し油を足してやると良い。
油を肉にスプーンで回しかけながら反対側の面を焼くと、皮目がよりパリッと仕上がる。この焼き方をフランス料理ではポワレ(poêler/poilée)と呼ぶ。
この料理はオーブン焼き(Rôtir)で作っても美味しいのだが、家庭でやりやすいフライパンでの調理法を紹介した。
火入れの大体の目安は書いておいたけど、バーナーの火力やフライパンの熱伝導で同じになるとは限らない。不安のある方は単純に温度計を使えば良い。以前の記事に温度計の使い方を示しておいた。中心温度の測れるタイプのものなら、熟練しなくても完全な火入れができる。最初の一、二回計測してデータを取れば、同じバーナーとフライパンを使う限りは、次からは温度計は必要なくなる。僕は、お客さんの前でも堂々温度計を使うけど、格好良く演出したいならば、前もって温度計で練習し、その時の火加減と時間を再現すれば良いだけだ。鉄の棒を肉に差し込んで唇で温度を測るパフォーマンスでも見せれば拍手喝采となること請け合いだ。
鶏肉は80度付近で繊維が固くなって水分も出てパサパサになってしまうので、65度から75度ぐらいの温度が数分保たれるあたりで止めて、余熱でしばらく70度台あたりの温度で火が入るように加熱時間を調節すれば、食中毒の危険もなく、何度やってもジュシーな仕上がりにもっていける。低温調理器がなくても、温度を測りさえすればフライパンでも低温調理ができるのだ。しかも低温調理器では上手く出せない、自然な皮目の焦げも簡単に作れる。
I used breast meat here, but you can also use thigh meat or bone-in meat.
It is important to pre-treat the chicken to an even thickness so that it cooks evenly. Also, in the case of breast meat, if you want to cut it into smaller pieces, cut it in the direction along the grain. If you cut in the direction that cuts the fibers, the meat juices will flow out during the grilling process, resulting in a loss of juiciness.
You can boil the potatoes, but it's better to steam them because they're more delicious without losing their flavor, and they don't get soggy and fall apart when you fry them in a frying pan. If you just fill a waterless pot with a little water, add the potatoes, and steam-fry, you don't need to set up a steamer.
The purpose of pressing the meat with the turner is to press the skin of the meat against the bottom of the frying pan and brown it crisply. If you use a cast iron frying pan, be careful not to preheat the frying pan sufficiently or the skin will stick.
When you add potatoes and stir-fry, the flavor of the chicken mixes with the potatoes and becomes delicious. If the potatoes absorb too much oil at this point, you can add a little more oil.
Sprinkle the oil over the meat as you grill it, making the skin even crispier. This method of grilling is called poêler/poilée in French cuisine.
This dish is delicious even when baked in the oven (rôtir), but I introduced an easy-to-make method for cooking it in a frying pan at home.
I have written down a rough guideline for how much to heat, but it may not always be the same depending on the firepower of the burner and the heat conduction of the frying pan. If you are unsure, simply use a thermometer. I showed you how to use a thermometer in a previous article. If it's a type that can measure the center temperature, you can completely heat it without any skill. Once you get the data from the first measurement or two, you won't need a thermometer next time as long as you use the same burner and pan. I use a thermometer even in front of guests, but if you want to make it look cool, just practice with the thermometer in advance and recreate the heat level and time. If you perform a performance of inserting an iron rod into meat and measuring the temperature with your lips, you are guaranteed to receive applause.
The fibers of the chicken will become hard and moisture will come out at around 80 degrees, making it dry, so stop when the temperature is maintained at around 65 to 75 degrees for a few minutes, and let the residual heat keep the temperature around 70 degrees for a while. If you adjust the heating time so that it's hot, there's no risk of food poisoning, and you'll get juicy results no matter how many times you try it. Even if you don't have a low-temperature cooker, you can cook at a low temperature in a frying pan as long as you measure the temperature. What's more, you can easily create a natural charred texture that cannot be achieved with a low-temperature cooker.
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Guide to where to get ingredients and equipment
材料と機材の入手先ガイド
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