- chicken breasts, skinless, sliced - 4 pieces
- chicken thighs, skinless - 6 pieces
- medium carrots, sliced - 4 pieces
- medium bulb, thinly sliced - 1 Piece
- stalk of celery, chopped - 2 pieces
- clove garlic, thinly sliced - 1 Piece
- bay leaf - 1 piece
- chicken broth - 11/2 Glass
- salt - 5/8 Pieces
- roughly chopped fresh thyme - 1 teaspoon
- test: plus 2 tablespoons corn flour - 1/4 cup
- flour - 3/4 Glass
- baking powder - 1 teaspoon
- finely chopped shallots - 2 st. spoons
- fresh grated lemon peel - 1 st. a spoon
- finely chopped fresh parsley - 3/4 Cups
- grated parmesan cheese. spoons
- cold unsalted butter, cut into small pieces - 11/2 Art. spoons
- milk (1% fat) - 1/2 cup
Combine chicken, carrots, onions, celery, garlic, bay leaf, broth and 1/8 teaspoon of salt in a saucepan, bring to a boil. Reduce the heat and simmer 20 minutes. Add thyme. In the meantime, whip the corn flour, flour, baking powder, 1/2 teaspoon salt, onion, zest, parsley and cheese in a bowl. Add the butter, milk and mix. Roll balls from the dough 3 cm in diameter and add to the boiling broth. Boil over low heat until the dumplings are ready, about 20 minutes.
Servings: 6