{"id":2769,"date":"2019-06-26T12:15:40","date_gmt":"2019-06-26T11:15:40","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=2769"},"modified":"2019-06-26T12:15:40","modified_gmt":"2019-06-26T11:15:40","slug":"huehnerschenkel-in-kremiger-estragonsosse-mit-knoblauch","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=2769","title":{"rendered":"H\u00fchnerschenkel in kremiger Estragonso\u00dfe mit Knoblauch"},"content":{"rendered":"<p><em>Kyllingl\u00e5r i kremet estragonsaus med hvitl\u00f8k<\/em> (<a href=\"https:\/\/www.godt.no\/oppskrift\/7776\/kyllinglaar-i-kremet-estragonsaus-med-hvitloek\/widget\" rel=\"noopener\" target=\"_blank\">Godt.no<\/a>).<\/p>\n<div id=\"attachment_2770\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2019\/06\/H\u00fchnerschenkel-in-kremiger-Estragonso\u00dfe-mit-Knoblauch.png\"><img aria-describedby=\"caption-attachment-2770\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2019\/06\/H\u00fchnerschenkel-in-kremiger-Estragonso\u00dfe-mit-Knoblauch.png\" alt=\"H\u00fchnerschenkel in kremiger Estragonso\u00dfe mit Knoblauch\" width=\"250\" height=\"170\" class=\"size-full wp-image-2770\" \/><\/a><p id=\"caption-attachment-2770\" class=\"wp-caption-text\">H\u00fchnerschenkel in kremiger Estragonso\u00dfe mit Knoblauch<\/p><\/div>\n<p><strong>Zutaten (4 Personen):<\/strong><br \/>\n4 stykker kyllingl\u00e5r (store, ev. flere hvis de er sm\u00e5)<br \/>\n15 stykker hvitl\u00f8ksfedd, uskrelte<br \/>\n2 dl hvitvin, t\u00f8rr<br \/>\n2 dl kyllingkraft<br \/>\n2 dl fl\u00f8te<br \/>\n2 ss sm\u00f8r<br \/>\n2 ss olje<br \/>\n4 stilker estragon, frisk<br \/>\nsalt<br \/>\nnykvernet pepper<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Vask kyllingl\u00e5rene og klapp t\u00f8rre. Krydre de godt med salt og pepper.<\/li>\n<li>Smelt sm\u00f8r og olje i en vid og tykkbunnet gryte.<\/li>\n<li>Legg i kyllingen med skinnsiden ned. Hvis det ikke er plass til alle kan du gj\u00f8re det i to omganger. Stek p\u00e5 skinnsiden til skinnet er gyllent og spr\u00f8tt, snu og brun l\u00e5rene p\u00e5 den andre siden ogs\u00e5. Ta l\u00e5rene ut av gryten s\u00e5 lenge (er det mye fett i gryten kan du fjerne litt av det).<\/li>\n<\/ul>\n<ul>\n<li>Ha i hvitl\u00f8kfeddene og fres dem gylne under omr\u00f8ring. Tilsett vin og estragon, og la det koke til det meste av v\u00e6sken har fordampet.<\/li>\n<li>Hell i kraft og fl\u00f8te og legg l\u00e5rene tilbake i gryta. Gi det hele et oppkok.<\/li>\n<\/ul>\n<ul>\n<li>Dekk gryten med et l\u00f8st lokk av aluminiumsfolie, og la det putre over middels lav varme i ca. 50 minutter (eller til kj\u00f8ttet faller av benet). R\u00f8r eller rist litt p\u00e5 gryten med jevne mellomrom.<\/li>\n<\/ul>\n<p>Som ekstra tilbeh\u00f8r er det supert med sm\u00f8rdampede aspargesb\u00f8nner og en frisk gr\u00f8nn salat.<\/p>\n<p><strong>Fazit:<\/strong><br \/>\nNie gemacht.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<!-- \n\n<li>Tania & Arnold<\/li>\n\n -->\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Kyllingl\u00e5r i kremet estragonsaus med hvitl\u00f8k (Godt.no). Zutaten (4 Personen): 4 stykker kyllingl\u00e5r (store, ev. flere hvis de er sm\u00e5) 15 stykker hvitl\u00f8ksfedd, uskrelte 2 dl hvitvin, t\u00f8rr 2 dl kyllingkraft 2 dl fl\u00f8te 2 ss sm\u00f8r 2 ss olje 4 stilker estragon, frisk salt nykvernet pepper Zubereitung: Vask kyllingl\u00e5rene og klapp t\u00f8rre. Krydre de &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=2769\" class=\"more-link\">Continue reading &lsquo;H\u00fchnerschenkel in kremiger Estragonso\u00dfe mit Knoblauch&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],"tags":[135,174,209,285,245,589,18,152,10],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2769"}],"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=2769"}],"version-history":[{"count":1,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2769\/revisions"}],"predecessor-version":[{"id":2771,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2769\/revisions\/2771"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2769"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2769"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}