For the crust:
2 cups of all-purpose flour
1/2 teaspoon of salt
6 tablespoons of unsalted butter or margarine, chilled
1 egg yolk
1/2 cup of cold water
For the braising liquid:
1 1.5 kg chicken breast or thighs, cut into pieces
125g of smoked ham, diced
250g of small white onions
2 tablespoons of all-purpose flour
2 cups of red wine
1 cup of chicken broth
1 tablespoon of tomato paste
1 bay leaf
1/2 teaspoon of fresh parsley, chopped or 1/4 teaspoon of dried parsley
750g of cabbage, cut into medium-sized cubes
salt to taste
1 egg yolk beaten with a few drops of water
For the crust:
2 cups of all-purpose flour
1/2 teaspoon of salt
6 tablespoons of unsalted butter or margarine, chilled
1 egg yolk
1/2 cup of cold water
For the braising liquid:
1 1.5 kg chicken breast or thighs, cut into pieces
125g of smoked ham, diced
250g of small white onions
2 tablespoons of all-purpose flour
2 cups of red wine
1 cup of chicken broth
1 tablespoon of tomato paste
1 bay leaf
1/2 teaspoon of fresh parsley, chopped or 1/4 teaspoon of dried parsley
750g of cabbage, cut into medium-sized cubes
salt to taste
1 egg yolk beaten with a few drops of water
For the crust: mix the flour and salt in a medium bowl
Add the butter to the flour mixture and mix until it forms a crumbly texture
Beat the egg yolk with cold water and add to the flour mixture, stirring with a fork until the dough comes together
Knead quickly on a floured surface
Cover and refrigerate for 1 hour or more
Prepare the braising liquid as follows: cut the chicken into pieces
Place the smoked ham in a pot
Add cold water to cover the ham, then bring to a boil and simmer for 1 minute
Drain and pat dry with paper towels
Fry the ham until golden brown, then remove with a slotted spoon and drain on paper towels
Arrange the chicken pieces (as many as will fit) without crowding in the pot with the ham fat
Fry until golden brown on all sides (takes about 10 minutes)
Remove and drain on paper towels
Repeat until all the chicken is cooked, then set aside
While the chicken is cooking, cut a small cross on the underside of each onion
When the chicken is done, leave only 3 tablespoons of fat in the pot and add the onions
Cook for 12 minutes or until golden brown
Remove with a slotted spoon and set aside
Add the flour to the pot and cook, stirring constantly, for 2 minutes
Add the red wine, chicken broth, tomato paste, bay leaf, and parsley
Bring to a boil, then reduce heat and simmer for 15 minutes
Remove some of the fat or foam that forms on the surface
Pour over the chicken, onions, and cabbage in a baking dish
Add the ham
Cook slowly at low heat until the chicken is tender
Place the chicken, onions, and cabbage in a refractory form
Add the ham
Let the sauce cook with the wine for 15 minutes without stirring
Remove any foam or fat that forms on the surface
Pour over the chicken
Heat the oven to moderate temperature (170°C)
Open the crust until it is well fine
Make three or four cuts in the surface
Roll out into a macaroni roll and unroll over the baking dish with the chicken
Cut, leaving 2 cm remaining around the entire circumference
Press this crust onto the sides of the baking dish
Baste with the egg yolk mixed with water
Bake until golden brown for about 35 minutes
Let cool for 10 minutes before serving
Serves 6.
