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Prep Time: 40 Minutes Cook Time: 90 Minutes |
Ready In: 130 Minutes Servings: 4 |
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Ingredients:
4 (12-ounce) chicken breasts or 4 half-chickens |
salt and freshly ground black pepper |
3 tablespoons sweet paprika |
2 tablespoons flour |
1/4 cup peanut oil |
4 cups onions, thinly sliced |
2 tablespoons minced garlic |
1 teaspoon cumin seeds, toasted and ground |
2 tablespoons tomato paste |
1 cup tomato, concasse |
2 tablespoons minced marjoram leaves |
1 teaspoon minced thyme leaves |
1 bay leaf |
2 tablespoons balsamic vinegar |
1 cup dry white wine |
2 cups chicken stock |
1/4 cup heavy cream |
2 red bell peppers, both roasted, peeled, cored, seeded, and 1 cut into 1 inch by 1/4-inch strips |
2 tablespoons minced parsley leaves |
2 tablespoons creme fraiche |
napkin dumplings, recipe follows |
2 ounces butter |
1 1/2 teaspoons minced garlic |
1 small onion, minced |
1 loaf white bread, crust trimmed |
2 teaspoons minced thyme |
2 teaspoons minced chives |
1 teaspoon minced parsley |
1/4 cup flour |
1 egg, lightly beaten |
1/4 cup milk |
salt and pepper |
freshly ground nutmeg, to taste |
Directions:
1. Cut each chicken breast into 3 pieces. Season with salt, pepper and 1 tablespoon of paprika. Lightly coat with flour. In a braising pan, heat peanut oil. Sear chicken pieces until brown on all sides. Remove the chicken from the pan and place in a tray.
2. Add onions to the pan and saute for 5 minutes until golden brown. Add the garlic and cumin seeds. Cook 1 more minute. Add the tomato paste, tomato, and remaining 2 tablespoons of paprika. Stir until well blended. Add the marjoram, thyme and bay leaf. Deglaze with the vinegar and wine. Add chicken stock. Season with salt and pepper. Bring to a boil. Add the reserved chicken pieces and cover with a piece of vented parchment paper. Simmer for 20 minutes. Add cream and continue to simmer another 10 minutes or until the chicken is tender.
3. Transfer chicken to a saute pan. Pour sauce and 1 roasted pepper in a blender. Process to a puree. Taste and adjust seasoning. Pour sauce over chicken. Reheat until warm. Garnish with pepper strips, minced parsley and creme fraiche.
4. Servietten Knudel (Napkin Dumpling):
5. Preheat the oven to 250 degrees F.
6. In a saute pan, over medium high heat, melt the butter. Cook the garlic and onions until translucent. Do not allow to develop color.
7. Cut the bread into 1/2-inch cubes. Place in a baking sheet and bake in the oven to dry, about 20 minutes. Do not allow to develop color. Transfer to a large mixing bowl. Pour the onion mixture all over the bread. Add the thyme, chives, parsley and flour. Toss to evenly distribute the herbs with the bread and flour.
8. In a small bowl, combine the egg and milk. Add to the bread mixture. Season with salt, pepper and nutmeg, to taste.
9. Divide the mixture into 6 portions. Wrap each portion in plastic wrap, roll and secure the ends, shaping like a large sausage. Wrap with a layer of aluminum foil.
10. Prepare a steamer. Add wrapped dumplings to the steamer and steam for about 20 minutes. Remove from the pot and unwrap. Slice into 1-inch disks.
11. Yield: 6 servings
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