{"id":3794,"date":"2014-03-04T12:00:10","date_gmt":"2014-03-04T11:00:10","guid":{"rendered":"http:\/\/www.christianecuisine.com\/?p=3794"},"modified":"2014-03-04T12:00:10","modified_gmt":"2014-03-04T11:00:10","slug":"poulet-aux-epices-cuisson-cocotte","status":"publish","type":"post","link":"https:\/\/www.christianecuisine.com\/?p=3794","title":{"rendered":"POULET AUX EPICES \u00a0\u00bb CUISSON COCOTTE \u00ab\u00a0"},"content":{"rendered":"<p><a href=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2014\/03\/poulet.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3795\" alt=\"poulet\" src=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2014\/03\/poulet.png\" width=\"560\" height=\"1020\" srcset=\"https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2014\/03\/poulet.png 560w, https:\/\/www.christianecuisine.com\/wp-content\/uploads\/2014\/03\/poulet-164x300.png 164w\" sizes=\"(max-width: 560px) 100vw, 560px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<blockquote><p>1 beau poulet<\/p>\n<p>Huile d&rsquo;olive<\/p>\n<p>Gingembre en poudre<\/p>\n<p>Herbes de Provence<\/p>\n<p>Poudre de raz-el-hanout<\/p>\n<p>Persil plat<\/p>\n<p>Sel et poivre<\/p>\n<p>1 cube de bouillon de l\u00e9gumes<\/p>\n<p>Vin blanc sec<\/p>\n<p>Eau<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p><\/blockquote>\n<p>Bien masser le poulet avec le gingembre et la poudre de raz-el-hanout.<\/p>\n<p>Verser un filet d&rsquo;huile d&rsquo;olive dans le fond de la cocotte en fonte.<\/p>\n<p>D\u00e9poser le poulet.<\/p>\n<p>Saler et poivrer.<\/p>\n<p>Emietter le cube de bouillon de l\u00e9gumes.<\/p>\n<p>Parsemer d&rsquo;herbes de Provence et de persil plat.<\/p>\n<p>Ajouter un bon verre de vin blanc sec et la m\u00eame quantit\u00e9 d&rsquo;eau froide.<\/p>\n<p>Couvrir et commencer la cuisson four froid.<\/p>\n<p>Mettre le four sur 200\u00b0.<\/p>\n<p>Laisser cuire 30 minutes, retourner le poulet et l&rsquo;arroser.<\/p>\n<p>Remettre en cuisson 30 minutes, le retourner, l&rsquo;arroser \u00e0 nouveau.<\/p>\n<p>Suivant la grosseur du poulet, ajouter 10 \u00e0 15 minutes de cuisson.<\/p>\n<p>Mettre le jus de cuisson en sauci\u00e8re et servir bien chaud&#8230;.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; 1 beau poulet Huile d&rsquo;olive Gingembre en poudre Herbes de Provence Poudre de raz-el-hanout Persil plat Sel et poivre 1 cube de bouillon de l\u00e9gumes Vin blanc sec Eau &nbsp; &nbsp; Bien masser le poulet avec le gingembre et la poudre de raz-el-hanout. Verser un filet d&rsquo;huile d&rsquo;olive dans le fond de la cocotte en fonte. D\u00e9poser le poulet. Saler et poivrer. Emietter le cube de bouillon de l\u00e9gumes. Parsemer d&rsquo;herbes de Provence et de persil plat. Ajouter un bon verre de vin blanc sec et la m\u00eame quantit\u00e9 d&rsquo;eau froide. Couvrir et commencer la cuisson four froid. Mettre le four sur 200\u00b0. Laisser cuire 30 minutes, retourner le poulet et l&rsquo;arroser. Remettre en cuisson 30 minutes, le retourner, l&rsquo;arroser \u00e0 nouveau. Suivant la grosseur du poulet, ajouter 10 \u00e0 15 minutes de cuisson. Mettre le jus de cuisson en sauci\u00e8re et servir bien chaud&#8230;. &nbsp; &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29,121,26,95,69],"tags":[5,14,4,96,373,15,47,20,518,19,372,504,175,160,21,35,329,638,58,639,640,36,6,37,328,22,161],"class_list":["post-3794","post","type-post","status-publish","format-standard","hentry","category-assaisonnement","category-cuisson-en-cocotte","category-plat-de-resistance","category-viande-blanche","category-volaille","tag-blog-cuisine","tag-christiane","tag-christiane-cuisine","tag-cocotte","tag-cube-de-bouillon-de-legumes","tag-cuisine","tag-cuisson-simple","tag-dietetique","tag-eau","tag-facile","tag-four","tag-gingembre","tag-huile-dolive","tag-persil-plat","tag-peu-chere","tag-plat","tag-poivre","tag-poudre-raz-el-hanout","tag-poulet","tag-poulet-jaune","tag-poulet-jaune-des-landes","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\/3794"}],"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=3794"}],"version-history":[{"count":3,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/3794\/revisions"}],"predecessor-version":[{"id":3798,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=\/wp\/v2\/posts\/3794\/revisions\/3798"}],"wp:attachment":[{"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3794"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3794"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.christianecuisine.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3794"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}