Chicken Breast with Bacon Dumplings, Carrots and Sugar Snap Peas

Ingredients

• 350 g stale rolls
• 150 g smoked bacon cubes
• 1 small onion
• 2 tbsp fresh chopped parsley
• 3 eggs
• 200 ml milk
• 6 tbsp flour
• 1 tbsp softened butter
• Salt
• pepper (from grinder)
• 4 chicken breast fillets (ready-made, with skin, 160g each)
• Sweet Paprika Powder
• 1 Tbsp clarified butter
• 100 ml dry white wine
• 300 ml poultry stock
• 1 tsp tomato paste
• 1 tbsp flour
• 1 tbsp butter
• 300 g carrots
• 300 g Sugar snap peas
• 3 tbsp butter

Instructions

1. 1.

   For the bacon dumplings cut the stale rolls into about 1 cm cubes and place them in a bowl.

2. 2.

   Render the bacon in a pan, remove the onions, finely chop them, add to the pan, sauté until translucent, stir in parsley and combine this mixture with the roll cubes.

3. 3.

   Whisk the eggs with milk and pour over the rolls. Add flour and butter, season with salt and pepper, mix well and let rest for about 30 minutes.

4. 4.

   Bring a large pot of salted water to a boil, then reduce heat to simmer.

5. 5.

   Shape a test dumpling, drop it into the water; if it falls apart add a bit more flour, if too firm stir in some milk.

6. 6.

   Then wet your hands and shape 8 dumplings, drop them into the water and let cook for about 15‑20 minutes. Remove with a slotted spoon and drain.

7. 7.

   Preheat the oven to 200°C (400°F) fan‑forced.

8. 8.

   Meanwhile wash the chicken breasts, pat dry and season with salt, pepper and paprika.

9. 9.

   In an oven‑proof pan sear one side of each breast in hot clarified butter, flip and bake in the preheated oven for about 8 minutes until cooked through.

10. 10.

    Deglaze the pan with wine and stock, stir in tomato paste and season with salt and pepper. Simmer for about 10 minutes and thicken with a beurre manié (equal parts flour and butter mixed).

11. 11.

    Peel the carrots and slice into rounds. Wash and trim the sugar snap peas. Boil the carrots in salted water for about 8 minutes, add the peas after 4 minutes. Drain, shock in ice water and drain again. Just before serving toss the vegetables in hot butter, heat through and season with salt and pepper.

12. 12.

    Plate the chicken with the dumplings and vegetables, drizzle with sauce and serve.