Chicken with salsified crust

Ingredients

For 4 servings

• •150 g 150 g butter
• •1 1 egg
• •20 cl 20 cl of water
• •1 pincée 1 pinches of salt
• •350 g 350 g flour
• •50 cl 50 cl of poultry broth
• •1 kg 1 kg of salsify
• •2 g 2 g of garlic
• •12 g 12 g flour
• •1 1 c to c parsley
• •2 2 pieces of chicken / person (white, drumstick...)

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!