![\"fregola-poulet\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2010\/01\/fregola-poulet-1.jpg?resize=500%2C375\" "\\"fregola-poulet\\"")
<\/p>\nUtiliser les fregola en risotto…c’est assur\u00e9ment une recette gagnante. Ajouter de poulet et des l\u00e9gumes…c’est un vrai r\u00e9gal ! <\/p>\n
1 oignon hach\u00e9
\n1 gousse d’ail hach\u00e9e
\n1 cuill\u00e8re \u00e0 th\u00e9 de thym s\u00e9ch\u00e9
\n3 cuill\u00e8res \u00e0 table d’huile d’olive
\n250 g de fregola
\n125 ml de porto
\n500 g de blancs de poulet, coup\u00e9s en d\u00e9s
\n1 litre de bouillon de poulet chaud
\n2 cuill\u00e8res \u00e0 caf\u00e9 de cerfeuil s\u00e9ch\u00e9
\nsel, povre<\/p>\n
<\/p>\n
Pr\u00e9paration<\/strong><\/p>\n 1.Dans une grande sauteuse, faire revenir dans l’huile l’oignon, gousse d’ail et le thym \u00e0 feu moyen, pendant 2 minutes. Utiliser les fregola en risotto…c’est assur\u00e9ment une recette gagnante. Ajouter de poulet et des l\u00e9gumes…c’est un vrai r\u00e9gal ! 1 oignon hach\u00e9 1 gousse d’ail hach\u00e9e 1 cuill\u00e8re \u00e0 th\u00e9 de thym s\u00e9ch\u00e9 3 cuill\u00e8res \u00e0 table d’huile d’olive 250 g de fregola 125 ml de porto 500 g de blancs de poulet, coup\u00e9s en […]<\/p>\n","protected":false},"author":18,"featured_media":3019,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,6],"tags":[106,223],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/01\/fregola-poulet-1.jpg?fit=500%2C375","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":415,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/09\/415-poulet-aux-poivrons\/","url_meta":{"origin":1095,"position":0},"title":"Poulet aux poivrons","date":"9 ao\u00fbt 2009","format":false,"excerpt":"Une recette facile et d\u00e9licieuse.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/poivrons-1.jpg?fit=500%2C333&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":485,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/20\/485-risotto-aux-crevettes\/","url_meta":{"origin":1095,"position":1},"title":"Risotto aux crevettes","date":"20 ao\u00fbt 2009","format":false,"excerpt":"Les crevettes se marient \u00e0 merveille avec le risotto au safran. Une recette \u00e0 tester au plus vite ! Ingr\u00e9dients (pour 4 personnes) 750 g de crevettes (300 g \u00e9pluch\u00e9es) 2\/3 de tasse de vin blanc sec 2 cuill\u00e8res \u00e0 soupe de beurre 3 tasses de riz pour risotto 1\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/risotto_crevette_safran-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1660,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/06\/14\/1660-risotto-au-poulet-chevre-et-basilic\/","url_meta":{"origin":1095,"position":2},"title":"Risotto au poulet, ch\u00e8vre et basilic","date":"14 juin 2010","format":false,"excerpt":"Une recette simple \u00e0 pr\u00e9parer, rapide et gourmande. R\u00e9galez-vous !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/06\/risotto-au-poulet-chevre-et-basilic-1.jpg?fit=640%2C480&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1837,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/07\/19\/1837-poulet-aux-legumes\/","url_meta":{"origin":1095,"position":3},"title":"Poulet aux l\u00e9gumes","date":"19 juillet 2010","format":false,"excerpt":"Une recette pr\u00e9par\u00e9e en Cocotte minute, elle est donc rapide... mais pas en moins d\u00e9licieuse !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/07\/poulet-aux-legumes-1024x845.jpg?fit=1024%2C845&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1607,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/06\/05\/1607-potage-parmentier-aux-oeufs-de-caille-poches\/","url_meta":{"origin":1095,"position":4},"title":"Potage parmentier aux \u0153ufs de caille poch\u00e9s","date":"5 juin 2010","format":false,"excerpt":"Laissez parler votre gourmandise : prenez la cuill\u00e8re et go\u00fbter ce d\u00e9licieux potage ! Ingr\u00e9dients 500 g de pommes de terre 2 poireaux 2 saucisses fum\u00e9es 2 oignons 18 \u0153ufs de caille 6 cl de vinaigre blanc 1 filet d'huile 1 gousse d'ail 1 branche de thym Pr\u00e9paration 1.Eplucher les\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/06\/potage-parmentier-et-oeuf-de-caille-poche-1.jpg?fit=480%2C328&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1414,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/04\/27\/1414-paella\/","url_meta":{"origin":1095,"position":5},"title":"Paella","date":"27 avril 2010","format":false,"excerpt":"Du riz, du safran, la mer, le soleil... la paella, un plat populaire originaire de Valence en Espagne. Son nom vient du r\u00e9cipient dans lequel on la pr\u00e9pare, une grande po\u00eale \u00e9paisse et profonde, sans manche mais avec deux poign\u00e9es, la paellera. La paella peut \u00eatre \u00e0 base de viandes\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/04\/paella-1.jpg?fit=334%2C500&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1095"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=1095"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1095\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/3019"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=1095"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=1095"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=1095"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2.Ajouter la fregola, puis cuire 3-4 minutes. Poivrer
\n3.Mouiller avec le porto, puis laisser mijoter jusqu’\u00e0 l’\u00e9vaporation presque compl\u00e8te du liquide.
\n4.Ajouter le poulet puis verser une tasse de bouillon fumant. Cuire en remuant jusqu’\u00e0 ce que le liquide soit presque absorb\u00e9.
\n5.Verser une autre tasse de bouillon et r\u00e9p\u00e9ter l’op\u00e9ration \u00e0 quelques reprises jusqu’\u00e0 ce que la fregola soit onctueuse et tendre, mais encore l\u00e9g\u00e8rement al dente. N’utiliser que le liquide n\u00e9cessaire pour cuire la fregola \u00e0 point, le temps de cuisson est d’environ 20 minutes.
\n6.Rectifier l’assaisonnement, ajouter de cerfeuil s\u00e9ch\u00e9.
\n7.Servir imm\u00e9diatement accompagn\u00e9 de courgettes et d’aubergines grill\u00e9es.<\/p>\n","protected":false},"excerpt":{"rendered":"