Spatzle With Chicken, Chicory and Garlic Butter

"Taken from chef Oliver Rowe, an easy recipe for a traditional egg pasta dish from southern Germany. The original recipe calls for trevisse which is a bitter vegetable similar to chicory, unfortunately the site does not recognise this ingredient so use chicory instead. Increase the amounts to suit however many you are cooking for."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
10
Serves:
1
Advertisement

ingredients

Advertisement

directions

  • 1. Mix the flour, eggs, a large pinch of salt and a dash of water together in a large bowl.
  • 2. Gradually add a little more water and keep mixing until it forms a dough with dropping consistency.
  • 3. Bring a large pot of salted water to a rapid boil. Add the mixture to a piping bag with a 0.5cm nozzle, and squeeze in a long strand into the water. The strands will break up into little pieces about 2-3cm long.
  • 4. Once the strands are floating, after about 1-2 minutes, remove from the hot water and refresh in a bowl of cold water. Drain and reserve.
  • 5. In a small bowl, mix together a knob of butter and the garlic, along with a pinch of salt and some pepper. Stuff the garlic butter under the skin of the chicken breast. Season the breast with salt and pepper.
  • 6. Heat a frying pan with a drizzle of oil and place the chicken in skin-side down and cook for 3-4 minutes until it is golden brown. Turn over and finish cooking on the other side for another 5 minutes until the meat is cooked through and the meat is no longer pink in the middle. Remove from the heat and set the breast aside.
  • 7. Heat another frying pan and melt a knob of butter. Add the chicory and cook for 2-3 minutes until tender. Season with salt and pepper, then remove from the heat and set aside.
  • 8. In the same pan melt a large knob of butter and add in the pre-cooked spatzle and heat through. They should caramelise slightly on the edges that are touching the pan.
  • 9. Spoon the chicory back into the pan with the spatzle and mix. Add the cream and continue to cook over a low heat so that the cream warms up but does not boil. Stir in the spring onions, season with salt and pepper to taste.
  • 10. To serve, spoon the spatzle mixture on a plate, slice the chicken breast thickly and arrange on top.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket />&nbsp;<br />Happily married and&nbsp;the proud mum of a beautiful daughter aged 5 and a baby son who was born on 10/04/10. Really enjoy cooking and trying new recipes, especially north American, French, Greek and Mexican. Have many cookbooks which I often pick from but love Nigel Slaters recipes and attitude, Charmaine Solomon for her Asian recipes and I am also a subscriber to Good Food Mag. I try to source good quality ingredients particularly meat and organic veg as I believe that <br />good ingredients can make a meal truely special. Have been lucky enough to find a wonderful farmer/butcher in Wales who only sells his own produce which is fantastic and I always stock up on a whole lamb for the freezer when I go there! <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p> <p>&nbsp;</p> <p><a href=http://1.bp.blogspot.com/_HycMLGzpJjc/S-3vqYbQ-3I/AAAAAAAAAAo/UwzmbgtkT30/s1600/MischiefMakers.jpg[/img></a></p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes