Chicken with dumpling stuffing
We watched this funny dish in one of Uta Uhlemannová's cookbooks from the German side of the Ore Mountains. You can vary the vegetables, or add chopped herbs or steamed nettles.
Ingredients · Servings For 4–5 people
- 1 piece chicken
- 50g butter
- 1 pack of potato dough
- 1 egg
- 200 g frozen vegetables
- 100 g frozen corn
Method · 2 h
- Preheat the oven to 180°C.
- Prepare the potato dough for the filling according to the instructions on the package and mix in the egg, frozen carrots with peas and corn, pepper, season with nutmeg and salt to taste. Fill the washed and dried cavity of the whole chicken with the mixture. Tie the chicken legs with kitchen string. Shape the remaining dough into round dumplings (we made 5 and a hypothetical 7 fit inside the chicken).
- Place the chicken in a baking dish, season with salt and pepper and place slices of butter around it. Arrange the dumplings around it and bake for about 1.5 hours until the meat is falling off the bone and the chicken is golden brown. Serve sprinkled with chopped herbs, such as flat-leaf parsley and/or thyme. You can serve with a leaf salad.