{"id":275,"date":"2016-01-16T18:46:14","date_gmt":"2016-01-16T18:46:14","guid":{"rendered":"http:\/\/faugeron.net\/poulet-basquaise"},"modified":"2016-01-11T17:58:57","modified_gmt":"2016-01-11T17:58:57","slug":"poulet-basquaise","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=275","title":{"rendered":"Poulet basquaise"},"content":{"rendered":"<p><span style=\"font-family: Arial;\">Pour 6 personnes\u00a0<\/span><\/p>\n<ul>\n<li><span style=\"font-family: Arial;\">1 poulet d&rsquo;1,8 kg <\/span><\/li>\n<li><span style=\"font-family: Arial;\">250 gr de piment rouge doux ou poivron rouge <\/span><\/li>\n<li><span style=\"font-family: Arial;\">250 gr de piment vert doux ou poivron vert <\/span><\/li>\n<li><span style=\"font-family: Arial;\">2 pinc\u00e9es de piment d&rsquo;Espelette <\/span><\/li>\n<li><span style=\"font-family: Arial;\">4 tomates <\/span><\/li>\n<li><span style=\"font-family: Arial;\">2 oignons <\/span><\/li>\n<li><span style=\"font-family: Arial;\">2 gousses d&rsquo;ail <\/span><\/li>\n<li><span style=\"font-family: Arial;\">1 bouquet garni <\/span><\/li>\n<li><span style=\"font-family: Arial;\">5 cuill\u00e8res \u00e0 soupe d&rsquo;huile d&rsquo;olive <\/span><\/li>\n<li><span style=\"font-family: Arial;\">1 verre de vin blanc sec <\/span><\/li>\n<li><span style=\"font-family: Arial;\">Gros sel, sel<br \/>\n<\/span><\/li>\n<\/ul>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\"><em>Pr\u00e9paration de la garniture basquaise\u00a0:<\/em><br \/>\n\u00c9mincer les oignons, le piment rouge et le piment vert. Monder les tomates\u00a0: les laver, retirer le p\u00e9doncule, les plonger 10 secondes dans l&rsquo;eau bouillante, les peler les couper en quartiers et retirer les graines. Confectionner un bouquet garni avec du thym du persil et du laurier le tout ficel\u00e9 dans un blanc de poireau.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Couper le poulet en 8 ou 10 morceaux et le saler sur toutes les faces Mettre trois cuill\u00e8res \u00e0 soupe d&rsquo;huile d&rsquo;olive ou de graisse de canard dans une cocotte (ou une po\u00eale) et faire colorer les morceaux de poulet sur toutes les faces sur feu moyen.<br \/>\n<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Retirer les morceaux de poulet color\u00e9s.<br \/>\n<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Oter l&rsquo;exc\u00e9dent de gras de cuisson et d\u00e9glacer avec un verre de vin blanc sec, porter \u00e0 \u00e9bullition en veillant \u00e0 bien gratter tous les sucs de cuisson au fond de la cocotte. R\u00e9server le d\u00e9gla\u00e7age dans une casserole.<br \/>\n<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Chauffer trois cuill\u00e8res \u00e0 soupe d&rsquo;huile d&rsquo;olive dans la cocotte et faire suer deux gousses d&rsquo;ail hach\u00e9 avec deux oignons moyens en \u00e9vitant de trop les colorer. Ajouter 250 gr de piments rouges doux et 250 gr de piments verts doux. Faire l\u00e9g\u00e8rement suer le tout et ajouter 4 tomates mond\u00e9es coup\u00e9es en petits d\u00e9s. Saler au gros sel, placer un bouquet garni, ranger les morceaux de poulet c\u00f4te \u00e0 c\u00f4te et finir par deux pinc\u00e9es de piment d&rsquo;Espelette et le d\u00e9gla\u00e7age au vin blanc. Couvrir et laisser \u00e9tuver sur feu doux pendant 20\/25 minutes.<\/span><\/p>\n\n<div class=\"twitter-share\"><a href=\"https:\/\/twitter.com\/intent\/tweet?via=ledza3\" class=\"twitter-share-button\">Tweet<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pour 6 personnes\u00a0 1 poulet d&rsquo;1,8 kg 250 gr de piment rouge doux ou poivron rouge 250 gr de piment vert doux ou poivron vert 2 pinc\u00e9es de piment d&rsquo;Espelette 4 tomates 2 oignons 2 gousses d&rsquo;ail 1 bouquet garni 5 cuill\u00e8res \u00e0 soupe d&rsquo;huile d&rsquo;olive 1 verre de vin blanc sec Gros sel, sel [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_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_post_was_ever_published":false},"categories":[14,40],"tags":[],"class_list":["post-275","post","type-post","status-publish","format-standard","hentry","category-s6-les-recettes-de-cuisine-de-gerard","category-c46-volaille"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p74TSi-4r","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/275","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=275"}],"version-history":[{"count":2,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/275\/revisions"}],"predecessor-version":[{"id":969,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/275\/revisions\/969"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=275"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}