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Ingredients
Chicken Stew with Vegetables
- For the broth
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 chicken (ready to cook)
- 3 peppercorns
- salt
- For the semolina dumplings
- 40 grams butter
- 1 egg
- 50 grams Semolina flour
- salt
- Nutmeg (freshly grated)
For the broth, rinse soup vegetable, peel as needed, trim and coarsely chop. Rinse chicken, pat dry and season with spices. Place chicken and prepared vegetables in a large pot, fill with plenty of water and season with 1 teaspoon salt. Bring to a boil and simmer over medium heat for about 1 1/2 hours. Repeatedly skim any foam that forms.
For the semolina dumplings, stir softened butter in a bowl with egg until creamy . Gradually add flour while stirring and season with salt and nutmeg. Let rest for about 15 minutes. Form mixture into small balls and cook in a pot of slightly salted boiling water for about 15 minutes until done. Remove, drain and set aside.
For the stew, peel carrots and potatoes, trim and cut into small, bite-sized pieces. Cut leek in half lengthwise, rinse, trim and cut into narrow strips. Rinse cabbage, pat dry and cut into strips. Rinse celery, trim and cut into 1 cm (approximately 1/2 inch) slices.
Remove chicken from broth. Remove 1 litre (approximately 32 ounces) of broth and set aside.
Peel onion, trim and chop finely. Melt butter in a pan and saute onion until translucent. Add remaining vegetables to the pan, sauté briefly and fill with reserved chicken broth. Simmer for about 15 minutes over medium heat.
Trim chicken to remove skin and bones and cut into small cubes. Add chicken and dumplings to the stew, heat and season to taste with salt and pepper. Serve in deep plates or bowls.