{"id":584,"date":"2012-12-28T15:37:34","date_gmt":"2012-12-28T14:37:34","guid":{"rendered":"http:\/\/www.american-cooking.de\/?p=584"},"modified":"2012-12-28T15:37:34","modified_gmt":"2012-12-28T14:37:34","slug":"chicken-king","status":"publish","type":"post","link":"https:\/\/www.american-cooking.de\/?p=584","title":{"rendered":"Chicken King"},"content":{"rendered":"<p><span style=\"font-size: small;\">je 1 gr\u00fcne und rote Paprika<br \/>\n150 g frische kleine Champignons<br \/>\n50 g Butter<br \/>\n600 g gekochte zarte H\u00fchnerbrust ohne Haut und Knochen<br \/>\n\u00bc Teel\u00f6ffel Salz<br \/>\n1 Prise wei\u00dfer Pfeffer<br \/>\n\u00bc l Sahne<br \/>\n\u00bd Teel\u00f6ffel Paprikapulver<br \/>\n3 Eigelbe<br \/>\n4 E\u00dfl\u00f6ffel trockener Sherry<br \/>\n1 E\u00dfl\u00f6ffel Weinbrand<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><b><span style=\"font-size: small;\">Zubereitungszeit: <\/span><\/b><\/span><span style=\"font-size: small;\"> 45 Minuten<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><b><span style=\"font-size: small;\">So wird\u2019s gemacht:<\/span><\/b><\/span><\/p>\n<p><span style=\"font-size: small;\">Die Paprikaschoten aufschneiden, von Rippen und Kernen befreien, wachen und in schmale Streifen schneiden. Die Champignons putzen, waschen und in einer Kasserolle erw\u00e4rmen. Die Paprikastreifen zuf\u00fcgen und bei milder Hitze 10 minuten zugedeckt schmoren. Dann die Champignonbl\u00e4ttchen zuf\u00fcgen und weitere 15 Minuten mitschmoren. Die H\u00fchnerbr\u00fcstchen in d\u00fcnne schr\u00e4ge Scheiben schneiden, mit Salz und dem Pfeffer bestreuen und in der Sahne erw\u00e4rmen. Das Gem\u00fcse zuf\u00fcgen. Paprikapuler dar\u00fcberst\u00e4uben und vermischen. Die Eigelbe mit dem Sherry und dem Weinbrand verquirlen. Das Gericht vom Herd nehmen und mit der Eimischung legieren. Es darf nicht mehr kochen.<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><b><span style=\"font-size: small;\">So wird angerichtet:<\/span><\/b><\/span><\/p>\n<p><span style=\"font-size: small;\">Das H\u00fchnchengericht auf einem Rechaud zu Tisch bringen oder auf Toast servieren.<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><b><span style=\"font-size: small;\">Unser Rat:<\/span><\/b><\/span><\/p>\n<p><span style=\"font-size: small;\">Soll das Gericht eingefroren werden, die Eigelb-legierung erst nach dem Wiedererw\u00e4rmen zuf\u00fcgen.<\/span><\/p>\n<p><span style=\"font-size: small;\">Wir w\u00fcnschen gutes Gelingen und einen guten Appetit.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>je 1 gr\u00fcne und rote Paprika 150 g frische kleine Champignons 50 g Butter 600 g gekochte zarte H\u00fchnerbrust ohne Haut und Knochen \u00bc Teel\u00f6ffel Salz 1 Prise wei\u00dfer Pfeffer \u00bc l Sahne \u00bd Teel\u00f6ffel Paprikapulver 3 Eigelbe 4 E\u00dfl\u00f6ffel &hellip; <a href=\"https:\/\/www.american-cooking.de\/?p=584\">Weiterlesen <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"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":[42],"tags":[],"class_list":["post-584","post","type-post","status-publish","format-standard","hentry","category-geflugel"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4tbSL-9q","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/584","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=584"}],"version-history":[{"count":1,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/584\/revisions"}],"predecessor-version":[{"id":585,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/584\/revisions\/585"}],"wp:attachment":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=584"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}