Chicken con is one of those dishes that always tastes like Sunday, even if you eat it on a Tuesday. These are a good reason to prepare it, make a couple of extra portions, enjoy it in a different format and at the same time lose the fear of closing these doughs, which is not that complicated ().
The idea comes from my friend, chef, advisor and brain and hands behind , a workshop in which she fills homemade dough dumplings with all kinds of local ingredients, such as Duroc pork sausage, red shrimp, oxtail, tripe or vegetables from the Parc Agrari del Baix Llobregat. Precisely there he prepared them, in a cooking workshop during his annual event, where the protagonists are artichokes and Pota Blava chicken; , whose powerful and tasty meat is more similar to game (although in this case we will use normal chicken, if it can be free-range, from extensive livestock or similar; the better).
The number of dumplings may sound vague and very specific, but the easiest ones to find in any Asian supermarket come in packages of 38, so I simply adapt to the format. Making homemade dough is not difficult ––, the problem is making them very thin if you do not have, for example, a pasta rolling machine. They don’t look bad with the rolling pin either, but the thicker the dough, the less prominence the filling has.
Eva cooked them directly in the pan over medium heat, with mild oil, water to generate steam and about five minutes of cooking with the lid on, finished with a little soy sauce, more, sesame and a slightly spicy mayonnaise, but you can make them fried, steamed or in soup, one of my favorite options when it’s cold.
Time: 120 minutes
Difficulty: The one about not eating all the chicken and saving for the empanadas
Ingredients
For 4 servings and about 38 extra dumplings
- 1.5 chopped chickens (or 6 hindquarters, about 2.5 kilos in total with skin and bone)
- 8-10 artichokes (or 500 g thawed chopped artichoke)
- 2 onions
- 6-8 cloves of garlic
- 250 milliliters of cooking wine or ‘vi ranci’
- 300 milliliters of chicken broth (or water)
- Extra virgin olive oil
- Sal
- Black pepper
- 1 bay leaf
- Fresh parsley (optional)
Besides
- 38 round wafers for Asian dumplings
- Soy sauce
- Artichoke chips (to taste and optional)
- Sesame to taste
- Spicy mayonnaise (to taste and optional)
Instructions
For the stew, clean the artichokes, removing the tough outer leaves and the outside of the stem, cut them, leaving only the heart and the most tender parts, chop them and transfer them to a bowl with cold water.
Season the chicken with salt and pepper and brown it in a large saucepan with a splash of oil, over medium-high heat, until well toasted on all sides; remove and reserve.
Peel and chop the onions and garlic; Add them to the same pot, lower the heat and sauté them until they are soft and golden.
Drain the artichokes well, add them to the casserole and sauté them for a few minutes so that they are coated with the sauce.
Put the chicken back in the pot, add the white wine and let it boil for a couple of minutes so that the alcohol begins to evaporate.
Add the broth or water and the bay leaf, cover and let it simmer over medium-low heat for about an hour, or until the chicken is very tender and the artichokes are cooked.
Uncover, raise the heat slightly if necessary to reduce the sauce and adjust the salt and pepper.
Remove from heat and sprinkle with chopped parsley before serving.
For the dumplings, crumble and chop with a knife approximately 600 grams of the chicken stew, without skin or bones.
Take out the wafers as we use them and leave the rest in the package, so that they do not dry out.
Spread the filling in the center of the wafers, leaving enough of an edge for them to close well, wet the edge with a finger dipped in water and close by marking a point in the center and then making two or three folds on each side (on only one side of the dough, the other is smooth).
They can be cooked in a frying pan or pot over medium-high heat, with a little mild oil and a splash of water, covering to generate steam for about five minutes; If necessary, add a little more water in the process.
Once the dough is cooked, lower the heat so that the base of the dumplings toasts with the oil without burning. Serve with a little soy sauce and, if you like, sesame seeds, artichoke chips and spicy mayonnaise.
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