Potato dumpling snails with chicken filets

Name: Potato dumpling snails with chicken filets
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g floury potatoes; 7-10 Tbsp Salt; 1 glass (370 ml, weight 270 g) Paprika, roasted; 4 Stem(s) Thyme; 2 Egg yolk (size M); 100 g Flour; 7-10 Tbsp Garlic Pepper; 4 Chicken fillets (approx. 150 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 TABLESPOONS coarse-grained mustard; 1 TABLESPOON liquid honey; 250 g Whipped cream; 2 TABLESPOONS sauce thickener; 4 TABLESPOONS Butter

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g floury potatoes
7-10 Tbsp Salt
1 glass (370 ml, weight 270 g) Paprika, roasted
4 Stem(s) Thyme
2 Egg yolk (size M)
100 g Flour
7-10 Tbsp Garlic Pepper
4 Chicken fillets (approx. 150 g each)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
2 TABLESPOONS coarse-grained mustard
1 TABLESPOON liquid honey
250 g Whipped cream
2 TABLESPOONS sauce thickener
4 TABLESPOONS Butter

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 25 minutes. Immediately press them into a bowl through a potato press. Leave to cool. Drain the peppers, let them drip off well on kitchen paper and cut into wider strips. Wash thyme, dab dry and pluck leaves from the stalks. Add egg yolk and flour to the potato dough and knead well with the dough hooks of the hand mixer.
2
Season with salt and garlic pepper. Roll out the dough on a damp tea towel to a rectangle (approx. 25 x 30 cm). Spread paprika and thyme on top. Roll up from the long side. Wrap tightly into the tea towel and tie the ends of the towel together. Bring plenty of salted water to the boil in a wide saucepan, add the roll and cook over a low heat for about 30 minutes. Remove the roll and let it cool down. Rinse chicken filets cold, dab dry. Fry on both sides in hot oil. Season with salt and pepper. Mix mustard and honey. Take the chicken fillets out of the pan (keep frying fat), place them on a baking tray and spread with the mustard cream.
3
Rinse chicken filets cold, dab dry. Fry on both sides in hot oil. Season with salt and pepper. Mix mustard and honey. Take the chicken fillets out of the pan (keep frying fat), place them on a baking tray and spread with the mustard cream. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Pour cream into the frying fat and bring to the boil. Stir in the sauce thickener and let it simmer for about 5 minutes. Season sauce with salt and pepper. Cut potato roll with a sharp knife into 8 slices. Heat butter in a large pan, fry slices in it in portions on both sides until golden brown. Arrange two potato snails with a chicken filet and some sauce on each plate
4
Pour cream into the frying fat and bring to the boil. Stir in the sauce thickener and let it simmer for about 5 minutes. Season sauce with salt and pepper. Cut potato roll with a sharp knife into 8 slices. Heat butter in a large pan, fry slices in it in portions on both sides until golden brown. Arrange two potato snails with a chicken filet and some sauce on each plate
5
Preparation time: 1 1/4 hours (without waiting time)