8 chicken thighs
salt and pepper to taste
4 tablespoons of oil
1/2 cup of chicken broth
1 tablespoon of Worcestershire sauce
1 tablespoon of tomato extract
1 package of puff pastry or 1 recipe for puff pastry (see the recipe in the Complete Course on Puff Pastry)
1 beaten egg
4 tablespoons of grated Parmesan cheese
8 chicken thighs
salt and pepper to taste
4 tablespoons of oil
1/2 cup of chicken broth
1 tablespoon of Worcestershire sauce
1 tablespoon of tomato extract
1 package of puff pastry or 1 recipe for puff pastry (see the recipe in the Complete Course on Puff Pastry)
1 beaten egg
4 tablespoons of grated Parmesan cheese
Season the chicken thighs with salt and pepper
Heat the oil in a frying pan
Add the chicken pieces and fry until they're lightly browned on all sides
Add the remaining ingredients
Cover and cook for 15 minutes
Remove from heat
Unroll the puff pastry and cut into strips 15 x 2.5 cm
Brush each strip with the beaten egg and sprinkle with grated Parmesan cheese
Wrap each chicken piece with one strip in a spiral shape (like wrapping dough around canes)
Place on an ungreased baking sheet and bake in a preheated oven at 200°C for 15 minutes, or until the pastry is golden
Serves 4.
