Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en hi.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "1880a3eda8b14c09b15079f639aeebc3",
    "updated": "2025-04-25T13:36:16.785Z",
    "title": "Quick coq au vin with asparagus and hollandaise sauce",
    "subtitle": "",
    "description": "Quick coq au vin may seem contradictory, akin to the term 'jumbo shrimp.' How can a dish that traditionally takes a long time to prepare be made quickly? As a fan of this rich and flavorful meal, I was determined to create a version that could be ready in 30 minutes while avoiding allergens. I can almost hear the original chef saying, 'What? No butter?!' However, I'm confident she would agree that this adaptation is still satisfying. This recipe is delicious, allergy-friendly, and convenient. It pairs well with rice, noodles complemented by a soy-free buttery spread, or potatoes. To enhance the French flair, consider serving it with Asparagus and Hollandaise Sauce.",
    "ingredients": [
      {
        "section": "For the Recipe",
        "ingredients": [
          "boneless, skinless chicken thighs (about 1½ pounds total)",
          "salt",
          "freshly ground pepper",
          "olive oil",
          "thick-cut bacon, diced",
          "sliced white  or cremini mushrooms ",
          "frozen pearl onions, thawed and patted dry",
          "carrots, chopped",
          "dried thyme",
          "superfine brown rice flour",
          "dry red wine",
          "chicken broth",
          "tomato paste",
          "chopped fresh parsley"
        ]
      }
    ],
    "instructions": [
      "Rinse the chicken, pat it dry, and remove any excess fat. Cut the thighs in half to create 8 pieces. Season generously with salt and pepper.",
      "In a large casserole, heat the olive oil over medium-high heat until it's hot and shimmering. Add the chicken and cook for 4 minutes until it is golden brown, then turn it over using a spatula or tongs. Add the bacon, spreading it around the chicken. Cook the chicken for another 4 minutes until it is browned on both sides. Remove the chicken from the pan and set it aside on a plate.",
      "Add the mushrooms, onions, carrots, and thyme to the pan. Cook for 4 minutes, stirring occasionally, until the mushrooms become tender. Sprinkle in the brown rice flour and stir continuously for 2 minutes. Raise the heat to high, add the wine, and deglaze the pan by scraping up any browned bits from the bottom, which should take about 1 minute. Stir in the chicken broth, tomato paste, and 1/4 teaspoon salt. Lower the heat to medium and let it simmer rapidly for 6 minutes, stirring frequently.",
      "Return the chicken to the pan, spooning the sauce over the top. Cook for an additional 8 minutes, or until the chicken is thoroughly cooked, turning it once halfway through the cooking time.",
      "Serve hot, garnished with a sprinkle of fresh parsley."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]