Chicken stew ingredients:
8 chicken legs
2 heads of red onion
6 cloves of garlic
1 green pepper
1 tomato
oil
1 red pepper
salt
pepper
For the dumplings:
salt
300 g flour
1 egg
3 dl milk
1 tbsp thyme
oil
For the batter:
3 tablespoons of flour
3 dl sour cream
Cooking Instructions:
Step 1 – Clean the chicken. Clean the onion and garlic and finely chop them. Wash and chop the peppers and tomatoes.
Step 2 – Heat the oil, add the red onion and 3 cloves of garlic, then simmer covered. Remove from heat, sprinkle with ground red pepper, stir, then return to heat.
Step 3 – Place the meat on top of the onion and fry for a few minutes until it turns white.
Step 4 – Add the paprika, tomatoes, salt and pepper, then pour enough water to cover and simmer until soft over moderate heat, covered. You can check with a skewer or a fork.
Step 5 – While the meat is cooking, prepare the dumplings. Boil water in a pot and add 1 tablespoon of salt.
Step 6 – Add the egg, milk, a pinch of salt and thyme to the flour, then mix into a soft, sticky mass. Cut into the boiling water with a cookie cutter. When all the dumplings have risen to the surface, strain them, pour them into a bowl and toss them with a little oil to prevent them from sticking together.
Step 7 – Meanwhile, remove the cooked meats to a plate and prepare the batter. Add the sour cream to the flour and mix with a whisk. Take it out of the juice with 1 ladle, mix it with the mortar, then slowly pour it back into the pot, mix it, and boil it well. (If you want a more homogeneous, silkier sauce, you can mix it with a stick blender.) Put the meat back in the paprika sauce.
Step 8 – When serving, pile a portion of dumplings on one half of a flat plate, a lower and an upper thigh on the other half, cover with sauce.
Step 9 – Sprinkle with whipped sour cream and sprinkle with a little red pepper. Decorate the edge of the plate with chopped parsley.
