This was the first time I made this and I was soo proud of it. It tasted almost exactly to the ones you get in Portugal, only....better! cause I made it and they were a huge success. Now, I will give you the recipe for the filling, which you can use however you like, in a big pie, several small ones or for rissois (the previous recipe: I made some and they were great too).
You will need:
1 chicken cut into pieces, 1/2 onion chopped, 2 tbp olive oil, 1 bay leaf, 1 cup of diced tomatoes, 1 chicken stock cube, 100 ml white wine and 750 ml water, 1/2 onion chopped, 30 g butter, plain flour, chopped parsley, nutmeg, salt/pepper, 3 egg yolks and a squezze of lemon juice. (rissois dough or puff pastry sheets)
1. Heat the olive oil in a sauce pan with the onion and bay leaf. Let the onion become golden.
2. Add the chopped tomatoes, cook for a couple of minutes and add the chicken pieces.
3. Let the chicken cook for about 5 minutes, stirring occasionally and when the skin starts to turn golden add the wine, stock cube and water.
4. Cover and let it simmer in medium/low heat for half an hour.
5. Remove the chicken pieces to cool and reserve the stock.
6. When cold, remove skin and bones and shred the chicken.
7. Heat the butter in another sauce pan in low heat and add the chopped onion.
8. Add the flour (about a cup)and stir constantly. Start to add the previously reserved stock and stir. You need to get a creamy consistency so if you need more flour, add it now.
9. When you've added the stock and achieved a creamy consistency, add the chicken and stir for a couple of minutes.
10. Add the chopped parsley, a good pinch of nutmeg, salt and pepper and adjust the flavours.
11. Add the egg yolks and mix them gently to the chicken, remove from the heat and let it cool for a while.
12. Now you have the filling ready, use your imagination.
No comments:
Post a Comment