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Als Füllung passt dann sehr gut Kürbisquark. + 40 Min. ^ 420 kcal pro Portion Für 4 Portionen: 500 g Kartoffeln (vorwiegend festkochend) 3 Eier (Gr. M) 2 Brötchen vom Vortag 300 ml Milch 1 rote Paprikaschote (etwa 150 g) 2 mittelgroße Zwiebeln ½ Bd. glatte Petersilie 600 g gemischtes Hackfleisch 200 g Mais Salz, Pfeffer Paprikapulver edelsüß 1 EL mittelscharfer Senf 1 EL Butter 2 EL Semmelbrösel Falscher Hase mit buntem Innenleben 1. Ofen auf 180 °C (Ober-/Unterhitze) vorheizen. Kartoffeln schälen, würfeln (Kantenlänge etwa 1,5 cm) und mit 2 TL Salz in etwa 400 ml Wasser 5 bis 7 Minuten halbgar kochen.

Die goldbraun angebratenen Stücke aus der Pfanne nehmen und im Ofen warm stellen. Den Knoblauch in derselben Pfanne kurz andünsten, dann mit Wein, Balsamico und Brühe ablöschen, Tomatenmark unterrühren. 3. Die Sauce noch einige Minuten etwas einköcheln lassen. Von der Heizplatte ziehen, die kalte Butter in kleinen Stückchen unterrühren. Nicht noch einmal erwärmen. Über die Hühnerstücke geben und sofort servieren. Pro Portion: 30 g E, 2 g Kh, 19 g F Tipps: Dazu schmeckt Rosenkohl, gedämpft oder aus der Pfanne.

Das gewaschene Huhn mit dem Kräuterstrauß zugedeckt 40 Minuten (Suppenhuhn 1,5 Stunden) in 1 l Wasser leicht kochen lassen. 1 Frühlingszwiebel 2. Spargel waschen, wenn nötig schälen (Spitzen nicht schälen), in 2– 3 Petersilienstängel mundgerechte Stücke schneiden. 1 Stiel Estragon oder Selleriegrün 3. Brühe durch ein Sieb gießen. Haut vom Huhn abziehen. Beine und Flügel abtrennen, Fleisch von den Knochen lösen. Brust längs am Brustbein teilen, Fleisch im Ganzen auslösen, alles klein schneiden. 4.

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