Braised Chicken With Herb Spaetzle Recipe

About this recipe

Braised Chicken with Herb Spaetzle is a comforting German dinner that combines tender chicken thighs with soft spaetzle pasta and a rich, savory sauce. The chicken is gently simmered in a combination of white wine and stock, absorbing all the robust flavors of the aromatics. Meanwhile, the spaetzle, infused with fresh parsley and chives, adds a delightful herbaceous touch to the dish. This meal strikes a balance between hearty and wholesome, delivering 33g of protein and 610 calories per serving—ideal for a cozy evening meal. The cooking process is straightforward yet rewarding, with the chicken’s golden crust and the spaetzle’s pillowy texture creating an irresistible combination. Pair this dish with a crisp green salad or steamed vegetables for a complete dining experience, perfect for any occasion.

Ingredients

• 4X150G Boneless Chicken Thighs 4X150G (Skin On)
• - Oxo Chicken Stock Cubes
• - Caputo "Classica" 00 All Purpose Flour
• NaN Large English Brown Eggs
• 50G Natoora Fresh Italian Flat Leaf Parsley
• - Chives Bunched (50g)
• 200G All Things Butter Organic Unsalted Butter
• - Biona Capers In Olive Oil
• 1 Garlic Bulb - 1 Each
• 1 Onion Large 1 Each
• 75Cl Real Sec Sparkling White
• - Maldon Flakes Sea Salt
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Preheat a large skillet over medium heat and add olive oil to coat the base.
2. 2. Season chicken thighs with salt and black pepper, then sear them until golden brown, about 4 minutes per side.
3. 3. Remove the chicken from the skillet and set aside; in the same skillet, add butter and diced onion.
4. 4. Sauté the onion until softened, then add minced garlic and cook for another minute.
5. 5. Deglaze the skillet with dry white wine, scraping up browned bits from the bottom.
6. 6. Add chicken stock to the skillet and return the chicken thighs, letting them simmer gently for 20 minutes.
7. 7. In a mixing bowl, combine flour, eggs, chopped parsley, and chives to create a thick batter for spaetzle.
8. 8. Bring a large pot of salted water to a boil; using a spaetzle press or colander, drop small amounts of the batter into the water.
9. 9. Cook the spaetzle until they float to the surface, then scoop them out and place them into a bowl.
10. 10. Toss the cooked spaetzle with a bit of melted butter and a pinch of salt for flavor.
11. 11. Once the chicken is tender, remove it from the skillet and adjust the sauce seasoning with salt and pepper.
12. 12. Plate the spaetzle alongside the braised chicken, pouring the rich sauce over the dish before serving.