Description
Old-fashioned homemade chicken stew with hearty dumplings light, concealing the aroma of fresh herbs. The stew is prepared with "chicken legs" whose meat retains juiciness and bright flavor even after boiling. Onions and carrots form the basis of the sauce, and the mushrooms add a contrasting delicacy to the deep, even gruff to taste the stew.
Ingredients
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The chicken legs
3 piece
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Onion
2 piece
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Carrots
2 piece
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Mushrooms
200 g
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Broth
3 cup
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Vegetable oil
2 Tbsp
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Salt
0.5 tsp
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Flour
1 cup
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Chicken egg
1 piece
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Milk
0.333 cup
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Butter
30 g
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Greens
75 g
Cooking
Remove the skin from the chicken legs, bones leave. Sprinkle chicken legs with salt and pepper and fry in frying pan, add a couple tablespoons of vegetable oil. You need to fry both sides until Golden brown, about five minutes. Put chicken legs in the pan.
Fry the onion until Golden brown in a frying pan, the grease remaining after the legs. Add carrots, five minutes - the mushrooms. Simmer over medium heat. Shift the vegetables to the chicken, add the broth and cook on medium heat for 20 minutes.
Knead the dough for the dumplings by adding chopped greens. In addition to the usual dill and parsley will be good to get some more thyme and garlic. With the help of a wet spoon to separate the pieces of dough and drop the dumplings into the broth. Continue to cook gnocchi until tender, about 7 minutes.
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