Villeroy Coxinha (Creamy Leg)

Ingredients

• 8 unit8 skinless and boneless chicken half-breasts
• 3 Lwater
• 2 unitonions
• 2 unitcarrots
• 2 unitcelery stalks
• 3 unitbay leaves
• a gostopeppercorns
• a gostoparsley stalks
• 30 gsalt

Directions

1. 1

   Cook the aromatics (onions, carrots, celery, bay leaves, pepper, and parsley) in the water for 20 minutes.

   20 min
2. 2

   Lower the heat, add the whole chicken breasts, and cook gently until they reach 68–70 °C at the center.

3. 3

   Remove the chicken and strain the broth.

Ingredients

• 120 gbutter
• 120 gwheat flour
• 750 mlchicken broth
• 4 unitegg yolks
• 80 gparmesan
• 100 mlheavy cream
• a gostonutmeg
• a gostowhite pepper
• a gostosalt

Directions

1. 1

   Make a roux with the butter and wheat flour for 2–3 minutes.

   3 min
2. 2

   Gradually incorporate the hot chicken broth and cook until a thick cream is obtained.

3. 3

   Off the heat, add the seasoned egg yolks, parmesan, nutmeg, white pepper, and salt.

4. 4

   Finish with the heavy cream, only until it reaches a creamy but still quite firm texture. Place the Villeroy in the refrigerator with plastic wrap touching the surface.

Ingredients

• a gostowheat flour
• a gostoeggs
• a gostobreadcrumbs
• a gostofrying oil

Directions

1. 1

   Cut the cold chicken into pieces of approximately 15–18 g. Wrap each piece with the cold Villeroy, shape it, and insert a toothpick.

2. 2

   Coat the shapes in wheat flour, then in egg, and finally in breadcrumbs.

3. 3

   Let chill for 20–30 minutes.

   30 min
4. 4

   Fry in oil at 170 °C until golden brown.

   10 min