chicken with tomato sauce and dumplings cream cheese

chicken with tomato sauce and dumplings cream cheese

* 3 whole thighs
* 2 glasses of tomato juice
* 1/2 clove of garlic
* 1 onion
* salt
* thyme

Season the thighs to taste with salt and thyme, then put them in a heat-resistant dish greased with a few tablespoons of olive oil. Pour over the sauce prepared from onion and garlic finely chopped and mixed with tomato juice. If necessary, add a little water. Put the dish in the oven over medium heat, until the sauce decreases and the thighs brown.

* For dumplings:

* 3 potatoes
* 1 or
* 50 g butter
* ~ 200 g flour
* 1 tablespoon starch
* salt and pepper
* nutmeg
* 2 slices of bread

Cut the bread into cubes, then fry in a Teflon pan in a little butter or oil.

Boil the potatoes in their skins in salted water. When they are cooked, pass them under a stream of cold water, peel them, then pass them. Leave to cool. When completely cooled, add the egg, salt, pepper and nutmeg to taste and soft butter. Then add the flour and starch and knead a fluffy, slightly sticky dough. If it is too soft, add more flour.

With a wet hand, break pieces of dough that are shaped into balls. In the middle of each ball put a cube of toast. Boil in salted water for about 15 minutes, until it rises to the surface.

chicken with tomato sauce and dumplings cream cheese

Remove with a spatula with holes and serve hot with chicken legs with tomato sauce.

chicken with tomato sauce and dumplings cream cheese
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