Description
This dish, in case if you don't have time for lunch, but used to eat hot. As told O. Bender: "Berlin has a very strange habit: they eat so late that it is impossible to understand whether it is early supper or late lunch?" Tender pieces of chicken in a thick sauce of vegetables and lush dumplings, what could be better after a hard day!
Ingredients
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Chicken thigh
600 g
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Onion
1 piece
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Carrots
1 piece
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Flour
1 cup
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Milk
0.5 cup
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Dill
2 Tbsp
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Salt
0.5 tsp
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Leavening agent
1 tsp
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Butter
3 Tbsp
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Vegetable oil
1 Tbsp
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Water
1.5 cup
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Corn
400 g
Cooking
Chicken thighs separated from skin and bones, and cut into strips.
Onions and carrots cut into cubes and fry in a mixture of oil and butter for 5 minutes. Add 1/4 Cup flour and stir well, keep on heat for another 3 minutes.
Pour into a saucepan 1.5 cups of water and carefully whisk the whole mass with a whisk to avoid lumps.
Add 400 grams of sweet corn, and 600 g of sliced chicken thighs. Bring to boil and simmer 30 min. don't worry that the liquid will not be enough, the juice that the chicken selects when fighting, would be enough to make a sauce is liquid. Salt and pepper to taste.
Make the dough for dumpling. 3/4 Cup flour mix with 2 tbsp finely chopped dill. Add 0,5 tsp of salt and 1 tsp of baking powder.
Pour 0.5 cups of milk, stir the batter with a fork and set aside for 5 minutes per side.
Using two teaspoons, formed into dumplings and drop on the surface of the meat sauce at some distance from each other. Tightly cover the pan with a lid and simmer the dish for 20 minutes.
During this time, the dumplings will increase in size, become fluffy and airy.
The dish is ready. Spread his plates and call everyone to the table. Bon appetit to you and your family.
Butter and flour will give the dish a wonderful flavor, beans add fullness and airy dumplings with fragrant dill will be a great addition to a hearty dinner.
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