6 pieces of chicken
salt and black pepper to taste
Oil for frying
For the dumplings (or bread balls):
500g semolina
2/3 cup warm water
2 tablespoons active dry yeast
1 tablespoon sugar
2 whole eggs, lightly beaten
1 tablespoon butter
For the sauce:
4 tablespoons all-purpose flour
1 tablespoon butter
2 cups hot water
1 cup sliced mushrooms
salt and black pepper to taste
2 cups heavy cream
6 pieces of chicken
salt and black pepper to taste
Oil for frying
For the dumplings (or bread balls):
500g semolina
2/3 cup warm water
2 tablespoons active dry yeast
1 tablespoon sugar
2 whole eggs, lightly beaten
1 tablespoon butter
For the sauce:
4 tablespoons all-purpose flour
1 tablespoon butter
2 cups hot water
1 cup sliced mushrooms
salt and black pepper to taste
2 cups heavy cream
Season the chicken pieces with salt and black pepper
Let it rest for 2 hours
Fry the chicken in hot oil until golden brown
Prepare the dumplings: dissolve yeast in warm water, add sugar and eggs
Mix well
Mix semolina into a bowl and add butter in small pieces
Add yeast mixture gradually, mixing with a wooden spoon
Mix until a homogeneous dough forms
Form balls of the desired size, about like ping-pong balls
Cook the dumplings in steam, in batches if necessary, for 12 minutes or until cooked through
The cooked dumplings should be kept warm while cooking the rest
Prepare the sauce: fry flour and butter in a pan, then add hot water and whisk well to prevent lumps
Add mushrooms, season with salt and black pepper, and stir well
Add heavy cream and mix well without letting it boil
Arrange chicken, dumplings, and sauce in a serving dish
Keep warm.
