For 4 persons:
4 chicken thighs
300g carrots
100g parsley
200g celery
70g bacon
50g butter
50g lard
50g salt
10g pepper
1kg of boiled potatoes
2 eggs
250g semolina
500g red cabbage
50g sugar
50ml vinegar
80g onion
Rinse the rabbit thighs and stuff them with bacon. Cut the cleaned root vegetables, onion, and remaining bacon into small cubes, then sauté everything in lard.
Place the sautéed vegetables in a roasting pan and arrange the salted and peppered thighs on top. Add butter slices, lightly add some water, cover with a lid, and braise in the oven at 175°C until tender.
Prepare the dumpling dough. Grate the boiled potatoes finely, add the eggs, semolina, and form the dough. Gradually add flour depending on the dough’s consistency to avoid it being too runny. Roll the dough into balls about 5 cm in diameter and place them in a pot of boiling water. Cook for about 12 minutes. After cooking, brush the dumplings with butter or lard.
Shred the red cabbage into strips. Finely chop the onion and sauté it in a pot with hot oil until translucent. Add the shredded cabbage and stir well to prevent the onion from burning. Season with salt and add about 50ml of water, then simmer until tender. Once done, season the cabbage with salt, sugar, and vinegar to taste.
Pour the juice from the roasting pan into a smaller saucepan. If it has reduced too much, add a little water. Simmer over low heat and enrich the sauce by whisking in small pieces of butter until smooth, then it’s ready to serve.
The recipe for Restaurant-Guide.cz was provided by the restaurant Franz Josef.