1 chicken cut into pieces
Fondor Maggi seasoning
salt and pepper to taste
4 tablespoons of olive oil or butter
3 well-beaten tomatoes
abundant chopped green herbs
enough water to cook the chicken
1/2 cup white wine
1 chicken broth tablet
1 tablespoon wheat flour
2 tablespoons ketchup
1 can cream of milk
15 mushrooms
100g prosciutto cut into small squares
Massa:
2 1/2 cups wheat flour
1 egg
2 tablespoons vinegar
5 tablespoons butter
1 chicken cut into pieces
Fondor Maggi seasoning
salt and pepper to taste
4 tablespoons of olive oil or butter
3 well-beaten tomatoes
abundant chopped green herbs
enough water to cook the chicken
1/2 cup white wine
1 chicken broth tablet
1 tablespoon wheat flour
2 tablespoons ketchup
1 can cream of milk
15 mushrooms
100g prosciutto cut into small squares
Massa:
2 1/2 cups wheat flour
1 egg
2 tablespoons vinegar
5 tablespoons butter
Season the chicken with plenty of Fondor, pepper, and salt
Baste in olive oil or butter 1 chopped onion and the chicken
Add the tomatoes and water and let it cook
Reduce the sauce
Bone the chicken
Remove the skin
Place the chicken pieces again in the sauce
Add the crushed bouillon tablet
Sprinkle with wheat flour
Add ketchup, white wine, and green herbs
Let it simmer for a few minutes
Remove from heat and add remaining ingredients
Put into a refrigerator form
For the masa, mix all the ingredients together
Open the masa and fold in three
Let it rest for a bit
Open again and spread over the chicken
Brush with 1 egg mixed with melted butter
Bake in a hot oven for 25 minutes.
