{"accessibility":"METERED","authors":[{"description":{},"name":"Les recettes 5/15","source":"Les Éditions Pratico-Pratiques"}],"channel":"Recettes","chapters":[{"position":0,"text":"

INGRÉDIENTS

4 cuisses de poulet
180 ml (¾ de tasse) de bouillon de poulet
1 boîte de 398 ml de fond d’artichaut M’Lord, égouttés
45 ml (3 c. à soupe) de câpres rincés
1/2 citron coupé en rondelles

PRÉPARATION

Préchauffer le four à 190 °C (375 °F).
Dans une casserole allant au four, chauffer un peu d’huile d’olive à feu moyen. Saler et poivrer les cuisses de poulet, Faire dorer les cuisses de poulet de 2 à 3 minutes de chaque côté. Réserver dans une assiette.
Dans la même casserole, cuire l’oignon de 2 à 3 minutes. Ajouter le bouillon de poulet et porter à ébullition. Ajouter les cuisses de poulet, les artichauts, les câpres et les rondelles de citron.
Cuire au four de 35 à 40 minutes, jusqu’à ce que la chair des cuisses de poulet se détache facilement de l’os.

Pour plus de recettes pratico-pratiques, c'est ici.

PAR PORTION

Calories: 222
Protéines: 29 g
Matières grasses: 6 g
Glucides: 16 g
Fibres: 5 g
Fer: 2 g
Calcium: 72 mg
Sodium: 532 mg

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