Coq au vin blanc with dumplings

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Ingredients

• • • 2 chicken legs
    • 400ml white wine
    • 400-500g potatoes
    • 5 Champignons
    • 400ml vegetable broth
    • 1/2 bunch chives
    • potatoes flour
    • 1 clove garlic
    • salt/pepper/paprika/nutmeg
    • some butter

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Preparation

1. Rub the chicken legs with salt, pepper, paprika and sear them in a pan from both sides with some butter. Add the quarters of champignons and the chopped garlic. Pour the white wine and let it reduce to half. Now add the broth and let it simmer for about 40 minutes. Just don't forget to turn it a few times. It should be semi covered in fluid, if it is not enough, just add some water.
2. Peel the potatoes, put them in a pot with salted water and cook them until smooth. Press it through a potato press and press it a bit to the bottom of the bowl so that it has a straight surface. Now divide it into quarters, remove one in top of the rest and fill the hole with potato flour and add salt, nutmeg and the egg and mix it. Now form small balls and put them aside.
3.  Now add the cream to the sauce and put the dumplings in the pan to the chicken legs. let it reduce a bit, turn around the dumplings and then add the chopped chives, salt and pepper and that's it.

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