|per 100 g||Total Recipe|
|Gross weight||100 g||2715 g|
|Energy||771 kJ / 185 kcal||20909 kJ / 4999 kcal|
|Sat. fat||5 g||134 g|
|Unsat. fat||5 g||131 g|
|Fibre||1 g||14 g|
|Salt||422 mg||11438 mg|
900 gChicken - Breast fillet
346 mlChicken stock
353 mlwine, table, white
250 gMushrooms, white, raw
90 gSweet pepper
33 mlOlive oil
15 gSea salt
5 gPepper, black
400 gSage and garlic dumplings
2.7 kgTotal recipe weight
Switch on the oven (Oven temperature 180°C / 356°F)
Cut the leek into slices of approximately 1 cm thick. Cut the sweet pepper into cubes of approximately 2 cm and cut the mushrooms in to even quarters.
Cut the slices of bacon into fine ribbons of approximately 0.5 cm, crush / chop the garlic and finally cut the chicken breasts into halves length wise.
Place a large cast-iron casserole on a high heated stove and add the olive oil when hot; brown the chicken together with the bacon evenly on all sides.
When the chicken has a nice golden colour add the vegetables and glaze them while stirring regularly. Add pepper to taste.
Add the white wine to the casserole allow the chicken to adapt the wine aromas, then pour in the chicken stock and bring to a simmer.
Cover the casserole with the lid and place in the oven for 15 minutes.
Whilst the hotpot is in the oven, you can follow the dumplings recipe and make the dumplings.
After 15 minutes take the casserole out of the oven and add the dumplin balls, put the casserole back in the oven for a further 20 minutes.
The casserole is ready when the chicken is tender and the dumplings on top have browned a bit.
Instead of sage dumplings this tastes also great with mashed potatoes, pasta or simply some fresh white bread.