The Art of Brazilian Cookery/Dolores Botafogo

Chicken with Cheese Sauce and Peas (Galinha com Creme de Ervilhas)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 1-1/2 hours N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 chicken, 3 pounds salt 3 tablespoons butter
1 small onion, chopped 1 clove garlic, minced 2 small tomatoes, peeled and chopped
2 tablespoons flour 1/2 cup cream 1 tablespoon butter
1 tablespoon grated Parmesan cheese 3 cups canned peas



1 Disjoint chicken and season with salt. Cook in a refogado of butter, onion, garlic, and tomatoes. Add water and cook until tender. Remove from stove, strain, and save the stock. Make a sauce of the flour, cream, butter, and the stock (about 1 cup). Add the beaten eggs, Parmesan cheese, and peas, heat well, stirring, until thick, and pour over chicken and serve.

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