Spatzle With Chicken, Chicory And Garlic Butter

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 1
• 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

Recipe

• 1 1. mix the flour, eggs, a large pinch of salt and a dash of water together in a large bowl.
• 2 2. gradually add a little more water and keep mixing until it forms a dough with dropping consistency.
• 3 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 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 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 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 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 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 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 10. to serve, spoon the spatzle mixture on a plate, slice the chicken breast thickly and arrange on top.