For starters, the washed pieces of chicken I clean from the skin (proved that with this simple manipulation the calorie content of chicken is greatly reduced), cut into serving pieces at the joints and roasted (not salted, not Perco) in a well heated pan with vegetable oil on each side for 2-3 minutes.

Chicken put in a pot or slow cooker. In a pan add chopped tomatoes, chopped onion and garlic, tomato paste, salt and pepper to taste. Carcass 5-7 minutes. Our sauce added to the chicken, pour the boiled water so that the chicken was almost covered and either put on a small fire be extinguished, or set the program "Quenching" for 30 minutes.

While the chicken is cooking, make the dough! Whisk egg, salt and water, add the grated cheese and flour. Hands or combine knead elastic dough.

Roll out the dough into a bundle, cut into small pieces. Boil in plenty of salted water for 5 minutes. Caught them with a slotted spoon, allow to drain excess fluid.

10 minutes before the chicken is cooked add to the broth cheese dumplings and chopped parsley.

Served very warm. All a pleasant appetite!