{"id":142,"date":"2014-07-08T06:15:16","date_gmt":"2014-07-08T06:15:16","guid":{"rendered":"http:\/\/ottmarkick.fr\/cuisine\/?p=142"},"modified":"2018-05-01T10:55:36","modified_gmt":"2018-05-01T08:55:36","slug":"poularde-de-bresse-facon-alain-chapel","status":"publish","type":"post","link":"https:\/\/ottmarkick.fr\/cuisine\/poularde-de-bresse-facon-alain-chapel\/","title":{"rendered":"Poularde de Bresse fa\u00e7on Alain Chapel"},"content":{"rendered":"<p>Volaille cuit dans la cr\u00e8me &#8230;.<\/p>\n<p><strong>Ingr\u00e9dients :<\/strong><\/p>\n<p>1 poularde de Bresse de 1.8 kg<\/p>\n<p>1 oignon<\/p>\n<p>200 g champignons (morilles)<\/p>\n<p>2 verres vin jaune<\/p>\n<p>2 jaunes d\u2019\u0153uf (pour lier la sauce)<\/p>\n<p><strong>Progression :<\/strong><\/p>\n<p>Fariner et colorer les morceaux de volaille (huile arachide), jeter le gras.<\/p>\n<p>Suer oignon \u00e9minc\u00e9, ajouter les champignons, puis la volaille et arroser avec le vin jaune, faire r\u00e9duire le vin puis couvrir de cr\u00e8me et cuire 35 min. Lier la sauce avec les jaunes.<\/p>\n<p style=\"text-align: right;\">Cours de cuisine Christophe Le Fur<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Volaille cuit dans la cr\u00e8me &#8230;. Ingr\u00e9dients : 1 poularde de Bresse de 1.8 kg 1 oignon 200 g champignons (morilles) 2 verres vin jaune 2 jaunes d\u2019\u0153uf (pour lier la sauce) Progression : Fariner et colorer les morceaux de volaille (huile arachide), jeter le gras. Suer oignon \u00e9minc\u00e9, ajouter les champignons, puis la volaille &hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[21,51,52],"class_list":["post-142","post","type-post","status-publish","format-standard","hentry","category-viande-fleischgericht","tag-christophe-le-fur","tag-poularde","tag-vin-jaune"],"_links":{"self":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/142","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/comments?post=142"}],"version-history":[{"count":5,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/142\/revisions"}],"predecessor-version":[{"id":927,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/posts\/142\/revisions\/927"}],"wp:attachment":[{"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/media?parent=142"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/categories?post=142"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ottmarkick.fr\/cuisine\/wp-json\/wp\/v2\/tags?post=142"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}