{"id":2357,"date":"2012-01-19T10:00:30","date_gmt":"2012-01-19T09:00:30","guid":{"rendered":"http:\/\/www.christianecuisine.com\/?p=2357"},"modified":"2012-01-17T17:05:02","modified_gmt":"2012-01-17T16:05:02","slug":"pintade-chaponnee","status":"publish","type":"post","link":"https:\/\/www.christianecuisine.com\/?p=2357","title":{"rendered":"PINTADE CHAPONNEE"},"content":{"rendered":"<p><a href=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2012\/01\/pintade.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2358\" title=\"pintade\" src=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2012\/01\/pintade.png\" alt=\"\" width=\"560\" height=\"1020\" srcset=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2012\/01\/pintade.png 560w, https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2012\/01\/pintade-164x300.png 164w\" sizes=\"(max-width: 560px) 100vw, 560px\" \/><\/a><\/p>\n<blockquote><p>1 belle pintade chaponn\u00e9e<\/p>\n<p>Beurre<\/p>\n<p>Huile d&rsquo;olive<\/p>\n<p>1 verre de vin blanc sec<\/p>\n<p>Sel et poivre<\/p><\/blockquote>\n<p>Saler et poivrer la pintade \u00e0 l&rsquo;int\u00e9rieur.<\/p>\n<p>Verser un filet d&rsquo;huile d&rsquo;olive dans le fond d&rsquo;un plat de cuisson.<\/p>\n<p>Ajouter quelques morceaux de beurre.<\/p>\n<p>Un peu de sel et de poivre.<\/p>\n<p>Poser la pintade.<\/p>\n<p>Commencer la cuisson \u00e0 four froid, \u00a0pendant 1h45 thermostat sur 200\u00b0.<\/p>\n<p>Arroser de temps en temps.<\/p>\n<p>En milieu de cuisson ajouter un 1\/2 verre d&rsquo;eau chaude et 1 verre de vin blanc sec.<\/p>\n<p>Retourner la pintade, bien l&rsquo;arroser et terminer la cuisson.<\/p>\n<p>Les volailles cuites ainsi (four froid au d\u00e9part ) sont moelleuses et go\u00fbteuses.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 belle pintade chaponn\u00e9e Beurre Huile d&rsquo;olive 1 verre de vin blanc sec Sel et poivre Saler et poivrer la pintade \u00e0 l&rsquo;int\u00e9rieur. Verser un filet d&rsquo;huile d&rsquo;olive dans le fond d&rsquo;un plat de cuisson. Ajouter quelques morceaux de beurre. Un peu de sel et de poivre. Poser la pintade. Commencer la cuisson \u00e0 four froid, \u00a0pendant 1h45 thermostat sur 200\u00b0. Arroser de temps en temps. En milieu de cuisson ajouter un 1\/2 verre d&rsquo;eau chaude et 1 verre de vin blanc sec. Retourner la pintade, bien l&rsquo;arroser et terminer la cuisson. Les volailles cuites ainsi (four froid au d\u00e9part ) sont moelleuses et go\u00fbteuses.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[146,120,26,69],"tags":[205,5,14,4,15,786,352,47,39,19,175,70,351,35,329,36,6,37,328,22,161],"class_list":["post-2357","post","type-post","status-publish","format-standard","hentry","category-cuisson-au-four","category-les-petites-astuces-de-christiane","category-plat-de-resistance","category-volaille","tag-beurre","tag-blog-cuisine","tag-christiane","tag-christiane-cuisine","tag-cuisine","tag-cuisson-au-four","tag-cuisson-four-froid","tag-cuisson-simple","tag-elegant","tag-facile","tag-huile-dolive","tag-pintade","tag-pintade-chaponnee","tag-plat","tag-poivre","tag-recette-bistrot","tag-recettes","tag-repas-entre-amis","tag-sel","tag-simple","tag-vin-blanc-sec"],"_links":{"self":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/2357"}],"collection":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2357"}],"version-history":[{"count":6,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/2357\/revisions"}],"predecessor-version":[{"id":2364,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/2357\/revisions\/2364"}],"wp:attachment":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2357"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2357"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2357"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}