{"id":3656,"date":"2022-06-18T14:42:46","date_gmt":"2022-06-18T11:42:46","guid":{"rendered":"http:\/\/andrestover.com\/?p=3656"},"modified":"2022-06-18T14:42:48","modified_gmt":"2022-06-18T11:42:48","slug":"chicken-fricassee","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/chicken-fricassee\/","title":{"rendered":"Kana frikassee"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Toit, mille nimi p\u00e4rineb k\u00fcll Prantsuse keelest, aga mille esmased mainimised on leitavad Inglise kokaraamatutest 14 sajandil. Loeme selle toidu p\u00e4ritoluks siis m\u00f5lemad toidukultuuri maad. Sarnane toit tundub erinevate allikate j\u00e4rgi olevat kosmopoliitse levikuga erinevatesse kultuuridesse. Tegemist on toiduga, mille valmistamisel kasutatakse pruunistamist, enamasti v\u00f5is, seej\u00e4rel seda hautatakse puljongis, sageli lisatakse toidule valge vein ja r\u00f5\u00f5sk koor. \u00dcks enimlevinud frikassee variantidest on valmistatud \u0161ampinjonidega. Frikassee valmistamiseks v\u00f5ib kasutada enamasti kanaliha, samuti sobib vasika ja k\u00fc\u00fclikuliha.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2022\/06\/Kana-frikassee_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-3668\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2022\/06\/Kana-frikassee_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/06\/Kana-frikassee_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/06\/Kana-frikassee_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/06\/Kana-frikassee_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamisaeg: 20 min ettevalmistus,\u00a0 45 min k\u00fcpsetamine<br>Tase: keskmine<br>Kogus: neljale<\/mark><br>\u00a0<br><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>Neli seljata kanakintsu<br>Neli kanajalga<br>400 g terveid v\u00e4ikesi \u0161ampinjone. Juhul kui seened on suured, siis v\u00f5ib need viilutada<br>50 g v\u00f5id pruunistamiseks<br>100 ml valget veini<br>100 ml vahukoort<br>150 ml vett v\u00f5i puljongit<br>1 suur sibul hakitult<br>3-4 k\u00fc\u00fcslauguk\u00fc\u00fcnt peeneks hakitult<br>2 loorberilehte<br>V\u00e4rsket v\u00f5i kuivatatud t\u00fc\u00fcmiani maitse j\u00e4rgi<br>Maitse j\u00e4rgi soola ja musta pipart<br>0,5 tl jahu kastme paksendamiseks<br>Serveerimiseks maitserohelist<br>\u00a0<br><span style=\"text-decoration: underline;\">Valmistamine:<\/span><br>1. Kuumuta paksup\u00f5hjalisel pannil v\u00f5i ja pruunista m\u00f5ne minuti jooksul kanat\u00fckke igast k\u00fcljest.<br>2. T\u00f5sta kanat\u00fckid k\u00f5rvale ja prae samal pannil sibul ja k\u00fc\u00fcslauk kuldseks. Lisa \u0161ampinjonid ning prae neid koos sibula ja k\u00fc\u00fcslauguga paar minutit.<br>3. Vala pannile vein, puljong v\u00f5i vesi ning kraabi lusikaga panni p\u00f5hjale j\u00e4\u00e4nud pruunistuskiht lahti. Lisa kastmele loorberilehed ja t\u00fc\u00fcmian. Maitsesta soola ja pipraga.<br>4. Lisa pannile kana ja hauta kaane all 10-15 minutit keskmisel kuumusel<br>5. Eemalda pannil kaas ning hauta kana, t\u00fckke aegajalt p\u00f6\u00f6rates mbes 30-40 minutit kuni kana on pehme.<br>6. T\u00f5sta kanat\u00fckid taldrikule ning lisa pannil olevale kastmele v\u00e4heses vees lahustatud jahu ning vahukoor. Sega ja keeda kastet madalal kuumusel paar minutit kuni kaste muutub kergelt paksemaks.<br>7. T\u00f5sta kanat\u00fckid kastmesse tagasi.<br>Serveerimiseks puista \u00fcle hakitud petrselli v\u00f5i muu meelep\u00e4rase maitserohelisega.<br>Serveri toitu kuumalt ahjukartulite v\u00f5i aedviljaga v\u00f5i salatiga.<br>Valmis!!!<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2022\/06\/Kana-frikassee_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-3669\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2022\/06\/Kana-frikassee_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/06\/Kana-frikassee_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/06\/Kana-frikassee_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2022\/06\/Kana-frikassee_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-3656\" data-postid=\"3656\" class=\"themify_builder_content themify_builder_content-3656 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Toit, mille nimi p\u00e4rineb k\u00fcll Prantsuse keelest, aga mille esmased mainimised on leitavad Inglise kokaraamatutest 14 sajandil. Loeme selle toidu p\u00e4ritoluks siis m\u00f5lemad toidukultuuri maad. Sarnane toit tundub erinevate allikate j\u00e4rgi olevat kosmopoliitse levikuga erinevatesse kultuuridesse. Tegemist on toiduga, mille valmistamisel kasutatakse pruunistamist, enamasti v\u00f5is, seej\u00e4rel seda hautatakse puljongis, sageli lisatakse toidule valge vein ja [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3670,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319,19],"tags":[375,518,42,38,365,656,371,624],"class_list":["post-3656","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-linnuliha","category-rahvustoidud","tag-bay-leaf","tag-champignons","tag-kana","tag-inglise","tag-french","tag-heavy-cream","tag-thyme","tag-white-wine","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\/3656","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=3656"}],"version-history":[{"count":56,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/3656\/revisions"}],"predecessor-version":[{"id":3716,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/3656\/revisions\/3716"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/3670"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=3656"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=3656"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=3656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}