Warm oven dishes are simply part of autumn.
This spicy recipe with chicken and bread dumplings succeeds in one go and without much effort.
It's autumn, cold, uncomfortable and finally time for dishes that warm you from the inside.
This includes, for example, a hearty potato soup grandma's style, but spicy oven dishes are also popular again.
Usually all you need is a casserole dish or a puree, a few simple ingredients and a bit of snipping work, and while the dish is stewing in the oven, you can make yourself comfortable on the sofa with a blanket and a book.
But it's even easier: With these crispy chicken thighs on a bed of spicy bread dumplings, you don't even have to chop anything.
Chicken thighs in the oven on a bed of bread dumplings: You need these ingredients
4 chicken thighs with skin
Salt, pepper, sweet paprika
3 tbsp butter
2 bouillon cubes of vegetables
1 bag of dumpling bread (250 g)
2 eggs
1 onion
300 ml milk + some cold milk
1 tsp butter
Wash before eating?
Definitely not with these foods!
Wash before eating?
Definitely not with these foods!
This is how you succeed in making crispy chicken thighs in the oven on a bed of aromatic bread dumplings
Preheat your oven to 180 degrees top/bottom heat
Pat the chicken thighs dry with kitchen paper (do not wash) and generously season both sides with salt, pepper and sweet paprika.
In a casserole dish or large casserole dish, place the seasoned chicken thighs and add 2 to 3 tablespoons butter and place the casserole on the middle shelf of the oven.
Dissolve two bouillon cubes in a full coffee cup of water (break them up beforehand) and pour over the chicken thighs.
Then let the whole thing stew in the oven for another 45 minutes.
Put the dumpling bread in a bowl with two eggs and season with salt and pepper.
Stir once.
Puree an onion or chop it very finely (this way you don't tear) and add it to the dumpling bread.
Stir again.
Boil the milk with some butter and pour it over the dumpling bread mixture.
Then let it sit covered on a plate for 10 minutes.
Then knead the mixture vigorously with your hands and add cold milk until the dough has the consistency of mashed potatoes.
After 45 minutes, remove the chicken thighs and place on a plate.
Then spread the prepared bread dumpling dough evenly in the area with the gravy and place the chicken thighs back on top.
Place in the oven for a further 45 minutes.
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After the last round in the oven, you will be rewarded with crispy chicken thighs and a wonderfully juicy dumpling dough thanks to the gravy.
This hearty oven dish goes best with a fresh cucumber salad grandma's style or a potato salad and the whole family will be happy.