{"id":5082,"date":"2022-04-10T11:14:29","date_gmt":"2022-04-10T09:14:29","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=5082"},"modified":"2022-04-10T11:14:30","modified_gmt":"2022-04-10T09:14:30","slug":"poulet-flambe-a-la-creme","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/10\/poulet-flambe-a-la-creme\/","title":{"rendered":"Poulet flamb\u00e9 \u00e0 la cr\u00e8me"},"content":{"rendered":"\n

R\u00e9dacteur Jack<\/p>\n\n\n\n

Nombre de parts: 4
Temps de pr\u00e9paration: 10 minutes
Temps de cuisson: 13 minutes<\/p>\n\n\n\n

Ingr\u00e9dients<\/strong>:
4 blancs de poulet fermier
3 cuillers \u00e0 soupe de curry en poudre
20 cl de cr\u00e8me fra\u00eeche \u00e9paisse
4 cuillers \u00e0 soupe de cognac
2 \u00e9chalotes
Huile d’olive
Sel et poivre<\/p>\n\n\n\n

Pr\u00e9paration<\/strong>:
D\u00e9taillez les blancs de poulet en lani\u00e8res.
Dans un saladier, m\u00e9langez-les avec la poudre de curry et un filet d’huile.
Pelez et ciselez les \u00e9chalotes.
Ciselez la coriandre fra\u00eeche<\/p>\n\n\n\n

Faites revenir les morceaux de poulet et les \u00e9chalotes dans une po\u00eale avec un peu d’huile pendant 8 minutes.<\/p>\n\n\n\n

Versez le cognac dans une petite casserole et faites le chauffer.
Lorsqu’il est chaud, enflammez-le et versez-le sur le poulet.
Remuez doucement.
Ajoutez la cr\u00e8me fra\u00eeche et m\u00e9langez.<\/p>\n\n\n\n

Salez et poivrez.
Laissez mijoter 5 minutes.<\/p>\n\n\n\n

Dressage<\/strong>:
Servez avec des tagliatelles fra\u00eeches parsemez de coriandre fra\u00eeche cisel\u00e9e.<\/p>\n\n\n\n

Breuvage <\/strong>:
Brouilly (Beaujolais)<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Jack Nombre de parts: 4Temps de pr\u00e9paration: 10 minutesTemps de cuisson: 13 minutes Ingr\u00e9dients:4 blancs de poulet fermier3 cuillers \u00e0 soupe de curry en poudre20 cl de cr\u00e8me fra\u00eeche \u00e9paisse4 cuillers \u00e0 soupe de cognac2 \u00e9chalotesHuile d’oliveSel et poivre … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[52],"tags":[],"class_list":["post-5082","post","type-post","status-publish","format-standard","hentry","category-poulet"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5082","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=5082"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5082\/revisions"}],"predecessor-version":[{"id":5083,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/5082\/revisions\/5083"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=5082"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=5082"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=5082"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}