{"id":777,"date":"2011-04-21T19:06:34","date_gmt":"2011-04-21T19:06:34","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=777"},"modified":"2011-04-21T19:06:34","modified_gmt":"2011-04-21T19:06:34","slug":"hahnchenkeule-mediterran","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/21\/hahnchenkeule-mediterran\/","title":{"rendered":"H\u00e4hnchenkeule mediterran"},"content":{"rendered":"

Zutaten:<\/b>
\n4 H\u00e4hnchenschenkel
\nSalz
\nwei\u00dfer Pfeffer aus der M\u00fchle
\n1 TL Kr\u00e4uter der Provence
\n2 EL \u00d6l
\n2 EL Butter
\n1 kleine Gem\u00fcsezwiebel
\n2 Knoblauchzehen
\n1\/81 H\u00fchnerbr\u00fche
\n2 EL Basilikumpesto
\n300 g dicke Bohnen
\n500 g Tomaten
\n100 g schwarze Oliven
\nThymian zum Garnieren <\/p>\n

\nZubereitung: <\/b>
\nH\u00e4hnchenschenkel mit Salz, Pfeffer und Kr\u00e4utern der Provence einreiben. \u00d6l erhitzen und die Butter zugeben. H\u00e4hnchenschenkel darin bei mittlerer Hitze anbraten. Zwiebel und Knoblauch sch\u00e4len und w\u00fcrfeln und dann hinzuf\u00fcgen und mitbraten. Mit der Br\u00fche angie\u00dfen. Das Basilikumpesto einr\u00fchren und anschlie\u00dfend die Bohnen zuf\u00fcgen. Alles 35-40 Minuten schmoren lassen. Die Tomaten waschen und je nach Gr\u00f6\u00dfe halbieren oder vierteln und nach etwa 25-30 Minuten mit den Oliven zuf\u00fcgen. Zum Schlu\u00df mit Salz und Pfeffer abschmecken und dann mit Thymian bestreut servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 4 H\u00e4hnchenschenkel Salz wei\u00dfer Pfeffer aus der M\u00fchle 1 TL Kr\u00e4uter der Provence 2 EL \u00d6l 2 EL Butter 1 kleine Gem\u00fcsezwiebel 2 Knoblauchzehen 1\/81 H\u00fchnerbr\u00fche 2 EL Basilikumpesto 300 g dicke Bohnen 500 g Tomaten 100 g schwarze Oliven Thymian zum Garnieren Zubereitung: H\u00e4hnchenschenkel mit Salz, Pfeffer und Kr\u00e4utern der Provence einreiben. \u00d6l … <\/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":[76,211],"class_list":["post-777","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-huhn","tag-mediterran","item-wrap"],"yoast_head":"\nH\u00e4hnchenkeule mediterran<\/title>\n<meta name=\"description\" content=\"- H\u00e4hnchenkeule mediterran\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/21\/hahnchenkeule-mediterran\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"H\u00e4hnchenkeule mediterran\" \/>\n<meta property=\"og:description\" content=\"- H\u00e4hnchenkeule mediterran\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/21\/hahnchenkeule-mediterran\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta 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