{"id":13000,"date":"2021-09-01T03:00:00","date_gmt":"2021-09-01T01:00:00","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=13000"},"modified":"2023-08-23T12:32:51","modified_gmt":"2023-08-23T10:32:51","slug":"salviastekt-kyckling","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=13000","title":{"rendered":"Salviakyckling"},"content":{"rendered":"

\"\"<\/a><\/h3>\n

Kyckling brukar vara popul\u00e4rt, och l\u00e4ttlagat. S\u00e4rskilt om man som h\u00e4r tar kycklingbr\u00f6stfil\u00e9er och steker med \u00f6rtkryddor. I det h\u00e4r fallet har jag valt f\u00e4rsk salvia som tillsammans med peppar och salt ger en fin smak till det saftiga k\u00f6ttet.<\/h3>\n

V\u00e4lj de tillbeh\u00f6r du vill. Till exempel gyllengul saffranssmakande risotto milanese och en italiensksmakande gr\u00f6nsaksr\u00e4tt p\u00e5 zucchini och tomater samt sp\u00e4d purjol\u00f6k som gr\u00e4ddstuvats med en skv\u00e4tt vin<\/h3>\n

Du beh\u00f6ver f\u00f6r 4 personer:<\/strong><\/em><\/p>\n

4 kycklingbr\u00f6stfil\u00e9er<\/p>\n

1\/2 dl f\u00e4rsk salvia, hackad (alt. 2 tsk torkad) – eller annan \u00f6rtkrydda som du har och gillar<\/p>\n

salt och peppar<\/p>\n

olivolja till stekning<\/p>\n

G\u00f6r s\u00e5 h\u00e4r:<\/p>\n

Torka av kycklingfil\u00e9erna, krydda dem med \u00f6rterna, peppar och salt.<\/p>\n

G\u00f6r s\u00e5 h\u00e4r: <\/strong><\/em><\/p>\n

G\u00f6r i ordning alla tillbeh\u00f6r du valt – kanske risotto milanese och vaxb\u00f6nor i tomatvinaigrette som du finner i egna inl\u00e4gg eller p\u00e5 l\u00e4nkarna nedanf\u00f6r.<\/p>\n

Stek kycklingfil\u00e9erna i stek- eller grillpanna i olivolja. B\u00f6rja p\u00e5 lite h\u00f6gre temperatur f\u00f6r att f\u00e5 en stekyta p\u00e5 b\u00e5da sidor, dra d\u00e4refter ner v\u00e4rmen och l\u00e5t kycklingen st\u00e5 kvar s\u00e5 den blir genomstekt men inte br\u00e4nd. Den som vill kan st\u00e4lla in kycklingen i ugnen f\u00f6r att steka f\u00e4rdigt.<\/p>\n

Servera med de tillbeh\u00f6r du valt. Vi drack ett ros\u00e9vin till – Some Zins ros\u00e9 fr\u00e5n Prime Wine. Somrigt och l\u00e4ttdrucket och passar s\u00e4rskilt till de lite kryddigare smakerna. Det kommer mer om vinet och fler mattips till p\u00e5 fredag.<\/p>\n

L\u00e4nk till kr\u00e4mig saffransrisotto: http:\/\/katinkaskitchen.com\/?p=318<\/a><\/h3>\n

L\u00e4nk till zucchini med tomat och vitl\u00f6k: http:\/\/katinkaskitchen.com\/?p=13006<\/a><\/h3>\n

L\u00e4nk till gr\u00e4ddstuvad purjol\u00f6k: http:\/\/katinkaskitchen.com\/?p=13014<\/a><\/h3>\n

L\u00e4nk till vaxb\u00f6nor med tomatvinaigrette: http:\/\/katinkaskitchen.com\/?p=13022<\/a><\/h3>\n

Bon app\u00e9tit \u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen!<\/h3>\n

Katinka Hammarski\u00f6ld<\/p>\n

katinka.hammarskiold@hotmail.com<\/p>\n

www.katinkaskitchen.com<\/p>\n

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

Kyckling brukar vara popul\u00e4rt, och l\u00e4ttlagat. S\u00e4rskilt om man som h\u00e4r tar kycklingbr\u00f6stfil\u00e9er och steker med \u00f6rtkryddor. I det h\u00e4r fallet har jag valt f\u00e4rsk salvia som tillsammans med peppar och salt ger en fin smak till det saftiga k\u00f6ttet. V\u00e4lj de tillbeh\u00f6r du vill. Till exempel gyllengul saffranssmakande risotto milanese […]<\/p>\n","protected":false},"author":5,"featured_media":13004,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[124,79,106,11782,11824,11756,53,4013,11745,11736],"tags":[],"class_list":["post-13000","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-grillat","category-kyckling","category-lattlagat","category-nyttig-mat","category-purjolok","category-risotto","category-saffran","category-salvia","category-sportlovsmat","category-vintips"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/13000","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13000"}],"version-history":[{"count":19,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/13000\/revisions"}],"predecessor-version":[{"id":33120,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/13000\/revisions\/33120"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/13004"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13000"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13000"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13000"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}