Braised Chicken with Cauliflower, Breadcrumb Dumplings and Egg Noodles

01Method

1. 1

   Cut the cauliflower into florets and place in a pot. Cover with hot water, season lightly, and simmer for about 5 minutes, then remove from heat.

2. 2

   Heat the oil and sauté the finely chopped onion until translucent. Add the chicken pieces and brown them. Season and add some of the cauliflower cooking liquid. Braise gently for about 45 minutes. Remove the chicken to a warm plate. Dust the cooking liquid with flour, stir well, and simmer for a minute. Strain the sauce if preferred.

3. 3

   Drain the cauliflower water and transfer the florets into the sauce. Return the chicken, add a pinch of nutmeg, and continue braising for about 3 minutes.

4. 4

   For the dumplings, beat the egg with a pinch of salt and gradually mix in breadcrumbs until a workable dough forms. Shape into balls about the size of a walnut. Cook in salted water for 8 minutes. Transfer the cooked dumplings into the sauce with the cauliflower.

5. 5

   Cook the egg noodles separately according to package directions and serve as the side dish.