{"id":4805,"date":"2012-12-29T21:39:14","date_gmt":"2012-12-29T21:39:14","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4805"},"modified":"2012-12-29T21:39:14","modified_gmt":"2012-12-29T21:39:14","slug":"poularde-in-estragonsauce","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/29\/poularde-in-estragonsauce\/","title":{"rendered":"Poularde in Estragonsauce"},"content":{"rendered":"

Zutaten<\/strong>
\n1,5 kg Poularde
\n100 g Butter
\n1 Stengel Estragon, frisch oder 2 TL Estragon, getrocknet
\nSalz
\nPfeffer
\n3 Schalotten
\n1 M\u00f6hre
\n1\/8 dl Wasser
\n2 dl Weisswein, abgelagert (Sp\u00e4tlese)
\n2 dl Creme fraiche<\/p>\n

Zubereitung<\/strong>
\nDie k\u00fcchenfertig vorbereitete Poularde waschen und gut trocknen.
\nFrischen Estragon mit heissem Wasser \u00fcbergiessen, trocknen lassen. Die Bl\u00e4tter von den Stielen l\u00f6sen und fein hacken. 1\/3 der Butter mit Salz, Pfeffer und der H\u00e4lfte des gehacktem, frischen oder getrockneten Estragons vermengen und in die Poularde f\u00fcllen. Die Poularde zun\u00e4hen und dressieren. Schalotten und M\u00f6hre fein w\u00fcrfeln.
\nIn einem hohen Bratentopf die restliche Butter siedend erhitzen und die Poularde zusammen mit den Schalotten goldgelb anbraten. M\u00f6hrenw\u00fcrfel zugeben, mit der H\u00e4lfte des Weins abl\u00f6schen, Pfeffer und Salz zugeben und die Poularde zugedeckt bei kleiner Hitze 60 Minuten schmoren. Dabei nach und nach das Wasser angiessen. Die fertige Poularde auf einer Servierplatte warm halten. Den Fond durch ein Sieb passieren, restlichen Wein und gehackten Estragon zugeben, Creme fraiche unterr\u00fchren und offen etwa 10 Minuten stark kochen lassen. Inzwischen die Poularde in Portionsst\u00fccke zerteilen. Den austretenden Sud unter die Sauce r\u00fchren. Poulardenteile in eine vorgew\u00e4rmte Servierschale legen und mit der nochmals abgeschmeckten heissen Sauce \u00fcbergiessen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1,5 kg Poularde 100 g Butter 1 Stengel Estragon, frisch oder 2 TL Estragon, getrocknet Salz Pfeffer 3 Schalotten 1 M\u00f6hre 1\/8 dl Wasser 2 dl Weisswein, abgelagert (Sp\u00e4tlese) 2 dl Creme fraiche Zubereitung Die k\u00fcchenfertig vorbereitete Poularde waschen und gut trocknen. Frischen Estragon mit heissem Wasser \u00fcbergiessen, trocknen lassen. Die Bl\u00e4tter von den … <\/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":[633],"class_list":["post-4805","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-poularde","item-wrap"],"yoast_head":"\nPoularde 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