Chicken and thyme ragout with bacon, onion and apple dumplings

Name: Chicken and thyme ragout with bacon, onion and apple dumplings
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg floury potatoes; 2 Onions; 130 g streaky smoked bacon; 4 TABLESPOONS Cornstarch; 4 Egg Yolk; 1 collar flat leaf parsley; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 600 g Chicken filet; 250 g Shallots; 1 TABLESPOON Olive oil; 100 ml Port wine; 100 ml Vegetable broth (instant); 1 collar Thyme; 1 Apples (e.g. Elstar); 200 g Fresh cream; 7-10 Tbsp Pepper; 7-10 Tbsp Apple Slices

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg floury potatoes
2 Onions
130 g streaky smoked bacon
4 TABLESPOONS Cornstarch
4 Egg Yolk
1 collar flat leaf parsley
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
600 g Chicken filet
250 g Shallots
1 TABLESPOON Olive oil
100 ml Port wine
100 ml Vegetable broth (instant)
1 collar Thyme
1 Apples (e.g. Elstar)
200 g Fresh cream
7-10 Tbsp Pepper
7-10 Tbsp Apple Slices

Directions

1
Wash the potatoes and cook them in boiling water for about 20 minutes. Drain, peel and press through the potato press. Let it evaporate. Peel onions. Dice bacon and onions and fry lightly in a pan without fat. Add starch, egg yolk, onions and bacon to the potatoes.
2
Wash parsley, dab dry, chop and add to the dough. Work through with the dough hooks of the hand mixer. Season with salt and nutmeg. Cover the dumpling dough and chill for about 1 hour. Wash the chicken filet, dab dry and cut into pieces. Peel shallots and fry them in olive oil. Add meat pieces and fry until golden brown all around. Deglaze with port wine and add vegetable stock. Chop thyme and add to the sauce. Cook everything for about 10 minutes. In the meantime wash the apple, rub dry, quarter, core and cut into pieces.
3
Peel shallots and fry them in olive oil. Add meat pieces and fry until golden brown all around. Deglaze with port wine and add vegetable stock. Chop thyme and add to the sauce. Cook everything for about 10 minutes. In the meantime wash the apple, rub dry, quarter, core and cut into pieces. Form 8 dumplings from the dumpling dough and fill them with the apple pieces. Put the dumplings into boiling salted water and let them simmer at medium heat for about 20 minutes. Stir crème fraîche into the sauce, season with salt and pepper. Remove the dumplings from the cooking water with a skimmer. Arrange the ragout with the dumplings and garnish with apple wedges
4
Form 8 dumplings from the dumpling dough and fill them with the apple pieces. Put the dumplings into boiling salted water and let them simmer at medium heat for about 20 minutes. Stir crème fraîche into the sauce, season with salt and pepper. Remove the dumplings from the cooking water with a skimmer. Arrange the ragout with the dumplings and garnish with apple wedges