2 cups of wheat flour
2 eggs
1 tablespoon of olive oil
1 1/4 cup of milk
Gallinaceous Reheat:
3 chickens
To cook the chickens:
2 large onions
2 cups of dry red wine
salt to taste
2 tablespoons of thyme
To make the sauce:
1/2 cup of butter
150 grams of ham
3 large onions
thyme to taste
150 grams of smoked bacon
3 tablespoons of wheat flour
1/4 cup of dry red wine
3 to 4 tablespoons of Madeira wine
1 can of cream of milk
a small glass of mushrooms
2 cups of wheat flour
2 eggs
1 tablespoon of olive oil
1 1/4 cup of milk
Gallinaceous Reheat:
3 chickens
To cook the chickens:
2 large onions
2 cups of dry red wine
salt to taste
2 tablespoons of thyme
To make the sauce:
1/2 cup of butter
150 grams of ham
3 large onions
thyme to taste
150 grams of smoked bacon
3 tablespoons of wheat flour
1/4 cup of dry red wine
3 to 4 tablespoons of Madeira wine
1 can of cream of milk
a small glass of mushrooms
Cut the chickens into pieces
Mash the onion, wine, salt, and thyme in a blender
Pour over the chicken pieces and let it rest for 1 hour
Simmer the chicken pieces and seasonings until the chicken is tender
Debone the chicken
Melt the butter, add the smoked bacon, ham, and onion, all finely chopped
Let it simmer for 10 minutes
Dissolve the flour in red wine and add to the pan
Simmer stirring until it thickens a bit
Add the Madeira wine, cream of milk, and mushrooms
Stir well
Add the deboned chicken, stir well, and serve hot
To make the pie crust, mix all ingredients
Beat with a wooden spoon until a smooth and creamy mixture is obtained
Takes the Roman pie mold, dip it in hot oil
When the mold is very hot, remove from the oil and coat with the dough
Now, with the dough in the mold, fry it in hot oil until golden brown
Fill with chicken reheat
Serves warm.
