Chicken Thighs

The Brazilian "coxinhas de galinha"

Stew chicken with onions, garlic and chicken cubes. Take chicken from gravy and remove skin and bones.  Reserve long bones, like leg and thigh.  Keep as many finger length pieces of chicken as there are bones and chop the rest in small pieces. Take one cup strained gravy from the stewed chicken (highly seasoned) and heat with rice flour and milk, stirring constantly to prevent lumps. When the mixture is thick enough, add butter and egg yolks, and beat well. The mixture should be thick enough to handle. Allow to cool and add the chopped chicken.  Taste and correct the seasoning with salt, pepper and a few drops of Tabasco.  Do not try to work dough before it cools.  Shape the dough around a chicken piece to simulate chicken leg and insert a chicken bone in the small end.  Roll in the bread crumbs, then in beaten egg and then roll in crumbs again. Fry in hot oil until golden brown. Remove and drain. Makes about eight good sized pieces.