An original and hearty dish with nutritious beans and dumplings. Serve with boiled broccoli.
It is necessary
- - 4 chicken breast fillets (or drumsticks);
- - 1 onion head;
- - 300 g zucchini;
- - 400 g of canned beans;
- - 400 g of canned tomatoes;
- - 1 tbsp. a spoonful of flour;
- - 2 tbsp. tablespoons of sunflower oil;
- - 300 ml of chicken broth;
- - salt and ground black pepper.
- For dumplings:
- - 100 g pancake flour;
- - 1 tbsp. a spoonful of a mixture of dried herbs;
- - 50 g of vegetable oil.
Instructions
Step 1
Heat the oven to 180 degrees. Cut the chicken into 2, 5 cm pieces. Cut the onion into slices, the zucchini - coarsely. Heat the oil in a skillet and fry the chicken for 6-8 minutes, until it turns brown. Transfer to a baking dish.
Step 2
Place the onion in a skillet, fry on low heat for 4-5 minutes, until tender. Add flour and some broth, stirring occasionally. Cook for 2 minutes, stirring occasionally, until the mixture thickens.
Step 3
Drain the beans and rinse well, then add to the zucchini and tomato skillet. Bring to a boil, season with salt and pepper, and pour the resulting vegetable mixture over the chicken. Cover and cook in oven for 15 minutes.
Step 4
Combine flour, oil and herbs in a bowl, season with salt and pepper. Add cold water, knead the dough and form 8 dumplings. Remove the casserole from the oven and spread the dumplings over the chicken. Place in the oven again and bake, uncovered, for 15-20 minutes, until the dumplings are ready. Serve hot.
