Cipate Recipe
You hardly get to see a good cipate recipe, thank your stars for landing on this page. The fusion couldn't have come up with a better dish than this cipate, specially when it comes to culinary creativity. The marriage of the irresistible flavors of chicken with other ingredients is the secret to this cipate. There is not a single month when I don't serve this yummy main dish! Spread the taste by sharing this cipate recipe with your friends.
Ingredients
2 whole large chicken breasts
1 1/2 pounds cubed boneless pork, veal, or beef
3 tablespoons cooking oil
1 13 3/4-ouncecan chicken broth
1 cup chopped onion
1 cup chopped celery
1 cup chopped raw potato
1 cup sliced carrot
1 cup sliced fresh mushrooms
2 tablespoons snipped parsley
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried savory, crushed
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter
1/4 cup milk
2 tablespoons all-purpose flour
Directions
Remove skin and bones from chicken; cube chicken.
In saucepan brown chicken and meat in hot oil.
Stir in broth, vegetables, parsley, the 1 teaspoon salt, pepper, and savory.
Cook, covered, till meat is tender, 1 1/4 to 1 1/2 hours.
Meanwhile, to prepare pastry topper stir together the 1 cup flour, baking powder, and the 1/4 teaspoon salt.
Cut in butter till size of small peas.
Add milk; mix well.
On lightly floured surface roll out pastry to a circle 1/2 to 1 inch larger than a 2-quart casserole; set aside.
Blend 1/3 cup cold water into the 2 tablespoons flour.
Stir into hot meat mixture.
Cook and stir till thickened and bubbly.
Turn hot meat mixture into a 2-quart casserole.
Place pastry atop meat mixture.
Turn under edges and flute; cut slits for escape of steam.
Bake, uncovered, at 350° till crust is golden brown, 30 to 35 minutes.
In saucepan brown chicken and meat in hot oil.
Stir in broth, vegetables, parsley, the 1 teaspoon salt, pepper, and savory.
Cook, covered, till meat is tender, 1 1/4 to 1 1/2 hours.
Meanwhile, to prepare pastry topper stir together the 1 cup flour, baking powder, and the 1/4 teaspoon salt.
Cut in butter till size of small peas.
Add milk; mix well.
On lightly floured surface roll out pastry to a circle 1/2 to 1 inch larger than a 2-quart casserole; set aside.
Blend 1/3 cup cold water into the 2 tablespoons flour.
Stir into hot meat mixture.
Cook and stir till thickened and bubbly.
Turn hot meat mixture into a 2-quart casserole.
Place pastry atop meat mixture.
Turn under edges and flute; cut slits for escape of steam.
Bake, uncovered, at 350° till crust is golden brown, 30 to 35 minutes.
