Chervil Chicken Pie

Preparation:

Preparation: Cut the onion into thin slices and sauté them in a pan with a knob of butter. Add the wine and water and when they boil, add the skinned and diced chicken. At the second boil, remove the chicken and onion and let the liquid reduce. In another saucepan, heat a knob of butter and season with the chopped chervil. Add the flour, onion liquid, milk, salt and pepper. Bring to a boil. Turn off the heat and stir in the chicken, onions, grated gruyere and cream. Roll out the dough into a disc and line a buttered cake tin, making it go up along the edges as well. Prick it with the prongs of a fork, line it with a sheet of baking paper and fill it with dried legumes. Cook for a quarter of an hour at 160 degrees. Eliminate legumes. Pour in the filling, fold the edge of the pastry inwards, prick it all around. Bake at 180 degrees for 40 minutes or more. Serve warm. Accompanying wines: Breganze Pinot Bianco DOC, Orvieto DOC, Melissa Bianco DOC.