{"id":363,"date":"2010-01-31T15:35:56","date_gmt":"2010-01-31T14:35:56","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=363"},"modified":"2011-03-06T15:32:08","modified_gmt":"2011-03-06T14:32:08","slug":"huhnerschenkel-mit-zwiebeln-und-weiswein","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=363","title":{"rendered":"H\u00fchnerschenkel mit Zwiebeln und Wei\u00dfwein"},"content":{"rendered":"<p><em>Kyllingl\u00e5r med l\u00f8k og hvitvin<\/em> (<a href=\"http:\/\/dinmat.no\/content\/view\/full\/15213\" target=\"_blank\">dinmat.no<\/a>)<\/p>\n<div id=\"attachment_364\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2010\/01\/H\u00fchnerschenkel-mit-Zwiebeln-und-Wei\u00dfwein.jpg\"><img aria-describedby=\"caption-attachment-364\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2010\/01\/H\u00fchnerschenkel-mit-Zwiebeln-und-Wei\u00dfwein.jpg\" alt=\"H\u00fchnerschenkel mit Zwiebeln und Wei\u00dfwein\" title=\"H\u00fchnerschenkel mit Zwiebeln und Wei\u00dfwein\" width=\"250\" height=\"186\" class=\"size-full wp-image-364\" \/><\/a><p id=\"caption-attachment-364\" class=\"wp-caption-text\">H\u00fchnerschenkel mit Zwiebeln und Wei\u00dfwein<\/p><\/div>\n<p><strong>Zutaten:<\/strong><br \/>\n800 g Zwiebeln<br \/>\n4 H\u00fchnerschenkel<br \/>\n5 Knoblauchzehen<br \/>\n1 Zimtstange<br \/>\n1 EL Fenchelsamen<br \/>\n1 TL Kreuzk\u00fcmmel, gemahlen (Spisskummen)<br \/>\nSalz<br \/>\nPfeffer<br \/>\nButter<br \/>\n1 dl schwarze Oliven<br \/>\n2 dl Wei\u00dfwein<br \/>\n1 dl Wasser<br \/>\n1 Zitrone<br \/>\nPetersilie, frisch<br \/>\nKartoffeln<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Ha litt stekeolje i en stor panne p\u00e5 middels varme. <\/li>\n<\/ul>\n<ul>\n<li>Gni salt og pepper rundt hele kyllingl\u00e5rene og stek dem gyldenbrune.<\/li>\n<li>Ha gjerne en stor klatt sm\u00f8r i pannen midtveis, slik at det bruser opp rundt l\u00e5rene, men uten at det brennes.<\/li>\n<li>Legg dem til side og t\u00f8rk av pannen.<\/li>\n<\/ul>\n<ul>\n<li>Skj\u00e6r l\u00f8ken i litt brede ringer. <\/li>\n<li>Ha litt olje i pannen, n\u00e5 p\u00e5 litt lavere varme, og stek l\u00f8ken forsiktig slik at den mykner uten \u00e5 brunes noe s\u00e6rlig.<\/li>\n<li>Ha i finhakket hvitl\u00f8k midtveis i l\u00f8kstekingen. <\/li>\n<li>Dytt kyllingl\u00e5rene ned i pannen, hell p\u00e5 vin og vann. <\/li>\n<li>Legg i kanelstangen. <\/li>\n<\/ul>\n<ul>\n<li>Grovst\u00f8t fennikelfr\u00f8ene i en morter, eller knus dem med undersiden av en kjele, og str\u00f8 dem i pannen.<\/li>\n<li>Dryss spisskummen over.<\/li>\n<li>Legg lokk p\u00e5 pannen, eller bruk alufolie, og la det hele sm\u00e5putre i en dr\u00f8y halvtime. <\/li>\n<\/ul>\n<ul>\n<li>Kok poteter.<\/li>\n<\/ul>\n<ul>\n<li>Riv sitronskall, kun det gule.<\/li>\n<\/ul>\n<ul>\n<li>Ha oliven oppi kyllinggryten og klem rikelig med sitronsaft over.<\/li>\n<li>Tilsett gjerne litt mer oliven om du \u00f8nsker det.<\/li>\n<li>La det sm\u00e5koke i omtrent ti minutter til, kjenn etter at kyllingl\u00e5rene er m\u00f8re og ferdige.<\/li>\n<li>Bland finrevet sitronskall og hakket persille, str\u00f8 dette over pannen f\u00f8r servering.<\/li>\n<\/ul>\n<ul>\n<li>Server med poteter eller annet \u00f8nskelig tilbeh\u00f8r.<\/li>\n<\/ul>\n<p><strong>Fazit:<\/strong><br \/>\nRecht aufw\u00e4ndig, aber nicht ad\u00e4quat gut. War okay, aber uns beiden schmeckt des Huhn als Brath\u00e4hnchen besser. Aber Zitrone passt wirklich super zu Huhn! \u00dcbrigens haben wir das Gericht mit 2 roten Chilischoten aufgepeppt.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<li>Tania &#038; Arnold<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Kyllingl\u00e5r med l\u00f8k og hvitvin (dinmat.no) Zutaten: 800 g Zwiebeln 4 H\u00fchnerschenkel 5 Knoblauchzehen 1 Zimtstange 1 EL Fenchelsamen 1 TL Kreuzk\u00fcmmel, gemahlen (Spisskummen) Salz Pfeffer Butter 1 dl schwarze Oliven 2 dl Wei\u00dfwein 1 dl Wasser 1 Zitrone Petersilie, frisch Kartoffeln Zubereitung: Ha litt stekeolje i en stor panne p\u00e5 middels varme. Gni salt &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=363\" class=\"more-link\">Continue reading &lsquo;H\u00fchnerschenkel mit Zwiebeln und Wei\u00dfwein&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":[14,96],"tags":[247,246,245,589,30,18,74,153,120,89,10,187,188,131,192,20,163],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/363"}],"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=363"}],"version-history":[{"count":7,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/363\/revisions"}],"predecessor-version":[{"id":455,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/363\/revisions\/455"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=363"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=363"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=363"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}