Chicken with salsified crust

Method

1. 1

   Start by preparing the broken dough. Cut the soft butter into pieces. Mix flour, butter and salt. Add the egg. Add some water to bind the dough.

2. 2

   Lower the dough. Tap a buttered blower mould. Fill the inside with ruffled aluminum foil. Prepare a lid with a circle of dough. Stitch your dough with the fork. Cook 25 minutes at 170°.

3. 3

   Peel and wash the salsify. Be careful, wear gloves for this operation because salsifis is a vicious vegetable: when peeled it produces a colourless liquid that leaves black marks on the skin that you risk keeping for several days.

4. 4

   Cut the large sections and whiten them 15 minutes in boiling water.

5. 5

   In a jumper, fry your chicken pieces with a little fat. When they are golden, sprinkle with flour and add the hot broth (for poultry broth, the cube version will do the job).

6. 6

   Add the salsifis, chopped garlic, chopped parsley. Cover and simmer 25 minutes.

7. 7

   Remove the crust, fill it with the chicken, cover with the lid and serve immediately!

Nutrition

calories

650 kcal

fatContent

38 g

fiberContent

6 g

sugarContent

4 g

sodiumContent

800 mg

proteinContent

40 g

cholesterolContent

220 mg

carbohydrateContent

45 g

saturatedFatContent

22 g

unsaturatedFatContent

16 g

Indicative values from the source, for the original recipe.

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