{"id":775,"date":"2011-04-21T19:02:28","date_gmt":"2011-04-21T19:02:28","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=775"},"modified":"2011-04-21T19:02:28","modified_gmt":"2011-04-21T19:02:28","slug":"hahnchenkeulen-mit-suser-kruste","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/21\/hahnchenkeulen-mit-suser-kruste\/","title":{"rendered":"H\u00e4hnchenkeulen mit s\u00fc\u00dfer Kruste"},"content":{"rendered":"

Zutaten:<\/b>
\n4 H\u00e4hnchenschenkel
\n4 EL Aprikosenkonfit\u00fcre
\nSaft einer Zitrone
\n2 P\u00e4ckchen Vanillezucker
\n250 g \u00c4pfel
\n100 g M\u00f6hren
\n1 rote Paprika
\n1kg Kartoffeln
\n1\/8l Milch
\nSalz, Pfeffer, Muskat<\/p>\n

\nZubereitung: <\/b>
\nDie H\u00e4hnchenschenkel waschen, trocken tupfen und mit Salz und Pfeffer w\u00fcrzen. Das Fleisch auf ein mit Backpapier ausgelegtes Backblech legen. Die Konfit\u00fcre erw\u00e4rmen, verr\u00fchren und die H\u00e4hnchenschenkel damit einstreichen. Im vorgeheizten Backofen 30-45 Minuten backen. Kartoffeln sch\u00e4len, durchschneiden und in Salzwasser 20 Minuten kochen lassen.
\nF\u00fcr den Salat Zitronensaft mit Vanillezucker verr\u00fchren. \u00c4pfel und M\u00f6hren sch\u00e4len, den Paprika waschen. Alles in Streifen schneiden, mischen und den Zitronensaft dar\u00fcber gie\u00dfen.
\nNun die Kartoffeln abgie\u00dfen. Milch, Salz, etwas Pfeffer und Muskat hinzugeben und mit dem R\u00fchrger\u00e4t fein cremig schlagen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 4 H\u00e4hnchenschenkel 4 EL Aprikosenkonfit\u00fcre Saft einer Zitrone 2 P\u00e4ckchen Vanillezucker 250 g \u00c4pfel 100 g M\u00f6hren 1 rote Paprika 1kg Kartoffeln 1\/8l Milch Salz, Pfeffer, Muskat Zubereitung: Die H\u00e4hnchenschenkel waschen, trocken tupfen und mit Salz und Pfeffer w\u00fcrzen. Das Fleisch auf ein mit Backpapier ausgelegtes Backblech legen. Die Konfit\u00fcre erw\u00e4rmen, verr\u00fchren und die … <\/p>\n

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