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Braised chicken thighs with kale and herbed spaetzle
Braised chicken thighs with kale and herbed spaetzle
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Authentic German braised chicken with kale and herbed spaetzle.
Ingredients:
  • 1kg chicken thigh fillets, fat trimmed, cut into 5cm pieces
  • Plain flour, for coating
  • 36.40 gm olive oil, divided
  • 20g butter, divided
  • 1 small red onion, cut into 3cm pieces
  • 4 garlic cloves, sliced
  • 125ml white wine
  • 435ml chicken stock
  • 120g sour cream
  • 100g kale
  • 300g plain flour
  • 40.00 ml chopped fresh chives
  • 40.00 ml finely chopped fresh flat-leaf parsley
  • 3 free range eggs
  • 250ml chicken stock
Instructions:
  • Generously season the chicken thighs with salt and freshly ground black pepper and coat in flour, shaking off any excess. Heat a large heavy pot over medium heat and add 1 tablespoon of oil and 10g of butter. Add half of the chicken and cook for about 5 minutes or until golden brown, turning as needed. Transfer the cooked chicken to a plate, then repeat the process with the remaining chicken. Set aside.
  • Continue by adding the remaining oil and butter, along with the onion and garlic. Sauté for about 3 minutes until the onion is tender and golden, while stirring to incorporate any browned bits. Pour in the wine and let it come to a boil, reducing slightly for about 2 minutes. Add back the chicken, pour in the chicken stock, and bring everything to a simmer. Lower the heat, cover, and simmer for 30-35 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened to perfection.
  • To make the spaetzle, combine flour, chives, parsley, 3 teaspoons of salt, and 1/2 teaspoon of freshly ground black pepper in a large bowl. In a separate small bowl, whisk together eggs and stock until well blended. Slowly incorporate the egg mixture into the flour mixture. In the meantime, bring a large pot of salted water to a boil, then lower the heat to a simmer.
  • Push half of the batter through a spaetzle maker or colander into simmering water using a silicone spatula. Boil for about 10 seconds until tender. Remove with a slotted spoon, drain, and place on a baking tray. Repeat with the rest of the batter. Keep the spaetzle warm until serving.
  • Simmer the braised chicken over medium heat, then add the sour cream and kale to blend the sauce and wilt the kale. Serve the flavorful chicken over warm spaetzle in shallow bowls. Enjoy!

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