{"id":4136,"date":"2012-03-12T04:26:03","date_gmt":"2012-03-12T04:26:03","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4136"},"modified":"2012-03-12T04:26:03","modified_gmt":"2012-03-12T04:26:03","slug":"provencalische-kasserole-mit-huhn","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/12\/provencalische-kasserole-mit-huhn\/","title":{"rendered":"Provencalische Kasserole mit Huhn"},"content":{"rendered":"

Zutaten<\/strong>
\n100 g Leerdamer im St\u00fcck
\n4 H\u00fchnerbr\u00fcste mit Fl\u00fcgel
\nPaprikapulver
\nJodsalz
\nPfeffer
\n2 TL Kr\u00e4uter der Provence
\n4 EL Oliven\u00f6l
\n400 ml H\u00fchnerfond
\n500 g Kartoffeln
\n10 Oliven, gef\u00fcllt mit Paprika
\n10 Oliven, schwarz, entsteint
\n1\/2 W\u00fcrfel H\u00fchnerbouillon
\n185 g Artischockenb\u00f6den; Dose
\n1 EL Speisest\u00e4rke<\/p>\n

Zubereitung<\/strong>
\nDen Leerdamer in 4 Scheiben schneiden. Die H\u00fchnerbr\u00fcste der L\u00e4nge nach ein St\u00fcckchen einschneiden. Die Innen- und Aussenseite jeweils mit etwas Paprikapulver, Jodsalz, Kr\u00e4uter der Provence bestreuen. In die \u00d6ffnung einen Streifen Leerdamer legen. Mit einem h\u00f6lzernen Cocktailspiesschen feststecken.
\nIn einer Bratpfanne oder einer Kasserole das Oliven\u00f6l erhitzen. Die H\u00fchnerbr\u00fcstchen von beiden Seiten etwa 7 Minuten hellbraun braten. Den H\u00fchnerfond mit dem halben Br\u00fchw\u00fcrfel einr\u00fchren und die gesch\u00e4lten, gew\u00fcrfelten Kartoffeln hinzuf\u00fcgen.
\nDas Fleisch zugedeckt etwa 30 Minuten langsam garen. Die Oliven halbieren und zusammen mit den schwarzen Oliven auf den mit Wasser abgesp\u00fclten Artischocken nach 20 Minuten hinzuf\u00fcgen. Die Speisest\u00e4rke mit etwas kaltem Wasser glattr\u00fchren und den Fond damit binden.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 100 g Leerdamer im St\u00fcck 4 H\u00fchnerbr\u00fcste mit Fl\u00fcgel Paprikapulver Jodsalz Pfeffer 2 TL Kr\u00e4uter der Provence 4 EL Oliven\u00f6l 400 ml H\u00fchnerfond 500 g Kartoffeln 10 Oliven, gef\u00fcllt mit Paprika 10 Oliven, schwarz, entsteint 1\/2 W\u00fcrfel H\u00fchnerbouillon 185 g Artischockenb\u00f6den; Dose 1 EL Speisest\u00e4rke Zubereitung Den Leerdamer in 4 Scheiben schneiden. Die H\u00fchnerbr\u00fcste … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[43,6],"tags":[76],"class_list":["post-4136","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-huhn","item-wrap"],"yoast_head":"\nProvencalische 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Zwiebeln in einem Schmortopf in 5 EL \u00d6l anbr\u00e4unen, Fleischw\u00fcrfel zugeben, anbraten und mit 1 EL Paprikapulver, Salz, Pfeffer und\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4136","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=4136"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4136\/revisions"}],"predecessor-version":[{"id":4137,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4136\/revisions\/4137"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4136"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4136"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4136"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}