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Frittata with chicken and basil

Extracted from "Chicken and Egg" by Lawrence and Giles Laurendon

Chicken rolls with olives and red wine

Extracted from: Buy Chicken and Egg here
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Ingredients (Serves 6)

Preparation: 25 minutes, plus rising
Cooking: 15-20 minutes
200 g/7 oz strong plain white flour
150 g/5 oz strong wholemeal flour
1 sachet (7 g) of fast-action dried yeast
1 teaspoon salt
250 ml/8 fl oz red wine
1 tablespoon olive oil
150 g/5 oz skinless boneless chicken breast, finely chopped
100 q/3V2 oz pitted black olives, finely chopped


  1. Lightly flour a baking sheet and set aside. Put the two flours, yeast, salt and red wine into the bowl of your electric mixer or food processor, fitted with a dough hook or dough blade.
  2. Knead for 5 minutes on a slow speed, then add the olive oil, chicken and olives. Increase the speed slightly and knead for a further 5 minutes. (Alternatively, put the flours, yeast, salt and red wine in a bowl and knead together by hand to form a dough. Turn out onto a lightly floured surface and knead gently for 5 minutes, then knead in the olive oil, chicken and olives. Knead the dough for a further 5 minutes).
  3. Place the dough in a shallow oiled dish, cover with a cloth and leave to rest at room temperature for 45 minutes. The dough will slowly rise during this time.
  4. Divide the dough into egual portions, then shape the dough into round or long rolls of the same size. Place them on the prepared baking sheet and cover with a cloth. Leave to rest at room temperature for a further 45 minutes.
  5. Brush the rolls with a little water, then place in a preheated oven, 200°C (400°F), Gas Mark 6, for about 15-20 minutes or until cooked, risen and lightly browned. Transfer the rolls to a wire rack to cool and serve warm or cold.

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