{"id":20,"date":"2006-03-04T10:58:22","date_gmt":"2006-03-04T10:58:22","guid":{"rendered":""},"modified":"2017-03-07T21:08:03","modified_gmt":"2017-03-07T20:08:03","slug":"poulet-grand-mere","status":"publish","type":"post","link":"https:\/\/dafrenchcooking.fr\/?p=20","title":{"rendered":"Poulet grand-m\u00e8re"},"content":{"rendered":"<p>Un plat tr\u00e8s simple sans pr\u00e9paration de derni\u00e8re minute au moment de servir. Excellent!<br \/>\n<!--more--><\/p>\n<h3>Pr\u00e9paration<\/h3>\n<p>15 min<\/p>\n<h3>Cuisson<\/h3>\n<p>1h30<\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<p>Pour 8 personnes<\/p>\n<ul>\n<li>2 cuillers \u00e0 soupe d&rsquo;huile v\u00e9g\u00e9tale<\/li>\n<li>1 oignon brun, \u00e9minc\u00e9<\/li>\n<li>2 gousses d&rsquo;ail, pil\u00e9es<\/li>\n<li>4 cuisses de poulet<\/li>\n<li>4 blancs de poulet<\/li>\n<li>4 branches de romarin<\/li>\n<li>4 pommes de terre, en gros morceaux<\/li>\n<li>2 tomates, en gros morceaux<\/li>\n<li>125 ml de bouillon de poule<\/li>\n<li>150 champignons de Paris<\/li>\n<li>4 tranches de bacon, grossi\u00e8rement hach\u00e9es<\/li>\n<li>80 g d&rsquo;olives noires<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<ol>\n<li>Pr\u00e9chauffez le four \u00e0 180\u00b0C.<\/li>\n<li>Faites chauffer l&rsquo;huile dans une sauteuse et faites revenir l&rsquo;oignon et l&rsquo;ail.<\/li>\n<li>Ajoutez le poulet et laissez dorer de toutes parts.<\/li>\n<li>Transf\u00e9rez ce m\u00e9lange dans un plat allant au four, incorporez le romarin, les pommes de terre, les tomates et le bouillon. Faites cuire le poulet 1 heure au four.<\/li>\n<li>Quand la viande est presque \u00e0 point, ajoutez les champignons, le bacon et les olives. Poursuivez la cuisson pendant 20 minutes jusqu&rsquo;\u00e0 ce que le poulet soit tendre.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Un plat tr\u00e8s simple sans pr\u00e9paration de derni\u00e8re minute au moment de servir. Excellent! T\u00e9l\u00e9charger l&rsquo;article au format PDF<\/p>\n","protected":false},"author":2,"featured_media":567,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,10],"tags":[77,212,211,73,49,209,62,89,144,210,61],"class_list":["post-20","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-plats","category-viandes_et_volailles","tag-ail","tag-bacon","tag-bouillon-de-poule","tag-champignon-de-paris","tag-huile","tag-oignon-brun","tag-olive-noire","tag-pomme-de-terre","tag-poulet","tag-romarin","tag-tomate"],"_links":{"self":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/20","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20"}],"version-history":[{"count":0,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/20\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/media\/567"}],"wp:attachment":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}