{"id":4150,"date":"2012-03-16T20:51:43","date_gmt":"2012-03-16T20:51:43","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4150"},"modified":"2012-03-16T20:51:43","modified_gmt":"2012-03-16T20:51:43","slug":"pollo-estofado-con-verduras","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/16\/pollo-estofado-con-verduras\/","title":{"rendered":"Pollo estofado con verduras"},"content":{"rendered":"

Zutaten<\/strong>
\n1 Poularde (ca. 1,5 kg)
\nSalz
\nPfeffer
\n5 El Oliven\u00f6l
\n2 Knoblauchzehen
\n1 Bund Fr\u00fchlingszwiebeln
\n6 mittelgro\u00dfe Tomaten
\n1 Dose Schwarze Oliven (57 g)
\n100 g Champignons
\n1 kleine Peperoni
\n125 ml Weisswein
\n375 ml Sahne
\n1 Bund Petersilie<\/p>\n

Zubereitung<\/strong>
\nDie Poularde unter fliessend-kaltem Wasser absp\u00fclen, trockentupfen, in acht St\u00fccke teilen. Mit Salz und Pfeffer kr\u00e4ftig w\u00fcrzen. Das Oliven\u00f6l in einem Topf erhitzen und die Poulardenst\u00fccke darin rundherum Farbe nehmen lassen. Knoblauchzehen abziehen, in Scheiben schneiden. Die Fr\u00fchlingszwiebeln putzen, absp\u00fclen, in 6-8 cm grosse St\u00fccke schneiden. Knoblauchscheiben und Fr\u00fchlingszwiebelst\u00fccke zu dem Fleisch geben und im Backofen (E-Herd: 180 Grad \/ Heissluft: 160 Grad) 20-25 Minuten braten. Die enth\u00e4uteten, entkernten und in kleine W\u00fcrfel geschnittenen Tomaten, die gut abgetropften Oliven, die geputzten Champignons dazugeben. Die abgesp\u00fclte, entkernte und feingehackte Peperoni unterr\u00fchren, mit dem Weisswein aufgiessen und bei gleicher Hitze weitere 15-20 Min. garen. Nach Ende der Garzeit die Poulardenteile und das Gem\u00fcse herausnehmen und warm stellen. Die Sahne in den Fond geben und auf dem Herd so lange einkochen lassen, bis eine s\u00e4mige Sauce entstanden ist. Die Sauce nochmals mit Salz und Pfeffer abschmecken. Die abgesp\u00fclte, trockengetupfte und feingehackte Petersilie unterziehen. Das Fleisch und das Gem\u00fcse anrichten, mit der Sauce \u00fcberziehen und servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 Poularde (ca. 1,5 kg) Salz Pfeffer 5 El Oliven\u00f6l 2 Knoblauchzehen 1 Bund Fr\u00fchlingszwiebeln 6 mittelgro\u00dfe Tomaten 1 Dose Schwarze Oliven (57 g) 100 g Champignons 1 kleine Peperoni 125 ml Weisswein 375 ml Sahne 1 Bund Petersilie Zubereitung Die Poularde unter fliessend-kaltem Wasser absp\u00fclen, trockentupfen, in acht St\u00fccke teilen. Mit Salz und … <\/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-4150","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-huhn","item-wrap"],"yoast_head":"\nPollo 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