1 pound chicken cut into pieces
Fondor Maggi seasoning
salt and pepper to taste
4 tablespoons olive oil or butter
3 well-beaten tomatoes
abundant green herbs, chopped
enough water to cook the chicken
1/2 cup white wine
1 chicken bouillon tablet
1 tablespoon wheat flour
2 tablespoons ketchup
1 can heavy cream
15 mushrooms
100g prosciutto, cut into small cubes
Pasta:
2 1/2 cups all-purpose flour
1 egg
2 tablespoons vinegar
5 tablespoons butter
1 pound chicken cut into pieces
Fondor Maggi seasoning
salt and pepper to taste
4 tablespoons olive oil or butter
3 well-beaten tomatoes
abundant green herbs, chopped
enough water to cook the chicken
1/2 cup white wine
1 chicken bouillon tablet
1 tablespoon wheat flour
2 tablespoons ketchup
1 can heavy cream
15 mushrooms
100g prosciutto, cut into small cubes
Pasta:
2 1/2 cups all-purpose flour
1 egg
2 tablespoons vinegar
5 tablespoons butter
Season the chicken with plenty of Fondor, salt, and pepper
Sear in olive oil or butter, 1 chopped onion and the chicken
Add the tomatoes and water and let it cook
Simmer the sauce
Remove bones and skin from the chicken
Return the chicken pieces and sauce to heat
Add the crushed bouillon tablet
Dust with wheat flour
Add ketchup, wine, and chopped herbs
Let it simmer for a few minutes
Remove from heat and add remaining ingredients
Place in a refractory dish
For pasta, mix all ingredients
Open the pasta and fold in three
Let it rest for a bit, open again and spread over the chicken
Brush with egg yolk mixed with melted butter
Bake in a hot oven for 25 minutes.
