Ingredients: 1 onion, 1 chicken breast, 100 grams green beans, 1 tablespoon flour, dash white wine, 400 ml chicken stock, 100 grams peas, 1 bay leaf, 3 sundried tomatoes, 90 grams pesto, 70 grams butter, 125 grams flour, 50 grams grated cheese, 75 ml water,
Number of persons: 2
Preheat the oven to 180 degrees. Bake 1 chopped onion, 1 diced chicken breast until the chicken is brown. Add 100 grams green beans, fry briefly. Add 1 tablespoon of flour with it. Fry briefly. Add a dash of white wine. Let it bubble. Add 400 ml chicken stock along with 100 grams peas and 1 bay leaf. Bring to the boil and then let it simmer for about 15 minutes.
Meanwhile, make the dough for the dumplings. Mix 70 grams diced butter with 125 grams flour, 50 grams cheese and 75 ml water. Mix until a ‘sticky’ dough. Make balls the size of a walnut.
Add 3 chopped sliced sundried tomatoes to the chicken mixture along with 90 grams pesto. Stir well. Spoon all into a baking dish. Place the dumplings in between. Sprinkle over the dumplings some grated cheese. Put the baking dish about 25 to 30 minutes in the preheated oven. Enjoy!