Open Pastry

Clean the chicken thighs, remove the skin and bones

Reserve the bones for making a broth

Cut the meat into cubes and reserve

In a pan with butter, sauté the garlic and onion over low heat until golden brown

Add the chicken and cook until browned, stirring occasionally

Add a little water, scraping the bottom of the pan with a wooden spoon

Once the chicken is well browned, add the flour and mix until dissolved

Add the vinegar and let it evaporate, then add the paprika, currants, and salt

Mix well

Add a little more water (1/3 cup) to make the mixture thick

Remove from heat and reserve

Fry the sheets of pastry in plenty of hot oil until golden brown

Arrange the chicken in a dish with the sheets of pastry around it

Serve hot

Serves 6

386 calories per serving.