Avigal
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Avigal
Recipes


RECIPES
Galician style chicken pie
Galician style chicken pie

Galician style chicken pie

Ingredients
For the pastry:
  • 50 ml of water
  • 50 ml of white wine
  • 90 g of butter
  • 1 egg
  • 15 g of dehydrated raising flour
  • 450 g of strong flour
  • 1 teaspoonful of salt
  • 1 egg for sprinkling over
For the filling:
  • 300 g of onion
  • 150 g of red pepper
  • 150 g of green pepper
  • 200 g of pureed tomato
  • 50 g of virgin olive oil
  • 1 teaspoonful of sugar
  • 1 teaspoonful of salt
  • 200 g of chicken sirloin
How to prepare
Serves 4.
Pour the butter, water, wine and water into a bowl, heat for 1 minute in the microwave. Add the egg and flour and stir.

Add in the flour and salt, blend with a wooden spoon and finish off by hand, if needed.

We then cover this over and leave the dough aside for at least half an hour until it doubles in volume.

For the filling, we brown the garlic, onion, peppers and tomato previously cut into julienne strips.

We add salt and sugar. When poached, add the sliced chicken sirloin and fry all these ingredients. Put to one side and leave to cool.

Place half of the dough between two vegetable paper sheets, spread with a rolling pin and place it on an oven tray with vegetable paper.

We turn over the filling and spread it leaving a 2 cm edge, cover with the other part of the dough spread, sealing the edges. We pinch the surface, brush over with a beaten egg and leave in the oven at 180°C (356°F) for about 30 minutes.

Chicken with turnip greens and lobster
Chicken with turnip greens and lobster

Chicken with turnip greens and lobster

Ingredients
  • 4 Bon Pollo Gourmet thighs
  • 2 clean lobster tails
  • 1 bunch of turnip greens
  • 1 sliced white onion
  • 1 clove of diced garlic
  • 2 cloves
  • 1 stick of cinnamon
  • 2 bay leaves
  • 20 g of butter
  • 2 spoonfuls of flour
  • 1/3 of a glass of brandy
  • 4 diced skinned seedless tomatoes
  • 1 litres of fish broth
  • salt and pepper
How to prepare
Serves 4.
In a pot with oil, fry the seasoned chicken thighs until cooked. Lightly fry the lobster tails for a few minutes. Blanch the turnip greens in boiling water with salt and pour into a casserole with freezing cold water to keep them firm and green. Slowly put the turnip greens into a saucepan with butter to lightly fry until it can be seen that they no longer release water, i.e., until the water has evaporated.

Put to one side.

In the same pot, cook the onion and garlic for one minute. Add clove, cinnamon and bay leaf and lightly fry. Add the chicken, flour and brandy and stir for one minute. Add the tomato and turnip greens, leaving to cooking over a low flame for a further 10 minutes. Pour in the broth and cook for another 15 minutes, then add the lobster, sprinkling with salt and pepper.

Leave to rest for 5 minutes and serve.

* Our advice: you can replace the lobster tails for European lobster to make for a delicious dish at a more acceptable price.

Chicken in Albariño wine sauce
Chicken in Albariño wine sauce

Chicken in Albariño wine sauce

Ingredients
  • 1 BonPollo Gourmet
  • 2 large onions
  • 3 cloves of garlic
  • 1/2 bottle of Albariño wine
  • thyme
  • 1 bay leaf
  • 50 g of butter
  • salt and pepper
  • 1 lemon
How to prepare
Serves 4.
Slice the chicken and marinade with a little white butter with salt blended in, pepper, garlic and thyme. Put all the ingredients in a large casserole, keeping them separate from each other, add a dash of olive oil and leave the chicken to fry covered until evenly browned on both sides. Remove from the flame and put aside.

In the same pot, put in the other two garlics and the onion cut into fine rings. Fry for at least 15 minutes, frequently stirring to avoid them going brown. When the onion is soft and transparent, add the pieces of chicken, sprinkling with wine, add the bay leaf and leave to cook slowly for one hour.

Leave aside and serve.

* Our advice: it is a good idea to accompany this with a garnishing: sautéed greens, potatoes, grilled fruits.

If you would like a finer sauce, you can puree it with the whisk or sieve it.


Chicken with apple and chestnuts
Chicken with apple and chestnuts

Chicken with apple and chestnuts

Ingredients
  • 1 BonPollo Gourmet chicken
  • 2 applies
  • 1/2 onion
  • 150 g of chestnuts
  • 2 spoonfuls of extra virgin olive oil
  • salt and pepper
  • 200 g of French onions
  • 100 ml of sweet wine
How to prepare
Serves 6-8.
Preheat the oven to 180°C (356°F). Skin and slice the onion and one of the apples and insert in the cavity of the chicken. Tie the chicken to keep its shape and grease the skin with oil. Roast in the oven for 1 hr. 30 min.

Meanwhile, thoroughly peel the chestnuts: make a cut in the skin and scald in boiling water to make peeling easier. Core the apples and cut them into wedges without peeling. Skin the onions: they can be skinned better by previously leaving them to soak in very hot water. Place the apples, onions and chestnuts around the chicken. Splash on the sweet wine and return to the oven, this time at 160°C (320°F) for a further 1 hr. 30 min. If the chicken goes too brown, cover with aluminium foil.

Remove from the oven, salt and pepper and leave aside for 10 minutes.