Flying bird

Ingredients for 2 servings:

• 2 thick carrots
• 1 slice(s) celery, thick
• 1 half leek(s)
• a few stalks of parsley
• 7 tbsp, heaped pearl barley, fine
• 4 tbsp butter
• 3 tbsp cornstarch
• ½ tube(s) tomato paste
• ¾ liter broth
• ¼ liter red wine
• 200 g chicken breast fillet(s)
• 1 package of potato dumpling powder

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Poultry cooked in red wine with potato dumplings and vegetables

Peel the carrots and cut into small cubes. Trim the celery, trim the dark edges, and dice finely. Wash the leek, trim it, and cut it into fine rings. Wash and chop the parsley, removing the stalks beforehand. Set the vegetables and parsley aside in a bowl. Measure the pearl barley and set aside. Wash the chicken breast fillet, pat dry with kitchen paper, and cut into small cubes. Set the butter aside. Prepare the stock. Open the red wine and set it aside, along with the tomato paste. Mix the dumpling dough powder with water according to the package instructions and set aside to soak. Note the soaking time. Melt the butter in a large saucepan and stir in the cornstarch with a whisk. Mix well to avoid lumps. Carefully stir in the stock. Bring to a boil, stirring constantly with a whisk. Add the red wine and tomato paste and mix well. Bring to a boil briefly. Carefully add the vegetables, poultry, and pearl barley. Bring back to a boil. Reduce the heat to a gentle simmer. Use an ice cream scoop to scoop out small potato dumplings from the dumpling dough and carefully drop them into the vegetables. Simmer gently for 15 minutes. Using a wooden spoon, carefully loosen the dumplings from the bottom of the pan, as they tend to stick to the bottom of the pan. Serve the Flying Bird immediately after cooking. A red wine is a delicious accompaniment.