{"id":3495,"date":"2014-10-07T23:14:54","date_gmt":"2014-10-07T21:14:54","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=3495"},"modified":"2025-03-17T18:25:15","modified_gmt":"2025-03-17T16:25:15","slug":"kuracie-prsia-v-teplej-zelenine-z-pekaca","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=3495","title":{"rendered":"Kuracie prsia v zelenine z pek\u00e1\u010da"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Zapekane jedla so syrom\u00a0 a vajciami sa u nas varia velmi malo. Mozno\u00a0 1, najviac 2 recepty.\u00a0 Dobry Manzel ich nema rad a ja na nich netrvam. Ale zase netvrdim, zeby som nemala rada, pekne spevnene jedlo zo zapekacej nadoby. Toto je take jedno z nich<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong> 40\u00a0 min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong> 2 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

(C) 2025 Milena Chalupn\u00edkov\u00e1<\/h3>\n
\n

Kop\u00edrovanie a roz\u0161irovanie textov, receptov a fotografi\u00ed z tejto dom\u00e9ny je mo\u017en\u00e9 jedine s v\u00fdslovn\u00fdm p\u00edsomn\u00fdm s\u00fahlasom majite\u013ea t\u00fdchto str\u00e1nok.<\/strong><\/p>\n

All rights reserved.<\/strong><\/p>\n<\/div>\n

300 g kuracie prsia bez koze a kosti
\n100 g prerastana slanina
\n1 mensia zlta cibula + 1\/2 cervena cibula
\n2 PL olej
\n5 stoniek zo stopkateho zeleru
\n1 mensi petrzlenovy koren
\n1 stiplava papricka
\nmale hnede sampinony
\n100 ml biele vino
\n1 PL hladka muka
\n1 cl kari korenie
\nsol
\nviazanicka petrzlenovej vnate<\/p>\n

Postup<\/h2>\n

V recepte som pouzila stopkaty\u00a0 (rapikaty zeler), ale miesto neho , mozete kludne pouzit klasicku zelerovu bulvu.
\nTakze zeler, petrzlen a huby ocistime a nakrajame na male kusky. Huby som nekrajala, pretoze som si v obchode navyberala male hlavicky.
\nPrerastanu slaninu, nakrajame na hranolceky a vyskvarime ju na oleji. Pridame malicke kocky zltej cibule a orestujeme ju do zlata.<\/p>\n

Pridame huby, nasekanu stiplavu papricku (kludne vynechajte), zeler a petrzlen. Vsetko premiesame, orestujeme.
\nPosolime a pridame kari korenie. Podlejeme bielym vinom a pod pokrievkou dusime nejakych 5 minut.
\nV cca 150 ml vody rozmiesame do hladka, 1 zarovnanu lyzicu muky a vlejeme k zelenine. Nechame prevriet do zhustnutia a vypneme. Ochutname a popripade este dochutime solou.
\nCervenu cibulu nakrajame na tenke mesiaciky\u00a0 a petrzlenovu vnat nasekame. Vsetko primiesame do hotovej omacky.<\/p>\n

\"IMG_0201\"<\/a>
\nKuracie prsia nakrajame na pasy a zlahka posolime.<\/p>\n

\"IMG_0204\"<\/a>
\nMalu zapekaciu misu (ja som mala 20 x 20) vytrieme maslom a vysypeme struhankou.
\nDo zeleninovej omacky zamiesame kuracie pasy a prelozime vsetko do pekacika, povrch uhladime,<\/p>\n

\"\"<\/a><\/p>\n

utesnime alobalom a dame do vyhriatej rury,\u00a0 piect na cca 40 minut.
\nDame dolu alobal a este zapecieme nejakych 10 minut.<\/p>\n

\"\"<\/a>
\nPo upeceni nechame trosku vychladnut a\u00a0 posypeme nejakymi pikantnymi bylinkami.
\nJa som podavala so zemiakovou kasou.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zapekane jedla so syrom\u00a0 a vajciami sa u nas varia velmi malo. Mozno\u00a0 1, najviac 2 recepty.\u00a0 Dobry Manzel ich nema rad a ja na nich netrvam. Ale zase netvrdim, zeby som nemala rada, pekne spevnene jedlo zo zapekacej nadoby. Toto je take jedno z nich \u010cas pr\u00edpravy: 40\u00a0 min + priprava Po\u010det porci\u00ed (kusov): […]<\/p>\n","protected":false},"author":1,"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":[17],"tags":[],"class_list":["post-3495","post","type-post","status-publish","format-standard","hentry","category-hydina"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-Un","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3495","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3495"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3495\/revisions"}],"predecessor-version":[{"id":11298,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3495\/revisions\/11298"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3495"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3495"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3495"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}