1 chicken breast cut into pieces
salt and pepper to taste
2 bay leaves
thyme leaves
1 onion sliced into rings
nutmeg
lemon juice
fresh parsley
180g prosciutto, cut into slices
2 hard-boiled eggs, cut into slices
1 egg beaten
Pastry Dough
1 1/2 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons butter or margarine
1 chicken breast cut into pieces
salt and pepper to taste
2 bay leaves
thyme leaves
1 onion sliced into rings
nutmeg
lemon juice
fresh parsley
180g prosciutto, cut into slices
2 hard-boiled eggs, cut into slices
1 egg beaten
Pastry Dough
1 1/2 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons butter or margarine
Cook the chicken pieces in enough water to cover them, with salt, pepper, bay leaves, onion, and thyme
When the water boils, reduce heat and simmer until the chicken is tender
Remove the chicken from the pot, let it cool, then refrigerate it
Put the bones back into the pot and simmer for 30 minutes
Strain the broth
Pastry Dough: Sieve flour and salt into a bowl and add butter or margarine, mixing with two forks until it forms a crumbly mixture
Add enough water to form a dough
Mix well with a spoon and shape into a ball
Wrap in plastic wrap and refrigerate
Place the chicken pieces into a refractory mold that is no more than 6 cm tall
Season with salt, pepper, nutmeg, lemon juice, and parsley to taste
Arrange prosciutto slices and egg over the chicken
Season with salt, pepper, nutmeg, lemon juice, and parsley to taste
Place remaining chicken pieces on top and season again
Add more broth to fill any gaps
Open the pastry dough and cover the mold with it, sealing the edges well
Cut a cross in the center of the pastry to allow steam to escape
Brush the pastry with beaten egg
Bake in a hot oven (200°C) for 15 minutes, then reduce heat to moderate (180°C) for another 30 minutes or until the pastry is golden brown
Serve warm.
