You will need
- chicken Breasts – 6 PCs.;
- flour – 3 tbsp;
- olive oil – 3 tbsp;
- onion – 1 PC.;
- smoked bacon – 200 g;
- garlic – 3 cloves;
- mushrooms – 100 g;
- Bay leaf;
- sauce of red currants – 2 tbsp;
- orange peel – 3 bars;
- red wine – 300 ml;
- chicken broth – 300 ml;
- To prepare dumpling:
- flour – 100 g;
- fresh white bread crumbs – 100 g;
- mustard – 1 tbsp;
- butter – 150 g;
- fresh thyme leaves – 2 tsp;
- eggs – 2 PCs.;
Chicken Breasts and wash thoroughly in cold water, blot with a clean towel, RUB a mixture of salt and pepper and lightly roll in flour.
In a large pot with a lid will rascality olive oil. The pieces of chicken fry on both sides on high heat and put in a separate Cup.
Onions and garlic peel, onion cut into small slices, garlic – thin slices. Mushrooms wash, dry and thinly slice. Bacon cut into small cubes. The onion and bacon put in a pan where we fried the chicken, reduce the heat and fry for 6-8 minutes. Then add the garlic and flour. Stir and fry for a further 1-2 minutes, stirring constantly to not burn.
Add mushrooms, Bay leaf and orange zest, then pour in the wine and broth, season with salt and pepper. Bring to a boil, then put in a saucepan the chicken. It should be completely covered with liquid. Cover and put in preheated to 200-220 degrees oven. Simmer for 30-40 minutes.
While the meat is cooking, get cooking dumpling. For this flour, breadcrumbs, mustard and butter put in a food processor and blend until consistency resembles crumbs. Add thyme, parsley, lightly beaten eggs, salt and pepper. Quickly mix to a fairly sticky dough.
Floured hands make 6 large balls of roughly equal size.
After 30-40 minutes remove the pan with the chicken from the oven and place it on top of the dumplings. Cover and place in the oven for another 20-30 minutes. Then remove the pan with the meat and leave to stand, covered for about 15-20 minutes.
Lay spoon the chicken with sauce on a plate, top put one Kletsk and serve. This dish is perfectly combined with boiled potatoes and fresh vegetables.