Crustade of Chicken and Pigeon Recipe

Name: Crustade of Chicken and Pigeon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces pastry whole wheat; 1 each pigeon; 2 each chicken breasts or whole legs; ⅔ cup white wine dry; 1/4 teaspoon black pepper or a few grinds, to taste; 4 each cloves; 1/2 ounce butter; 2 ounces mushrooms roughly chopped; 1 ounce raisins, seedless; 3 large eggs; 1 x salt; 1 x black pepper; 1/2 teaspoon ginger ground

Servings: persons

12 ounces pastry whole wheat
1 each pigeon
2 each chicken breasts or whole legs
⅔ cup white wine dry
1/4 teaspoon black pepper or a few grinds, to taste
4 each cloves
1/2 ounce butter
2 ounces mushrooms roughly chopped
1 ounce raisins, seedless
3 large eggs
1 x salt
1 x black pepper
1/2 teaspoon ginger ground

1
Roll out 8 oz of the pastry and line a 8 inch flan dish; back the crust blind.
2
Put the pigeon in a pot with the stock, wine, pepper and cloves and cook very slowly for an hour.
3
Add the chicken and continue to cook for a further 45 minutes or until the meat of both birds is really tender.
4
Meanwhile cook the mushrooms lightly in the butter.
5
Remove the birds from the stock and bone them.
6
Cut the flesh into quite small pieces, mix it with the mushrooms and the raisins and spread them over the base of the flan case.
7
Beat the eggs with a fork and season with the salt, pepper, and ginger.
8
Add 1 cup of the cooking juices and pour over the meat in the flan case.
9
If you want to have a lid, roll out the rest of the pastry and cover the flan.
10
Bake it in moderate oven (350 F) for 25 minutes if uncovered, 35 minutes if covered.
11
Serve warm with a good green salad.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 ounces pastry whole wheat, 1 each pigeon, 2 each chicken breasts or whole legs, ⅔ cup white wine dry, and more.

Yes, Crustade of Chicken and Pigeon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crustade of Chicken and Pigeon

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