{"id":278,"date":"2016-08-30T17:52:23","date_gmt":"2016-08-30T17:52:23","guid":{"rendered":"http:\/\/faugeron.net\/poulet-normand"},"modified":"2016-08-28T09:24:32","modified_gmt":"2016-08-28T09:24:32","slug":"poulet-normand","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=278","title":{"rendered":"Poulet \u00e0 la normande"},"content":{"rendered":"<p><span style=\"font-family: Arial; line-height: 1.625;\">Pour 6 personnes<\/span><\/p>\n<ul>\n<li><span style=\"font-family: Arial;\">6 blancs de poulet de 125 gr environ chaque<\/span><\/li>\n<li><span style=\"font-family: Arial;\">80 gr de beurre<\/span><\/li>\n<li><span style=\"font-family: Arial;\">6 gros champignons de Paris coup\u00e9s en morceaux<\/span><\/li>\n<li><span style=\"font-family: Arial;\">1 pomme pel\u00e9e, coup\u00e9e en morceaux<\/span><\/li>\n<li><span style=\"font-family: Arial;\">2 oignons moyens \u00e9minc\u00e9s<\/span><\/li>\n<li><span style=\"font-family: Arial;\">50 cl de fond de volaille<\/span><\/li>\n<li><span style=\"font-family: Arial;\">6 cuill\u00e8res \u00e0 soupe de farine<\/span><\/li>\n<li><span style=\"font-family: Arial;\">1 cuill\u00e8re \u00e0 caf\u00e9 de concentr\u00e9 de tomates<\/span><\/li>\n<li><span style=\"font-family: Arial;\">1 cuill\u00e8re \u00e0 caf\u00e9 de moutarde de Meaux<\/span><\/li>\n<li><span style=\"font-family: Arial;\">20 cl de cr\u00e8me fra\u00eeche \u00e9paisse<\/span><\/li>\n<li><span style=\"font-family: Arial;\">Sel fin, poivre.<\/span><\/li>\n<\/ul>\n<p><!--more-->Dans une assiette creuse, m\u00e9langer 4 cuill\u00e8res de farine avec du sel et du poivre, enrober les blancs de poulet avec ce m\u00e9lange.<\/p>\n<p><span style=\"font-family: Arial;\">Faire chauffer la moiti\u00e9 du beurre dans une sauteuse \u00e0 feu moyen, dorer les blancs farin\u00e9s 3 min de chaque cot\u00e9.<\/span><\/p>\n<p><span style=\"font-family: Arial;\">Ajouter les champignons, la pomme et les oignons, poursuivre la cuisson 4 min en remuant souvent.<\/span><\/p>\n<p><span style=\"font-family: Arial;\">Avec une \u00e9cumoire, r\u00e9server le poulet, les champignons la pomme et les oignons dans un plat creux.<br \/>\n<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Mettre le reste de farine dans la sauteuse (toujours \u00e0 feu moyen) et remuer pendant 30 secondes, verser le fond de volaille et laisser \u00e9paissir 5 min en m\u00e9langeant bien.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Ajouter le concentr\u00e9 de tomates et la moutarde, m\u00e9langer.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Remettre le poulet, les oignons la pomme et les champignons ainsi que jus qu\u2019ils ont rendu dans la sauteuse, m<\/span><span style=\"font-family: Arial;\">\u00e9langer, baisser le feu, couvrir et laisser mijoter 15 min \u00e0 feu doux.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Ajouter la cr\u00e8me fra\u00eeche\u00a0 dans la sauteuse et m\u00e9langer jusqu\u2019\u00e0 fr\u00e9missements.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Rectifier l\u2019assaisonnement.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Servir avec des p\u00e2tes fra\u00eeches.121<\/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 6 blancs de poulet de 125 gr environ chaque 80 gr de beurre 6 gros champignons de Paris coup\u00e9s en morceaux 1 pomme pel\u00e9e, coup\u00e9e en morceaux 2 oignons moyens \u00e9minc\u00e9s 50 cl de fond de volaille 6 cuill\u00e8res \u00e0 soupe de farine 1 cuill\u00e8re \u00e0 caf\u00e9 de concentr\u00e9 de tomates 1 [&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-278","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-4u","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/278","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=278"}],"version-history":[{"count":3,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/278\/revisions"}],"predecessor-version":[{"id":1277,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/278\/revisions\/1277"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=278"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=278"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=278"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}