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Chicken stew with spoon dumplings

Chicken stew with spoon dumplings

Name: Chicken stew with spoon dumplings
Total time: 1 h
Ingredients: 200 g diced chicken meat; 1 l of water; 3 carrots; stalk of celery; parsley tuber; 200 g cooked peas; soup cube; 1 teaspoon BAM garlic and onion powder; ½ teaspoon BAM marjoram; ½ teaspoon pepper; 2 teaspoons salt; ½ teaspoon BAM sweet paprika; ½ teaspoon BAM parsley; 2 tablespoons olive oil; 1 teaspoon BAM poultry seasoning mix; 2 eggs; 500 g flour; 400 ml of water; 2 tablespoons oil

(1)

Preparation time: 1 h
Difficulty:
Number of ingredients: 15

Chicken stew is a special dish that can be eaten at any time of the year. It consists of local vegetables and chicken meat and is given a divine aromatic flavor by various spices.

The recipe for chicken stew with spouts has been handed down from generation to generation and remains timeless. It can be served cooked with fresh bread and will taste great, perhaps even more intense, the next day! If you cook it in large quantities, you can pour it into smaller containers and freeze portions.

BAM spices was created with the desire to offer you spice blends of the highest quality. From now on, your savoury and sweet dishes should smell of the subtle flavours of spices. Become a master of creating superb dishes!

Chicken stew with spoon dumplings

Preparation time: 1 h
Difficulty:
Number of ingredients: 15

Ingredients:

For the chicken stew:

200 g diced chicken meat
1 l of water
3 carrots
stalk of celery
parsley tuber
200 g cooked peas
soup cube
1 teaspoon BAM garlic and onion powder
½ teaspoon BAM marjoram
½ teaspoon pepper
2 teaspoons salt
½ teaspoon BAM sweet paprika
½ teaspoon BAM parsley
2 tablespoons olive oil
1 teaspoon BAM poultry seasoning mix

For the spoonbills:

2 eggs
500 g flour
400 ml of water
2 tablespoons oil

Instructions:

For the preparation of chicken stew:

1. Step Wash the cubes of chicken meat, put them in a bowl, drizzle with olive oil, and season with poultry seasoning mix. Marinate for two hours in the fridge or the night before to speed up the chicken stew preparation process. When thoroughly seasoned, fry golden brown and remove it from the heat.

2. Step Add the sliced carrots, the diced celery stalk and the parsley tuber to the pot and fry for 10 minutes.

3. Step Return the roast chicken to the pot, season with salt, pepper, garlic and onion powder, parsley, and sweet paprika, and cover with water. Add the stock cube and stir it into the stew. Cook over a moderate heat for about 30 minutes. Add the prepared spouts and the tinned peas (or fresh peas cooked to the tooth) to the stew with a spoon, add the marjoram, and cook for 10 minutes more.

For the preparation of spoonfuls:

1. Step Whisk the eggs and oil in a deeper bowl and stir. Add the water, then gradually whisk in the flour. Add a little more water if necessary, or add a little more flour (if it is too thick or too thin). Mix thoroughly to make a dough without lumps. Let the dough rest for 15 minutes before stirring the spouts into the stew.

Order ingredients with a 10% discount:

Premium BAM baking products.

Sweet paprika, 100 g

3,90 €

Parsley, 15 g

3,90 €

Marjoram, 20 g

3,90 €

Garlic and onion powder Set

7,80 €

Discount on products used in the recipe - 10%:

-1,95 €

Total:

19,50 €17,55 €

-10%

About the author

Teja .

Vsebinski marketing

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Chicken stew with spoon dumplings

Preparation time: 1 h

Difficulty: 1

Number of ingredients: 15

Ingredients:

For the chicken stew

200 g diced chicken meat
1 l of water
3 carrots
stalk of celery
parsley tuber
200 g cooked peas
soup cube
1 teaspoon BAM garlic and onion powder
½ teaspoon BAM marjoram
½ teaspoon pepper
2 teaspoons salt
½ teaspoon BAM sweet paprika
½ teaspoon BAM parsley
2 tablespoons olive oil
1 teaspoon BAM poultry seasoning mix

For the spoonbills

2 eggs
500 g flour
400 ml of water
2 tablespoons oil

Instructions:

For the preparation of chicken stew

	Wash the cubes of chicken meat, put them in a bowl, drizzle with olive oil, and season with poultry seasoning mix. Marinate for two hours in the fridge or the night before to speed up the chicken stew preparation process. When thoroughly seasoned, fry golden brown and remove it from the heat.
	Add the sliced carrots, the diced celery stalk and the parsley tuber to the pot and fry for 10 minutes.
	Return the roast chicken to the pot, season with salt, pepper, garlic and onion powder, parsley, and sweet paprika, and cover with water. Add the stock cube and stir it into the stew. Cook over a moderate heat for about 30 minutes. Add the prepared spouts and the tinned peas (or fresh peas cooked to the tooth) to the stew with a spoon, add the marjoram, and cook for 10 minutes more.

For the preparation of spoonfuls

Whisk the eggs and oil in a deeper bowl and stir. Add the water, then gradually whisk in the flour. Add a little more water if necessary, or add a little more flour (if it is too thick or too thin). Mix thoroughly to make a dough without lumps. Let the dough rest for 15 minutes before stirring the spouts into the stew.

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