Chicken thigh fillets filled with a mushroom-meat mixture, fried in fat in the form of rolls, which are then stewed in broth, served with a thick cream sauce prepared from the base of the rolls, mushrooms, cream and spices.
Ingredients:
|
For four people: |
| 4 pcs |
chicken thigh fillets |
| 3 pcs |
onions |
/tr>
| 2 pcs |
garlic cloves |
| 1 pcs |
eggs |
300 g
| mushrooms fresh or frozen |
| 250 g |
minced meat |
| 50 g |
of lard |
| 1 handful |
of dried mushrooms |
| 250 ml |
whipping cream |
|
muskmelon |
|
smooth flour
|
bean leaf |
|
new spices
|
|
chicken broth |
|
cumin |
| pepper |
|
salt |
|
For dumpling: |
| 400 g |
of flour |
| 200-250 ml |
milk |
| 1/2 packet |
of baking powder |
1 pk
| jam |
| 1 pk |
eggs |
| water |
|
salt |
Procedure:
Fry one onion in some of the lard and add the dried mushrooms that have been soaked in water for 1 hour, season with salt, cumin and pepper, let cool and stir into the minced meat, to which add salt, egg, pepper, cumin, garlic, nutmeg and breadcrumbs as desired
Salt and pepper the meat patties, fill with the phasis, roll up the rolls, fry them and then put them on the base of lard and onion that we have prepared in the baking dish
Bring the broth over everything, season with spices (allspice pepper, bay leaf), add fresh or frozen mushrooms and bake in a medium oven for about 45 minutes
Remove the rolls, pour the sauce into a saucepan, thicken with a roux of plain flour that you have made dry in a thick-walled pan
Cook and finally season with lemon, or salt and pepper (the flavour of the sauce should be pleasantly winey).
Preparation of dumplings:
Prepare the dumplings by mixing the flour and baking powder in a bowl, adding the other ingredients, including salt, and finally the sliced bun
Thoroughly work the resulting dough to form two dumpling cones, which we cook in salted boiling water for about twenty minutes.
Note:
Recipe from Cooking with Tom, photo and text by Tomáš Mika
mushroom sauce