Chicken with SpaetzleFrom bluegrass 9 years ago
- 1 quart of olive oil (not extra virgin) shopping list
- 3 cloves of garlic shopping list
- 2 whole sprigs of fresh thyme shopping list
- 4 chicken breast halves, bone in preferred shopping list
- salt and pepper for seasoning chicken shopping list
- 3 eggs shopping list
- 2 cups of heavy cream shopping list
- 3 ounces of goat cheese, plain or flavoured if you like, brought to room temperature until soft shopping list
- 2 cups of flour shopping list
- 1/4 tsp of freshly grated nutmeg (this is best but if you prefer you can use 1/8 tsp of ground dried nutmeg) shopping list
How to make it
- In a large pot, heat the oil with the garlic and thyme until it simmers gently, to about 100 degrees.
- Lightly season the chicken with salt and pepper and immerse gently into the oil and cook for about 10 minutes.
- Remove chicken from oil and let drain a bit, then re-season with a little more salt and pepper. Spoon a bit of the oil into a frying pan and saute the chicken until golden brown, about 15 minutes. Remove, drain a bit and keep warm in the oven while you make the spaetzle. Keep the frying pan ready, warmed but not too hot.
- On the stove, bring a medium-sized pot of generously salted water to a boil.
- In a bowl, beat together the eggs and cream until smooth but not frothy. Stir in the goat cheese until well combined and then fold in the flour and nutmeg. Stir together until this mixture makes an elastic dough.
- Put the spaetzle mixture in a spaetzle press or a sieved metal colander and push it through the holes into the boiling water. Let it cook until it floats to the surface, this only takes a couple of minutes. Remove the spaetzle to a bowl of cold water, then drain and pour into the pan where you sauteed the chicken. Turn up the heat and briefly fry the spaetzle until it spits back at you a bit, then it's done.
- Plate up with the chicken breasts.
- Very good with broccoli and cauliflower in cheese sauce.
The Cookbluegrass KY
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