{"id":820,"date":"2016-06-07T00:03:08","date_gmt":"2016-06-06T22:03:08","guid":{"rendered":"http:\/\/www.tiamat.at\/Kochrezepte\/?p=820"},"modified":"2016-06-07T00:03:08","modified_gmt":"2016-06-06T22:03:08","slug":"haehnchen-reispfanne","status":"publish","type":"post","link":"https:\/\/www.tiamat.at\/Kochrezepte\/?p=820","title":{"rendered":"H\u00e4hnchen Reispfanne"},"content":{"rendered":"<h4><span style=\"color: #ff9900;\"><strong>ZUTATEN (f&uuml;r 4 Personen)<\/strong><\/span><\/h4>\n<ul>\n<li>1 Lauchstange<\/li>\n<li>2 Knoblauchzehen<\/li>\n<li>2 EL Oliven&ouml;l<\/li>\n<li>2 EL Butterschmalz<\/li>\n<li>300 g Reis<\/li>\n<li>100 ml Wei&szlig;wein<\/li>\n<li>500 ml H&uuml;hnersuppe<\/li>\n<li>4 H&uuml;hnerbrustfilets<\/li>\n<li>1\/2 Bund Petersilie<\/li>\n<li>Salz<\/li>\n<li>Pfeffer<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h4><span style=\"color: #ff9900;\"><strong>ZUBEREITUNG<\/strong><\/span><\/h4>\n<p>Die Lauchstange der L&auml;nge nach halbieren und in Streifen schneiden. Den Knoblauch fein hacken.<\/p>\n<p>Das &Ouml;l in einer Pfanne erhitzen und den Knoblauch mit dem Lauch darin anschwitzen. Den Reis zugeben und kurz mitr&ouml;sten. Dann Wein und Br&uuml;he angie&szlig;en und auf kleiner Flamme k&ouml;cheln lassen.<\/p>\n<p>Die H&uuml;hnerbrustfilets in mundgerechte St&uuml;cke schneiden. In einer Pfanne in Butterschmalz rundherum scharf anbraten. Etwa 5 Minuten braten und dabei &ouml;fter wenden.<\/p>\n<p>Das Fleisch mit der Petersilie unter den Reis mischen, salzen, pfeffern und noch kurz ziehen lassen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>ZUTATEN (f&uuml;r 4 Personen) 1 Lauchstange 2 Knoblauchzehen 2 EL Oliven&ouml;l 2 EL Butterschmalz 300 g Reis 100 ml Wei&szlig;wein 500 ml H&uuml;hnersuppe 4 H&uuml;hnerbrustfilets 1\/2 Bund Petersilie Salz Pfeffer &nbsp; ZUBEREITUNG Die Lauchstange der L&auml;nge nach halbieren und in Streifen schneiden. Den Knoblauch fein hacken. Das &Ouml;l in einer Pfanne erhitzen und den Knoblauch [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[202,127,128,60,142,52,75,205,130],"class_list":["post-820","post","type-post","status-publish","format-standard","hentry","category-fleisch","tag-butterschmalz","tag-huhn","tag-huehnersuppe","tag-knoblauch","tag-lauch","tag-olivenoel","tag-petersilie","tag-reis","tag-weisswein"],"_links":{"self":[{"href":"https:\/\/www.tiamat.at\/Kochrezepte\/index.php?rest_route=\/wp\/v2\/posts\/820","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tiamat.at\/Kochrezepte\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tiamat.at\/Kochrezepte\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tiamat.at\/Kochrezepte\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tiamat.at\/Kochrezepte\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=820"}],"version-history":[{"count":1,"href":"https:\/\/www.tiamat.at\/Kochrezepte\/index.php?rest_route=\/wp\/v2\/posts\/820\/revisions"}],"predecessor-version":[{"id":821,"href":"https:\/\/www.tiamat.at\/Kochrezepte\/index.php?rest_route=\/wp\/v2\/posts\/820\/revisions\/821"}],"wp:attachment":[{"href":"https:\/\/www.tiamat.at\/Kochrezepte\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=820"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tiamat.at\/Kochrezepte\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=820"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tiamat.at\/Kochrezepte\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=820"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}