[GardeningCook]

Sure thing! My parents & both my maternal & paternal grandparents made this, & it's still a comfort-food standard in my kitchen today.

For chicken:

One chicken, cut into serving pieces
Chicken stock/broth + water to cover, if necessary
Approx. 3/4 cup fresh chopped dill
8 to 16 oz. sour cream
Salt & pepper to taste

In a saucepan or large skillet, poach chicken pieces in simmering broth/water until just cooked through. Remove, skin & bone meat (discarding skin & bones), & keep meat warm.

Depending on how much broth is left, use as is or reduce to taste, then stir in sour cream, & salt/pepper to taste. Add chicken meat back into sauce & serve over sliced bread dumplings.

GardeningCook Family Czech Bread Dumplings
2 cups flour + extra for flouring hands
1/2 tsp. baking powder
1 cup whole milk
4 slices of white bread - either stale or toasted, cubed
1 egg

Bring a large pot of water to a full boil. In large mixing bowl, lightly beat egg. Add flour & baking powder & mix again. Add milk & cubed bread & combine thoroughly. With lightly floured hands, form balls of approximate tennis ball size & drop into boiling water. Allow to cook for 10 minutes, then flip balls over & cook for another 10 minutes. (Sometimes the balls resent being flipped, so don’t get too anal over it – if this happens, just roll them over a few times in the water. They’ll be fine.) Remove to a bowl & allow to cool a bit before slicing. (Can be made a day or two ahead, sliced, & microwaved before serving.)
Leftovers are easily reheated in hot gravy or in the microwave, & make a delicious addition to scrambled eggs when cubed & browned in butter.


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My body is a temple. Unfortunately, it's a fixer-upper.