PAN-ROASTED CHICKEN WITH CHERRIES AND PORT ON BUTTERED SPAETZLE
An old world combination of chicken and cherries in a dark port wine sauce with homemade spaetzle in brown butter.
Provided by Ben S.
Categories Main Dish Recipes Dumpling Recipes
Time 1h5m
Yield 6
Number Of Ingredients 18
Steps:
- Make spaetzle first: Combine the milk, eggs, salt and nutmeg in the container of a food processor or blender. Blend until smooth, about 30 seconds. Add flour and blend for another 30 seconds, or until smooth. Batter will be thick and sticky.
- Bring a large pot of salted water to a boil. Pour some of the batter into a potato ricer held over the boiling water. Press through to form strands. Stir gently as it hits the water to prevent sticking. Simmer until the spaetzle float to the surface then remove with a slotted spoon to a large buttered baking dish. Continue with remaining batter. This can be done up to 2 hours in advance. Let stand at room temperature.
- On a sheet of waxed paper or paper plate, combine the flour, salt and pepper. Coat the chicken in the mixture, patting off the excess to leave a fine even film. Reserve excess flour. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add olive oil. When bubbling hot, add the chicken with the skin side down. Cook until golden brown, turn and cook until browned on the other side. Transfer to a platter and tent with aluminum foil to keep warm.
- In a separate skillet, melt 2 tablespoons of butter over medium-high heat and add 1 tablespoon of olive oil. Add the chicken livers and cook, without moving, for about 2 minutes per side. Livers should still be pink in the middle. Transfer to the platter with the chicken.
- Wipe out the first skillet with paper towels. Add 2 tablespoons of butter and 1 tablespoon olive oil. Heat over medium-high heat until bubbly and hot. Add cherries, port wine and chicken stock and bring to a simmer. Cook until reduced by a third. Stir together the cornstarch and cold water; stir into the sauce and cook until thick. Add the chicken breasts, skin side up. Tilt pan and spoon sauce over them. Add chicken livers to the skillet and turn to coat each one with the sauce. Keep warm over low heat.
- Melt 1/2 cup butter in a large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through. Season to taste with salt and pepper.
- To serve, pile spaetzle on a large platter and top with the chicken and sauce.
Nutrition Facts : Calories 923.5 calories, Carbohydrate 65 g, Cholesterol 510.7 mg, Fat 43.3 g, Fiber 3.3 g, Protein 57.6 g, SaturatedFat 21.1 g, Sodium 1081.7 mg, Sugar 10.7 g
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yarhana saral
[email protected]This dish was a hit with my family! The chicken was juicy and flavorful, and the sauce was amazing. I'll definitely be making this again.
Noor Eman
[email protected]This dish was a total flop. The chicken was tough and the sauce was watery. I would not recommend this recipe.
Adam Diaz
[email protected]I was really looking forward to this dish, but it was a bit disappointing. The chicken was a bit dry and the sauce was too sweet for my taste.
Malik Saqib2322
[email protected]This is one of my favorite recipes. It's easy to make and always turns out delicious. I love the combination of chicken, cherries, and port.
Dawn Axel
[email protected]I've made this dish several times and it's always a hit. It's easy to make and always turns out delicious. I love the combination of chicken, cherries, and port.
Mujeeb Real Vlog
[email protected]This was a great dish! The chicken was juicy and tender, and the sauce was flavorful and rich. I would definitely recommend this recipe.
Ibraham Nazir
[email protected]I'm not a big fan of cherries, but I really enjoyed this dish. The chicken was cooked perfectly and the sauce was amazing. I'll definitely be making this again.
Arash Hassanzadeh
[email protected]This recipe is a keeper. The chicken was moist and flavorful, and the sauce was rich and creamy. I served it over mashed potatoes and it was a hit with my family.
SN CRAFT
[email protected]I made this dish for my family and they loved it. The chicken was cooked perfectly and the sauce was delicious. I will definitely be making this again.
basajjabalaba julius
[email protected]This dish was a total flop. The chicken was tough and the sauce was watery. I would not recommend this recipe.
WarBoss 66
[email protected]I was really looking forward to this dish, but it was a bit disappointing. The chicken was a bit dry and the sauce was too sweet for my taste.
Evis Billions
[email protected]This is one of my favorite recipes. It's easy to make and always turns out delicious. I love the combination of chicken, cherries, and port.
Sabra Ibrahim
[email protected]I've made this dish several times and it's always a hit. The chicken is always juicy and flavorful, and the sauce is to die for. I highly recommend this recipe.
Zakir Ulah
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it. I will definitely be making it again.
Nadim Mridha
[email protected]This dish was a disaster. The chicken was overcooked and the sauce was bland. I would not recommend this recipe.
Laxmi Khadka
[email protected]The chicken was a bit dry, but the sauce was delicious. I would recommend using a different cut of chicken or cooking it for less time.
Munna Michel
[email protected]This recipe was easy to follow and the dish turned out great. The chicken was moist and the sauce was flavorful. I will definitely make this again.
Douglas Mthembu
[email protected]I'm not a huge fan of cherries, but I really enjoyed this dish. The chicken was cooked perfectly and the sauce was amazing. I'll definitely be making this again.
Morine Matia
[email protected]This dish was a hit with my family! The chicken was juicy and flavorful, and the cherries and port added a delicious sweetness and depth of flavor. The spaetzle was also perfectly cooked and absorbed the sauce beautifully.