{"id":5668,"date":"2014-04-05T20:01:10","date_gmt":"2014-04-05T20:01:10","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5668"},"modified":"2014-01-25T20:38:35","modified_gmt":"2014-01-25T20:38:35","slug":"provenzalische-stubenkueken","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/04\/05\/provenzalische-stubenkueken\/","title":{"rendered":"Provenzalische Stubenk\u00fcken"},"content":{"rendered":"

Zutaten<\/strong>
\n2 Stubenk\u00fcken \u00e0 500g
\nSalz , Pfeffer
\n2 EL Mehl
\n3 EL Oliven\u00f6l
\n2 Schalotten
\n2 Knoblauchzehen
\n1\/4 l Weisswein
\n1 Packung gehackte Tomaten (500g)
\n1 K\u00e4uterstr\u00e4u\u00dfchen aus Petersielie, Thymian, Rosmarin und Salbei
\n100 g Schwarze Oliven
\n1 Aubergine
\n1 Priese Zucker<\/p>\n

Zubereitung<\/strong>
\nDas Gefl\u00fcgel waschen , trocken tupfen und halbieren. Mit Salz und Pfeffer einreiben mit Mehl best\u00e4uben. Das Oliven\u00f6l in einem Schmortopf erhitzen. Die K\u00fcken darin rundum goldbraun anbraten. Die Schalotten und die Knoblauchzehen abziehen, fein hacken und kurz mitbraten. Mit Wein abl\u00f6schen. Die gehackten Tomaten zugeben. Das K\u00e4uterst\u00e4u\u00dfchen waschen. Die Oliven Halbieren.
\nDie Aubergienen waschen, putzen und in kleine W\u00fcrfel Schneiden. Kr\u00e4uter, Oliven und Aubergienen zum Gefl\u00fcgel geben. Zugedeckt bei mittlerer Hitze ca. 40 Minuten schmoren lassen.
\nDie Sauce mit Salz, Pfeffer und Zucker abschmecken. Das Kr\u00e4uterst\u00e4u\u00dfchen vor dem Anrichten entfernen.
\nMit frischem Baguette servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 Stubenk\u00fcken \u00e0 500g Salz , Pfeffer 2 EL Mehl 3 EL Oliven\u00f6l 2 Schalotten 2 Knoblauchzehen 1\/4 l Weisswein 1 Packung gehackte Tomaten (500g) 1 K\u00e4uterstr\u00e4u\u00dfchen aus Petersielie, Thymian, Rosmarin und Salbei 100 g Schwarze Oliven 1 Aubergine 1 Priese Zucker Zubereitung Das Gefl\u00fcgel waschen , trocken tupfen und halbieren. 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":"","_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":[707],"class_list":["post-5668","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-stubenkueken","item-wrap"],"yoast_head":"\nProvenzalische 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