{"id":3426,"date":"2024-12-25T14:31:54","date_gmt":"2024-12-25T13:31:54","guid":{"rendered":"https:\/\/www.phdata.fr\/perso\/?p=3426"},"modified":"2024-12-25T14:40:38","modified_gmt":"2024-12-25T13:40:38","slug":"poulet-a-la-moutarde-champignons","status":"publish","type":"post","link":"https:\/\/www.phdata.fr\/perso\/poulet-a-la-moutarde-champignons\/","title":{"rendered":"Poulet \u00e0 la moutarde et champignons"},"content":{"rendered":"\t\t
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Ingr\u00e9dients \/ 4 personnes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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R\u00e9alisation<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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4 filets de poulet<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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200 g de champignons de Paris<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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2 cuill\u00e8res \u00e0 soupe de moutarde \u00e0 l'ancienne<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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1 cuill\u00e8re \u00e0 soupe de miel<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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200 ml de cr\u00e8me fra\u00eeche liquide<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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100 ml de vin blanc sec<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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50 g de noisettes enti\u00e8res<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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1 cuill\u00e8re \u00e0 soupe de beurre<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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1 cuill\u00e8re \u00e0 soupe de sucre roux<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Sel, poivre<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Quelques brins de ciboulette<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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1 oignon rouge (\u00e9minc\u00e9)<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tDifficult\u00e9<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tPr\u00e9paration<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tCuisson<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tTemps total<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Tr\u00e8s facile<\/strong><\/span>
    20 mn<\/strong><\/span>
    30 mn<\/strong><\/span>
    50 mn<\/strong><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    \n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Mat\u00e8riel<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    Une po\u00eale large<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Petite casserole<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Pr\u00e9paration<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    1<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    Dans une petite casserole, faites fondre le beurre \u00e0 feu doux.
    Ajoutez le sucre roux et laissez caram\u00e9liser l\u00e9g\u00e8rement.
    Incorporez les noisettes hach\u00e9es, m\u00e9langez bien pour les enrober, puis \u00e9talez-les sur du papier sulfuris\u00e9 pour les laisser durcir.
    R\u00e9servez.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    2<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    Chauffez une po\u00eale avec un filet d\u2019huile. Faites dorer les filets de poulet 4-5 minutes de chaque c\u00f4t\u00e9 jusqu\u2019\u00e0 ce qu\u2019ils soient bien color\u00e9s. Retirez-les de la po\u00eale et r\u00e9servez.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    3<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    Dans la m\u00eame po\u00eale, faites revenir l\u2019oignon rouge \u00e9minc\u00e9 jusqu\u2019\u00e0 ce qu\u2019il devienne translucide.
    Ajoutez les champignons et faites-les sauter jusqu\u2019\u00e0 ce qu\u2019ils soient dor\u00e9s.
    D\u00e9glacez avec le vin blanc, laissez r\u00e9duire l\u00e9g\u00e8rement, puis incorporez la moutarde, le miel et la cr\u00e8me fra\u00eeche. M\u00e9langez bien.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    4<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    Remettez les filets de poulet dans la po\u00eale, enrobez-les bien de sauce, et laissez mijoter \u00e0 feu doux pendant 15 minutes. La sauce doit \u00e9paissir l\u00e9g\u00e8rement.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    5<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    Juste avant de servir, saupoudrez g\u00e9n\u00e9reusement les noisettes caram\u00e9lis\u00e9es sur le poulet et les champignons.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    Pour finir<\/strong><\/span>
    Disposez les filets de poulet napp\u00e9s de sauce dans des assiettes. Garnissez avec quelques brins de ciboulette cisel\u00e9e pour une touche de couleur. Accompagnez de p\u00e2tes fra\u00eeches, de riz basmati ou m\u00eame d’une pur\u00e9e de patates douces pour un contraste sucr\u00e9-sal\u00e9.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    • Pour une explosion de saveurs, r\u00e2pez un zeste de citron sur le plat juste avant de servir\u202f!<\/li>
    • Servez avec un verre de vin blanc sec bien frais pour sublimer ce m\u00e9lange audacieux.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

      Ingr\u00e9dients \/ 4 personnes R\u00e9alisation 4 filets de poulet 200 g de champignons de Paris 2 cuill\u00e8res \u00e0 soupe de moutarde \u00e0 l’ancienne 1 cuill\u00e8re \u00e0 soupe de miel 200 ml de cr\u00e8me fra\u00eeche liquide 100 ml de vin blanc sec 50 g de noisettes enti\u00e8res 1 cuill\u00e8re \u00e0 soupe de beurre 1 cuill\u00e8re \u00e0 soupe de sucre roux Sel, poivre Quelques brins de ciboulette 1 oignon rouge (\u00e9minc\u00e9) Difficult\u00e9 Pr\u00e9paration Cuisson Temps total Tr\u00e8s facile20 mn30 mn50 mn Mat\u00e8riel Une po\u00eale large Petite casserole Pr\u00e9paration 1 Dans une petite casserole, faites fondre le beurre \u00e0 feu doux.Ajoutez le sucre roux et laissez caram\u00e9liser l\u00e9g\u00e8rement.Incorporez les noisettes hach\u00e9es, m\u00e9langez bien pour les enrober, puis \u00e9talez-les sur du papier sulfuris\u00e9 pour les laisser durcir.R\u00e9servez. 2 Chauffez une po\u00eale avec un filet d\u2019huile. Faites dorer les filets de poulet 4-5 minutes de chaque c\u00f4t\u00e9 jusqu\u2019\u00e0 ce qu\u2019ils soient bien color\u00e9s. Retirez-les de la po\u00eale et r\u00e9servez. 3 Dans la m\u00eame po\u00eale, faites revenir l\u2019oignon rouge \u00e9minc\u00e9 jusqu\u2019\u00e0 ce qu\u2019il devienne translucide.Ajoutez les champignons et faites-les sauter jusqu\u2019\u00e0 ce qu\u2019ils soient dor\u00e9s.D\u00e9glacez avec le vin blanc, laissez r\u00e9duire l\u00e9g\u00e8rement, puis incorporez la moutarde, le miel et la cr\u00e8me fra\u00eeche. M\u00e9langez bien. 4 Remettez les filets de poulet dans la po\u00eale, enrobez-les bien de sauce, et laissez mijoter \u00e0 feu doux pendant 15 minutes. La sauce doit \u00e9paissir l\u00e9g\u00e8rement. 5 Juste avant de servir, saupoudrez g\u00e9n\u00e9reusement les noisettes caram\u00e9lis\u00e9es sur le poulet et les champignons. Pour finirDisposez les filets de poulet napp\u00e9s de sauce dans des assiettes. Garnissez avec quelques brins de ciboulette cisel\u00e9e pour une touche de couleur. Accompagnez de p\u00e2tes fra\u00eeches, de riz basmati ou m\u00eame d’une pur\u00e9e de patates douces pour un contraste sucr\u00e9-sal\u00e9. Pour une explosion de saveurs, r\u00e2pez un zeste de citron sur le plat juste avant de servir\u202f! Servez avec un verre de vin blanc sec bien frais pour sublimer ce m\u00e9lange audacieux.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1,59,53,26],"tags":[],"class_list":["post-3426","post","type-post","status-publish","format-standard","hentry","category-accueil","category-plat-principal","category-recette-facile","category-recettes"],"_links":{"self":[{"href":"https:\/\/www.phdata.fr\/perso\/wp-json\/wp\/v2\/posts\/3426","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.phdata.fr\/perso\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.phdata.fr\/perso\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.phdata.fr\/perso\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.phdata.fr\/perso\/wp-json\/wp\/v2\/comments?post=3426"}],"version-history":[{"count":11,"href":"https:\/\/www.phdata.fr\/perso\/wp-json\/wp\/v2\/posts\/3426\/revisions"}],"predecessor-version":[{"id":3446,"href":"https:\/\/www.phdata.fr\/perso\/wp-json\/wp\/v2\/posts\/3426\/revisions\/3446"}],"wp:attachment":[{"href":"https:\/\/www.phdata.fr\/perso\/wp-json\/wp\/v2\/media?parent=3426"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.phdata.fr\/perso\/wp-json\/wp\/v2\/categories?post=3426"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.phdata.fr\/perso\/wp-json\/wp\/v2\/tags?post=3426"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}