今天的文章選自《紐約時報》，文章發的有點晚啦，不過愛媽媽也不僅是在母親節這一天，學會這道菜可以隨時做給媽媽吃~
【P.S. ：BBC免費精聽群目前還有名額，學習群只有一個要求，就是每天堅持認真學習啦，想要參加的小夥伴戳福利丨BBC精聽學習群2期報名，明天就正式開始啦~ 精聽方法在這裡：精聽方法分享丨如何聽懂BBC】
Braised Chicken With Tomatoes, Olives and Capers
番茄、橄欖、刺山柑燉雞
TOTAL TIME / 總計用時：
1 hour / 1小時
INGREDIENTS / 配料：
2 tablespoons olive oil / 2湯匙橄欖油
1 whole cut-up chicken, or about 3 pounds parts, bone in, skin on / 1整個切開的雞，或者大約3磅的帶骨和皮的雞肉
Salt and freshly ground black pepper / 鹽和現磨的黑胡椒
2 medium onions, chopped / 2個中等個頭的洋蔥，切碎
2 tablespoons drained capers / 2湯匙瀝乾的刺山柑
2 teaspoons minced garlic / 2茶匙切碎的大蒜
1 28-ounce can diced tomatoes (with juice) / 1罐28盎司的切碎的番茄（帶汁液）
1/2 cup dry white wine or chicken stock / 1/2杯乾白葡萄酒或者雞肉高湯
1 cup Niçoise or kalamata olives, pitted / 1杯尼斯或卡拉馬塔橄欖，去核
1 tablespoon fresh thyme leaves / 1湯匙鮮百裡香葉
1/4 cup chopped fresh parsley for garnish / 1/4杯切碎的鮮歐芹做裝飾
PREPARATION / 烹製方法：
1. Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it’s hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn’t burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it’s brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
1. 把油倒入一個深底大煎鍋或者荷蘭烤肉鍋中，用中火或大火加熱。油變熱後，加入雞肉，帶皮的一側朝下。撒上鹽和胡椒，不要翻動，控制火候以免雞肉燒焦。煎約5至10分鐘，至雞塊底部變黃，易與鍋底分離。繼續煎，每隔幾分鐘就翻一下雞肉，直到各面都變黃，這大約又需要5至10分鐘。把雞肉從鍋中取出，倒掉肥油，只留約2湯匙。
2. Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
2. 加入洋蔥和刺山柑，偶爾攪拌，直到洋蔥變軟，約需3至5分鐘。加入大蒜和番茄；加熱至沸騰、番茄略微變稠，約需2至3分鐘。攪入葡萄酒，再沸騰2分鐘。
3. Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked thro
ugh, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.
3. 加入橄欖和百裡香，把雞肉倒回鍋中，把雞塊攪入醬中。調節火溫，以使汁液和緩、穩定地沸騰，然後蓋上蓋子。大約每10分鐘翻一下雞肉，如果醬汁看起來太幹，就潑點高湯或水，直到雞肉變軟，約需20至30分鐘（把快速讀數的溫度計插入雞大腿最粗的部位，溫度應達到155至165華氏度）。嘗一下醬汁，適當調味。用歐芹裝飾，上桌。
YIELD / 份量：
4 servings
可供4人食用。
Cindy丨一級筆譯、二級筆譯、二級口譯、上海高口