{"id":5564,"date":"2014-02-19T21:47:20","date_gmt":"2014-02-19T21:47:20","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5564"},"modified":"2014-01-02T22:16:13","modified_gmt":"2014-01-02T22:16:13","slug":"perlhuhn-mit-pfifferlingen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/19\/perlhuhn-mit-pfifferlingen\/","title":{"rendered":"Perlhuhn mit Pfifferlingen"},"content":{"rendered":"

Zutaten<\/strong>
\n1 Junges Perlhuhn; (1000..1200 g)
\n300 g Pfifferlinge, frisch
\n100 g Butter
\n1 Schalotte
\n1 Knoblauchzehe
\n1 Salbeiblatt
\n1 Lorbeerblatt
\nSalz
\nPfeffer
\n200 ml Rotwein; nicht zu jung<\/p>\n

Zubereitung<\/strong>
\nDas k\u00fcchenfertig vorbereitete Perlhuhn vierteln, waschen und gut abtrocknen. Pfifferlinge putzen, gr\u00fcndlich waschen, je nach Gr\u00f6\u00dfe halbieren oder vierteln, gut abtropfen lassen. Schalotte und Knoblauch hacken.
\nIn einer Bratkasserolle die H\u00e4lfte der Butter zerlassen und die Perlhuhnteile von allen Seiten anbr\u00e4unen. Schalotte und Knoblauch zuf\u00fcgen und goldgelb braten. Rotwein angie\u00dfen und etwas verkochen lassen. Salz, Pfeffer, Lorbeer- und Salbeiblatt zugeben und unter geschlossenem Deckel bei kleiner Hitze 20-30 Minuten schmoren. In der Zwischenzeit in einer Pfanne die restliche Butter erhitzen und die Pfifferlinge darin bei starkem Feuer unter Umr\u00fchren etwa 10 Minuten braten, bis das ausgetretene Wasser fast verkocht ist. Jetzt die Pfifferlinge zu dem Perlhuhn in den Schmortopf geben und zusammen fertig schmoren. Die H\u00fchnchenteile in der pikant abgeschmeckten Sauce servieren. Dazu den gleichen Rotwein reichen, der zum Kochen verwendet wurde.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 Junges Perlhuhn; (1000..1200 g) 300 g Pfifferlinge, frisch 100 g Butter 1 Schalotte 1 Knoblauchzehe 1 Salbeiblatt 1 Lorbeerblatt Salz Pfeffer 200 ml Rotwein; nicht zu jung Zubereitung Das k\u00fcchenfertig vorbereitete Perlhuhn vierteln, waschen und gut abtrocknen. Pfifferlinge putzen, gr\u00fcndlich waschen, je nach Gr\u00f6\u00dfe halbieren oder vierteln, gut abtropfen lassen. Schalotte und Knoblauch … <\/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_feature_clip_id":0,"_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":[697],"class_list":["post-5564","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-perlhuhn","item-wrap"],"yoast_head":"\nPerlhuhn 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