{"id":23990,"date":"2012-02-21T19:54:36","date_gmt":"2012-02-22T00:54:36","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=23990"},"modified":"2012-02-21T19:54:36","modified_gmt":"2012-02-22T00:54:36","slug":"braised-chicken-and-potato-with-rosemary%e9%b6%8f%e8%82%89%e3%81%a8%e3%82%b8%e3%83%a3%e3%82%ac%e3%82%a4%e3%83%a2%e3%81%ae%e3%83%ad%e3%83%bc%e3%82%ba%e3%83%9e%e3%83%aa%e3%83%bc%e7%85%ae%e8%be%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=23990&lang=en","title":{"rendered":"Braised Chicken and Potato with Rosemary
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\"\"<\/a><\/p>\n

Braised Chicken and Potato with Rosemary<\/strong>
\nFebruary 19, 2012<\/em><\/p>\n

This is a tasty one pot dish, Braised Chicken and Potato with Rosemary. The title says it all, and it’s very easy to make. I love making dishes like this because you can do other things while letting it simmer on the stove for a long time. At the same time you can enjoy the wonderful smell coming from the pot and filling your entire kitchen! <\/p>\n

Chicken and Potato Braised with Rosemary: olive oil, garlic, onion, chicken breast, potato, white wine, chicken base, water, rosemary, bay leaf, lemon, salt, pepper<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01
\n<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Braised Chicken and Potato with Rosemary February 19, 2012 This is a tasty one pot dish, Braised Chicken and Potato with Rosemary. The title says it all, and it’s very easy to make. I love making dishes like this because you can do other things while letting it simmer on the stove for a long […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3],"tags":[],"class_list":["post-23990","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23990","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23990"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23990\/revisions"}],"predecessor-version":[{"id":24018,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23990\/revisions\/24018"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23990"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23990"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23990"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}