Spatzle With Chicken, Chicory and Garlic Butter
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
1
ingredients
- 250 g plain flour
- 3 eggs
- 1 pinch salt
- water
- 3 knobs butter, at room temperature
- 1 garlic clove, crushed
- 1 chicken breast, skin on
- chicory lettuce, trimmed and sliced in half then quartered diagonally
- 120 ml single cream
- 3 spring onions, finely chopped
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.
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RECIPE SUBMITTED BY
Lou van
Dudley, 0
<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br />Happily married and 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>
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