{"id":4807,"date":"2012-12-29T22:08:41","date_gmt":"2012-12-29T22:08:41","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4807"},"modified":"2014-09-13T07:54:01","modified_gmt":"2014-09-13T07:54:01","slug":"poulet-au-citron-a-la-catalane-huhn-mit-zitrone","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/29\/poulet-au-citron-a-la-catalane-huhn-mit-zitrone\/","title":{"rendered":"Poulet au Citron a la Catalane (Huhn mit Zitrone)"},"content":{"rendered":"

Zutaten<\/strong>
\n30 gro\u00dfe Knoblauchzehen, fest; ungesch\u00e4lt
\n1 l \tH\u00fchnerbr\u00fche
\n6 H\u00e4hnchenschenkel
\nSalz
\nPfeffer
\n3 EL \tOliven\u00f6l
\n1 EL\tButter
\n1.5 gro\u00dfe Zitronen; gesch\u00e4lt, entkernt, in d\u00fcnne Scheiben geschnitten
\n2.5 EL\tMehl
\n200 ml\tBanyuls (Dessertwein) – ersatzweise Wei\u00dfwein\t \t<\/p>\n

Zubereitung<\/strong>
\nIn einem gro\u00dfen Topf Wasser zum Kochen bringen und die Knoblauchzehen darin 30 sec. blanchieren. Kalt abschrecken, abtropfen lassen und die Haut vorsichtig entfernen.
\nKnoblauch und H\u00fchnerbr\u00fche in einen Topf geben, zum Kochen bringen, die Hitze reduzieren und zugedeckt 40 Minuten k\u00f6cheln lassen.
\nDie H\u00e4hnchenschenkel leicht mit Salz und Pfeffer w\u00fcrzen. Oliven\u00f6l (und Butter) in einer Pfanne erhitzen und die H\u00e4hnchenschenkel etwa 15 – 20 Minuten braten, bis sie von allen Seiten gleichm\u00e4\u00dfig braun sind; in einer gro\u00dfen schweren Kasserolle platzieren.
\nDie H\u00fchnerbr\u00fche durch ein Sieb gie\u00dfen und beiseite stellen. Die Zitronen sch\u00e4len, entkernen, in d\u00fcnne Scheiben schneiden und mit dem Knoblauch \u00fcber dem Huhn verteilen, die Kasserolle zudecken und beiseite stellen.
\nDen Backofen erst jetzt auf 190\u00b0C vorheizen.
\nBis auf 2-3 EL das Fett aus der Pfanne gie\u00dfen, das Mehl hineingeben und unter st\u00e4ndigem R\u00fchren mit einem (Holz-) L\u00f6ffel 1-2 Minuten auf mittlerer Temperatur braun werden lassen. Mit dem Banyuls abl\u00f6schen und auf starker Hitze den Bratensatz mit einem (Holz-) L\u00f6ffel abkratzen. Abschmecken. Die Sauce \u00fcber das Huhn gie\u00dfen, die Kasserolle zudecken, in den Backofen schieben und 40 – 45 Minuten schmoren. Das Huhn aus dem Ofen nehmen, abschmecken und mit Reis, Nudeln oder Kartoffeln servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 30 gro\u00dfe Knoblauchzehen, fest; ungesch\u00e4lt 1 l H\u00fchnerbr\u00fche 6 H\u00e4hnchenschenkel Salz Pfeffer 3 EL Oliven\u00f6l 1 EL Butter 1.5 gro\u00dfe Zitronen; gesch\u00e4lt, entkernt, in d\u00fcnne Scheiben geschnitten 2.5 EL Mehl 200 ml Banyuls (Dessertwein) – ersatzweise Wei\u00dfwein Zubereitung In einem gro\u00dfen Topf Wasser zum Kochen bringen und die Knoblauchzehen darin 30 sec. blanchieren. Kalt … <\/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":"","_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},"jetpack_post_was_ever_published":false},"categories":[43,6],"tags":[76],"class_list":["post-4807","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-huhn","item-wrap"],"yoast_head":"\nPoulet au Citron a la Catalane 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Februar 2013","format":false,"excerpt":"Zutaten 1 H\u00e4hnchen (etwa 1,5 kg) oder H\u00e4hnchenschnitzel 2 Knoblauchzehen Salz 4 Zweige Salbei, frischer (evtl. mehr) weisser Pfeffer, frisch gemahlen 1 kleine Dose Tomaten 1 Paprikaschote, rot 1 Paprikaschote, gr\u00fcn 1 Paprikaschote, gelb 2 EL Oliven\u00f6l 1 Aubergine (etwa 300 g) 2 Zucchini (etwa 350 g) 1 Zwiebeln 1\/8\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"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\/4807","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=4807"}],"version-history":[{"count":3,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4807\/revisions"}],"predecessor-version":[{"id":6099,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4807\/revisions\/6099"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}