Poultry strips and mushrooms and dumplings

Ingredients for 4 servings:

• 800 g potatoes
• 90 g potato flour
• 1 m.-sized egg(s)
• Nutmeg, freshly grated
• marjoram
• 300 g poultry meat, e.g. chicken or turkey breast
• 400 g mushrooms
• 150 g cherry tomatoes
• salt and pepper
• Paprika powder
• 3 tbsp olive oil
• 6 bay leaves
• 12 small peppercorns, black
• some lemon peel
• 2 tsp balsamic vinegar
• 1 nutmeg
• 3 tbsp butter
• 0.66 onion(s)
• 2 cloves garlic
• 1 tsp mustard
• 1 tsp tomato paste
• 240 ml cream
• 20 ml whole milk, 3.5% fat
• 1 lemon(s), juice
• 20 g chives
• Herbs of Provence

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours

Boil the potatoes in their skins a day in advance, or at least two hours in advance. If they are uneven in size, add the smaller ones a little later. If the potatoes slip off a fork when pierced, drain them and place them in ice water for 30 minutes or in very cold water for 60 minutes. Then peel them and remove any brown bits. Chop them very finely with a knife and then mash them with a fork or potato masher. Add salt, pepper, grated nutmeg, and a little marjoram and mix. Add the flour and egg and knead a little. Add 30-40 ml of water and form dumplings with wet hands. Place them in hot water (approx. 80-90°C) and let them simmer over medium heat for 20-30 minutes, depending on the size. Clean the mushrooms and cut them into slices about 0.5 cm wide. Wash the cherry tomatoes. Peel and finely chop the onion and garlic. Make a seasoning broth with bay leaves, balsamic vinegar, 4 tomatoes, 4 mushrooms, a nutmeg, a little lemon zest, and peppercorns, and bring to a boil with 400 ml of hot water. Cut the meat into strips and fry in a pan with 2 tablespoons of olive oil. After 3-4 minutes, add salt, pepper, and paprika. Set aside when no more raw meat is visible. Sauté the remaining mushrooms with 1 tablespoon of olive oil and butter. Cover with a lid. Stir occasionally. Set the mushrooms aside. In the pan, sauté half of the roughly chopped chives, onions, and garlic with 2 tablespoons of butter. Add tomato paste and mustard, and deglaze with 40 ml of strained seasoning broth. Pour in the cream and milk, refine with half of the lemon, 4 tomatoes, and other spices, and purée. Add the meat and mushrooms, along with the remaining lemon and spices, to the sauce and simmer over low heat for about 20 minutes. Just before the end, add the remaining halved tomatoes. Serve with dumplings and chives.