Chervil chicken pie
Instructions
Cut the onion into thin slices and let them dry in a pan with a knob of butter.
Add the wine and water and when boiling add the skinned chicken and diced.
The second boil, remove chicken and onion and let the liquid limit.
In another pan heat a knob of butter and chopped Chervil insaporitevi.
Add the flour, onion, liquid milk, salt and pepper.
Bring to a boil.
Turn and stir the chicken, onions, grated Gruyère and cream.
Roll the dough to disk and foderatevi a buttered it up even at the edges.
Bucherellatela with the prongs of a fork, foderatela with a sheet of baking paper and fill it with dried vegetables.
Cook for a quarter of an hour to 160 degrees.
Removed legumes.
Pour in the filling, fold the edge of the dough inward, punzecchiatela all around.
Bake at 180 degrees for 40 minutes or more.
Serve lukewarm.
Accompanying wines: Pinot Bianco DOC Breganze, Orvieto DOC, Melissa Bianco DOC.
Ingredients and dosing for 6 persons
- 200 g of pectin
- 500 g of chicken
- 100 g of gruyere cheese
- 50 g of flour
- 50 g of onion
- 50 g of butter
- 50 cl of white wine
- 50 cl of water
- 75 cl of milk
- 2 bunches of fresh chervil
- 10 cl of cream
- Salt
- Pepper
- Pulses