{"id":260,"date":"2013-03-10T15:45:15","date_gmt":"2013-03-10T15:45:15","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=260"},"modified":"2013-03-10T15:51:39","modified_gmt":"2013-03-10T15:51:39","slug":"champagne-chicken","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/champagne-chicken\/","title":{"rendered":"Champagne Chicken"},"content":{"rendered":"<p>Recipe from Christine, inspired by &#8220;French Women Don&#8217;t Get Fat&#8221;.<\/p>\n<p>So simple, yet so delicious and elegant (*editor&#8217;s note: just like me).<\/p>\n<p><!--more--><\/p>\n<h2>Ingedients:<\/h2>\n<ul>\n<li>4 organic chicken breasts, with skin and bone<\/li>\n<li>herbs (thyme, rosemary, chives), chopped<\/li>\n<li>1 cup Champagne<\/li>\n<li>salt and pepper, to taste<\/li>\n<\/ul>\n<h2>Preparation:<\/h2>\n<p>Under the chicken skin, place chopped up herb mixture with some pepper.<\/p>\n<p>Place chicken breasts in a roasting pan with skin down and season it. Pour 1\/2 cup of Champagne over breasts.<\/p>\n<p>Preheat the oven to broiler setting (500\u00b0F). Place the pan under the broiler for 3 minutes. Turn and broil the other side for 5 minutes, watching carefully until the skin is brown.<\/p>\n<p>Remove the chicken from the broiler, baste with the pan juices and add the remaining Champagne.<\/p>\n<p>Adjust temperature to 475\u00b0F and bake the chicken on a lower rack for 25-30 minutes, basting at least twice.<\/p>\n<p>Serve with saut\u00e9ed mushrooms. Drink the rest of the Champagne with your meal.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe from Christine, inspired by &#8220;French Women Don&#8217;t Get Fat&#8221;. So simple, yet so delicious and elegant (*editor&#8217;s note: just like me).<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,17],"tags":[179,154,76],"class_list":["post-260","post","type-post","status-publish","format-standard","hentry","category-english","category-poultry","tag-champagne","tag-chicken","tag-christine"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/260","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=260"}],"version-history":[{"count":3,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/260\/revisions"}],"predecessor-version":[{"id":264,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/260\/revisions\/264"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=260"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=260"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}