{"id":2477,"date":"2017-06-17T11:56:47","date_gmt":"2017-06-17T10:56:47","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=2477"},"modified":"2018-05-04T08:52:50","modified_gmt":"2018-05-04T07:52:50","slug":"gebackene-huehnerteile-mit-tomaten-und-estragon","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=2477","title":{"rendered":"Gebackene H\u00fchnerteile mit Tomaten und Estragon"},"content":{"rendered":"<p><em>Kylling i form med tomater og estragon<\/em> (<a href=\"http:\/\/www.godt.no\/#!\/oppskrift\/6934\/kylling-i-form-med-tomater-og-estragon\" target=\"_blank\">godt.no<\/a>)<\/p>\n<div id=\"attachment_2478\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2017\/06\/Gebackene-H\u00fchnerteile-mit-Tomaten-und-Estragon.png\"><img aria-describedby=\"caption-attachment-2478\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2017\/06\/Gebackene-H\u00fchnerteile-mit-Tomaten-und-Estragon.png\" alt=\"Gebackene H\u00fchnerteile mit Tomaten und Estragon \" width=\"250\" height=\"201\" class=\"size-full wp-image-2478\" \/><\/a><p id=\"caption-attachment-2478\" class=\"wp-caption-text\">Gebackene H\u00fchnerteile mit Tomaten und Estragon<\/p><\/div>\n<p><strong>Zutaten (6 Personen):<\/strong><br \/>\n1 kylling, ca. 2 kg (oder gro\u00dfe H\u00fchnerschenkel)<br \/>\n1.5 ts flaksalt<br \/>\npepper, nykvernet<br \/>\n2 ss olivenolje<br \/>\n2 dl hvitvin<br \/>\n0.5 stk\tsitron<br \/>\n300 g cherrytomater<br \/>\n4 stilk estragon<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Sett stekeovnen p\u00e5 200 grader.<\/li>\n<\/ul>\n<ul>\n<li>Start med \u00e5 dele kyllingen i serveringsstykker. Da kutter du f\u00f8rst av det ene beinet helt inntil kroppen. N\u00e5r du finner akkurat knokkelfestet, er det en enkel sak \u00e5 kj\u00f8re kniven gjennom. S\u00e5 deler du beinet i to i leddet mellom l\u00e5ret og leggen. Gjenta p\u00e5 det andre beinet.<\/li>\n<li>Skj\u00e6r et snitt langsmed den ene siden av brystbeinet og skj\u00e6r l\u00f8s brystfileten. Del den s\u00e5 i to p\u00e5 tvers. Gjenta p\u00e5 den andre siden. N\u00e5 sitter du igjen med 8 fine serveringsstykker.<\/li>\n<li>Kyllingskrotten kan du pakke inn i plastfolie og putte i fryseren, s\u00e5 har du et godt utgangspunkt for \u00e5 koke kyllingkraft en dag sola ikke skinner.<\/li>\n<\/ul>\n<ul>\n<li>Gni inn kyllingbitene med salt, pepper og olivenolje f\u00f8r du legger dem over i en ildfast form.<\/li>\n<li>S\u00e5 langt kan alt gj\u00f8res ferdig dagen f\u00f8r festen. Dekk i s\u00e5 fall formen med plastfolie f\u00f8r du setter den i kj\u00f8leskapet \u2013 og ta den ut igjen tidsnok til at kyllingen blir romtemperert f\u00f8r du fortsetter.<\/li>\n<\/ul>\n<ul>\n<li>Sl\u00e5 hvitvinen og sitronsaften over kyllingbitene og legg i cherrytomatene og estragongreinene.<\/li>\n<li>Stek kyllingen i ca. 50 minutter til bitene er gyllenbrune og gjennomstekte.<\/li>\n<\/ul>\n<p>Denne kyllingen smaker kjempegodt b\u00e5de varm og nesten helt avkj\u00f8lt.<\/p>\n<p><strong>Fazit:<\/strong><br \/>\nSehr lecker, und weniger sauer als erwartet. Und dazu macht es sich fast von selbst!<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<li>Tania &#038; Arnold<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Kylling i form med tomater og estragon (godt.no) Zutaten (6 Personen): 1 kylling, ca. 2 kg (oder gro\u00dfe H\u00fchnerschenkel) 1.5 ts flaksalt pepper, nykvernet 2 ss olivenolje 2 dl hvitvin 0.5 stk sitron 300 g cherrytomater 4 stilk estragon Zubereitung: Sett stekeovnen p\u00e5 200 grader. Start med \u00e5 dele kyllingen i serveringsstykker. Da kutter du &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=2477\" class=\"more-link\">Continue reading &lsquo;Gebackene H\u00fchnerteile mit Tomaten und Estragon&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[14,199],"tags":[429,209,245,589,210,136,121,203,339,10,131],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2477"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2477"}],"version-history":[{"count":3,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2477\/revisions"}],"predecessor-version":[{"id":2592,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2477\/revisions\/2592"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2477"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2477"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}