Bavarian Beer Braised Chicken With Spätzle Recipe

About this recipe

Bavarian Beer-Braised Chicken with Spätzle is a delightful German dinner that brings together the rich flavors of slow-braised chicken thighs and the comforting texture of homemade spätzle. The chicken is cooked in a savory beer and herb sauce that infuses each bite with depth and warmth, creating a perfect harmony of flavors. Meanwhile, the spätzle—a traditional German egg noodle—is easy to make and serves as a hearty accompaniment to soak up the sauce. This dish is a great choice for a cozy evening meal, offering 38g of protein to keep you energized and satisfied. The cooking process is straightforward yet rewarding, making it an ideal option for intermediate cooks looking to explore classic German cuisine. Serve it fresh from the pan for a dinner that's both rustic and refined.

Ingredients

• 4X150G Boneless Chicken Thighs 4X150G (Skin On)
• - Barq'S Root Beer
• 1 Onion Large 1 Each
• 50G Black Garlic Cloves, 50G
• - Sussex Wholefoods Organic Deodorised Cocoa Butter
• - Biona Capers In Olive Oil
• 10G Rajah Bay Leaves 10G
• - Ducros Dried Thyme
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• NaN Large English Brown Eggs
• 1 Kg Caputo Manitoba Flour, 1Kg
• 1 L Moo Whole Long Life Milk
• - Natco Ground Nutmeg

Instructions

1. 1. Season the chicken thighs with salt and pepper and let them rest for 5 minutes.
2. 2. Heat olive oil and butter in a large pan over medium heat and brown the chicken on both sides for 4-5 minutes.
3. 3. Remove the chicken from the pan and set aside; add chopped onion and garlic to the same pan and sauté until golden.
4. 4. Deglaze the pan with beer, scraping the browned bits from the bottom, then add chicken stock, bay leaf, and thyme.
5. 5. Return the chicken thighs to the pan, cover, and simmer on low heat for 25 minutes, turning occasionally.
6. 6. While the chicken cooks, combine eggs, flour, milk, nutmeg, and a pinch of salt in a bowl to make the spätzle batter.
7. 7. Bring a pot of salted water to a boil, then drop small portions of the spätzle batter using a spoon or spätzle maker.
8. 8. Cook the spätzle until they float to the surface, about 2-3 minutes, then drain and toss with melted butter.
9. 9. Once the chicken is tender and the sauce has thickened slightly, remove the bay leaf and thyme sprigs.
10. 10. Plate the spätzle and arrange the beer-braised chicken on top, ladling the sauce generously over both.