Chicken Pie (Torta de Galinha)

Name: Chicken Pie
Ingredients: 1 chicken, cut into 2 kg pieces; 1 tablespoon of salt; salsa; fresh parsley; 1 sprig of rosemary; 7 small white onions; 7 tablespoons of butter or margarine; 7 tablespoons of flour; 1 cup of cream; 2 cups of chicken broth; salt to taste; 1 teaspoon of ground black pepper; 1/2 teaspoon of Worcestershire sauce; 1 tablespoon of Sherry (optional); cookies (see recipe below); Cookies:; 2 cups of all-purpose flour, sifted; 3 teaspoons of active dry yeast; 1 teaspoon of salt; 1/2 cup of butter or margarine, softened; 2/3 cup of milk; Combine dry ingredients and cut in butter until mixture resembles coarse crumbs. Add enough milk to form a soft dough that is easy to handle. Knead on a floured surface for 5 minutes. Roll out to about 2 cm thickness and cut into circles using a small cup.

1
1 chicken, cut into 2 kg pieces
2
1 tablespoon of salt
3
salsa
4
fresh parsley
5
1 sprig of rosemary
6
7 small white onions
7
7 tablespoons of butter or margarine
8
7 tablespoons of flour
9
1 cup of cream
10
2 cups of chicken broth
11
salt to taste
12
1 teaspoon of ground black pepper
13
1/2 teaspoon of Worcestershire sauce
14
1 tablespoon of Sherry (optional)
15
cookies (see recipe below)
16
Cookies:
17
2 cups of all-purpose flour, sifted
18
3 teaspoons of active dry yeast
19
1 teaspoon of salt
20
1/2 cup of butter or margarine, softened
21
2/3 cup of milk
22
Combine dry ingredients and cut in butter until mixture resembles coarse crumbs. Add enough milk to form a soft dough that is easy to handle. Knead on a floured surface for 5 minutes. Roll out to about 2 cm thickness and cut into circles using a small cup.

Ingredients

1
1 chicken, cut into 2 kg pieces
2
1 tablespoon of salt
3
salsa
4
fresh parsley
5
1 sprig of rosemary
6
7 small white onions
7
7 tablespoons of butter or margarine
8
7 tablespoons of flour
9
1 cup of cream
10
2 cups of chicken broth
11
salt to taste
12
1 teaspoon of ground black pepper
13
1/2 teaspoon of Worcestershire sauce
14
1 tablespoon of Sherry (optional)
15
cookies (see recipe below)
16
Cookies:
17
2 cups of all-purpose flour, sifted
18
3 teaspoons of active dry yeast
19
1 teaspoon of salt
20
1/2 cup of butter or margarine, softened
21
2/3 cup of milk
22
Combine dry ingredients and cut in butter until mixture resembles coarse crumbs. Add enough milk to form a soft dough that is easy to handle. Knead on a floured surface for 5 minutes. Roll out to about 2 cm thickness and cut into circles using a small cup.

Directions

1
Cook the chicken with salt, salsa, parsley, and rosemary in sufficient boiling water to cover the chicken halfway
2
Cook until the chicken is tender, about 1 hour and 30 minutes, adding more boiling water if necessary
3
Add onions during the last 30 minutes of cooking
4
Debone the chicken and cut into pieces not too small
5
Arrange the pieces with cooked onions in a 2-liter capacity casserole dish
6
Cover with the following sauce: melt butter in a bain-marie (if using chicken fat, use it); add flour and mix until smooth
7
Add chicken broth and cream, stirring constantly
8
Cook until thickened, but do not stop stirring
9
Season with salt and pepper to taste and add Worcestershire sauce and Sherry (if using)
10
Top with cookies (see recipe below) and brush with cream
11
Bake in a hot oven for 20-25 minutes or until the cookies are toasted.