These chicken dumplings are a dish that we repeat a lot in Cas, either summer or winter because they are very simple to prepare, they are delicious and freeze very well. So when I prepare them I try to make twice the amount to be over, because otherwise they are never left... hahaha
I prepare them with minced chicken meat because it is very light and so we prepare the chicken meat that is one of my favorites in a more original way, but the recipe is great also with tenera, with pork or with a mixture of the two.
The accompaniment I leave to your complete freedom but they are great even little rice or quinoa cuisine and of course potatoes in all their versions. You're going to love them, you'll see!
- 500 g minced chicken or turkey meat
- 1 egg, beaten
- 1 teaspoon chopped chives
- 1/3 cup breadcrumbs (you can use panko)
- salt and nutmeg receive ground
- 1 tablespoon olive oil
For the sauce
- 2 slices of bacon
- 1 tablespoon extra virgin olive oil
- 250 g shitake mushrooms
- 2 tablespoons oil
- 2 shallots well chopped
- 1 tablespoon chopped thyme
- 3 cloves garlic minced
- 350 ml white wine
- 180 ml of cream, or evaporated milk
- 1 tablespoon Dijon mustard or old mustard
In a large bowl put the chicken or turkey meat, egg, breadcrumbs, and a pinch of salt and nutmeg in a bowl. We smear our hands with a little olive oil and form balls the size of a tablespoon (about 20 meatballs come out), placing them on a baking sheet. Bake for about 15 minutes or until the meatballs are crispy and well cooked.
Meanwhile, in a large skillet over medium heat sauté the bacon until crispy, about 5 minutes. Remove and set aside. In the same pan we brown the meatballs over medium heat turning them several times so that they are golden on all sides. Remove and set aside.
Chop the mushrooms, garlic and shallots separately and set aside.
Add the olive oil and when it is hot add the shallots and chopped garlic. When they are soft add the chopped mushrooms and chopped thyme.
When the vegetables are ready add the white wine let it boil. Then add the evaporated milk and mustard. Move well and return the meatballs and let cook between 5 and 10 minutes over low heat until the sauce has thickened. Serve with some roasted potatoes or a little white rice.
Tips and Tricks
- You can make it with your favorite meat
- They freeze very well
- Preparation time: 30 minutes
- Difficulty: easy
- Servings: 4