{"id":1704,"date":"2020-11-18T22:39:01","date_gmt":"2020-11-18T20:39:01","guid":{"rendered":"http:\/\/andrestover.com\/?p=1704"},"modified":"2021-10-01T23:46:18","modified_gmt":"2021-10-01T20:46:18","slug":"coq-au-vin","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/coq-au-vin\/","title":{"rendered":"Coq au vin"},"content":{"rendered":"

Prantsuse klassikaline roog, mis t\u00f5lkes t\u00e4hendab ei midagi muud kui \u201ekukk veinis\u201c. Roog, mis ilmus retseptiraamatutesse alles 20 sajandil on saanud tuntuks taas l\u00e4bi Julia Child\u2019i kokaraamatute. Selle toidu valmistamine ei ole keeruline, n\u00f5udes pisut aega, aga seda tasub teha, sest tulemus on t\u00f5eliselt maitsev.
\nKana (kukk) marineeritakse heas punases veinis ning hautatakse koos kimbu maitseainete porgandite, sibula, k\u00fc\u00fcslaugu ja seentega v\u00e4ga pehmeks ning serveeritakse koos kartulip\u00fcree, aedvilja v\u00f5i ka p\u00e4rlsibulatega.<\/p>\n

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Valmistamisaeg: 2-3 tundi, lisaks marineerimisaeg 2-4 tundi v\u00f5i \u00fcle\u00f6\u00f6<\/span>
\nTase: keskmine<\/span>
\nKogus: neljale<\/span><\/p>\n

Koostisosad:<\/span>
\n1,5 kg kanat\u00fckke (kintsu v\u00f5i koiba)
\n150 g peekonit viilutatult
\nUmbes 10 \u0161ampinjone viilutatult
\n300 g peenikesi porgandeid ratasteks l\u00f5igatud
\n1 pudel head punast veini
\n1 suur sibul peeneks hakitud
\n4 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt peenestatult
\n1 spl jahu
\n50 ml konjakit
\nSoola ja musta pipart maitsestamiseks
\n3 loorberilehte, paar oksa t\u00fc\u00fcmiani ja rosmariini ning peterselli maitseainete kimbu jaoks
\nServeerimiseks 1 purk p\u00e4rlsibulaid ja 200 g v\u00e4ikesi \u0161ampinjone
\n50g v\u00f5id garneeringu praadimiseks<\/p>\n

\"\"<\/p>\n

Valmistamine:<\/span>
\n1. Maitsesta kana musta pipra ja soolaga
\n2. Valmista maitseainekimp. Seo niidiga kokku loorberilehed, t\u00fc\u00fcmian, rosmariin ja petersell
\n3. Aseta maitsestatud kana koos maitseainekimbuga suurde kaussi, vala \u00fcle pudelit\u00e4ie punase veiniga ja marineeri 2-4 tundi v\u00f5i \u00fcle\u00f6\u00f6
\n3. L\u00f5igu valmis peekon, viiluta porgandid ja \u0161ampinjonid, sibul ja k\u00fc\u00fcslauk
\n4. Kui kana on marineeritud, siis aja paksup\u00f5hjalisel pannin paar spl \u00f5li v\u00e4ga kuumaks ja pruunista kanat\u00fckke kuni need on korralikult pruunid. Pruunista 4-5 kanat\u00fckki korraga, siis ei jahtu pannil olev \u00f5li liiga \u00e4ra.
\n5. Pruunista peekon kr\u00f5bedaks ja t\u00f5sta k\u00f5rvale
\n6. Pruunista porgandeid, seeni, sibulaid ja k\u00fc\u00fcslauku kuni need on kuldpruunid, lisa jahu ja pruunista kergelt. Seej\u00e4rel lisa konjak ja sega potip\u00f5hjast korralikult lahti. Vala \u00fcle kana marineerimise marinaadiga, sega l\u00e4bi, lisa peekon ja ka maitseainekimp.
\n7. Aseta kana kastmesse ja hauta madalal kuumusel pliidil v\u00f5i praeahjus 150 kraadi juures umbes 1,5 tundi.
\n8. Garneeringu valmistamiseks kuumuta v\u00f5i pannil, lisa p\u00e4rlsibulad ja \u0161ampinjonid, Prae kergelt paari minuti jooksul.
\n9. Serveeri kana koos kastme ja garneeringuga.
\nValmis!!<\/p>\n

\"\"<\/p>\n

\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Prantsuse klassikaline roog, mis t\u00f5lkes t\u00e4hendab ei midagi muud kui \u201ekukk veinis\u201c. Roog, mis ilmus retseptiraamatutesse alles 20 sajandil on saanud tuntuks taas l\u00e4bi Julia Child\u2019i kokaraamatute. Selle toidu valmistamine ei ole keeruline, n\u00f5udes pisut aega, aga seda tasub teha, sest tulemus on t\u00f5eliselt maitsev. Kana (kukk) marineeritakse heas punases veinis ning hautatakse koos kimbu […]<\/p>\n","protected":false},"author":1,"featured_media":1710,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319,19],"tags":[375,365,389,535,370,371],"class_list":["post-1704","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-linnuliha","category-rahvustoidud","tag-bay-leaf","tag-french","tag-parsley","tag-red-wine","tag-rosemary","tag-thyme","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1704","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=1704"}],"version-history":[{"count":3,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1704\/revisions"}],"predecessor-version":[{"id":1713,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1704\/revisions\/1713"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1710"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1704"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1704"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1704"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}