Chicken In Champagne Sauce With Herb Spaetzle or
Dumplings
Spaetzle, literally "little sparrow" in German is a dish of small dumplings. The
spaetzle can be firm enough to be rolled out and cut into slivers, or soft
enough to be forced through a sieve or colander. There are variations in the
spelling of this dish, depending on which side of the Rhine the recipe
originates. I recommend that you use free-range chickens. These are the elite of
the poultry world. Instead of mass-produced birds allotted one square foot of
space, each range chicken has double that area indoors plus the occasional
freedom to roam outdoors. They are fed a special diet free of antibiotics,
animal byproducts, or growth hormones. This yields both a fuller flavored bird
and a healthier addition to your diet.
MARINADE
1-1/2 cups champagne
1/2 cup finely sliced onions
1/2 cup finely sliced carrots
1/2 teaspoon cracked peppercorns
1 clove of garlic peeled and crushed
1 bay leaf 2 cloves
a pinch of thyme
CHICKEN STOCK
reserved chicken carcass, plus wing parts, necks, and giblets
2 tablespoons olive oil
1/2 cup diced onion
1/2 cup diced carrot
1 rounded tablespoon flour
2 cups cold water
1 bay leaf
1 clove
a pinch of thyme
1/2 teaspoon each sea salt and freshly ground pepper
CHICKEN
sea salt
freshly ground pepper
flour
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons finely chopped onion
marinade, about 1 cup will remain
1/3 cup champagne
1/2 cup chicken stock
1/3 pound fresh white or shiitake mushrooms
HERB SPAETZLE
1-1/2 cups sifted fine whole-wheat flour
1/2 teaspoon sea salt
pinch of freshly ground pepper
pinch of freshly grated nutmeg
2 tablespoons chopped fresh parsley or tarragon 2 whole eggs
1/8 cup water (approximately)
2 tablespoons butter
Instructions: MARINATION Cut the chicken into quarters, removing the wings at
the second joint. Reserve the neck, giblet, carcass, and wing tips. Combine the
marinade ingredients in a bowl. Add the chicken quarters, add more champagne if
the chicken is not completely covered. Cover and refrigerate overnight. To
prepare the chicken stock: With a cleaver, cut the chicken carcass into 3 or 4
pieces. In a heavy saucepan or Dutch oven, heat the oil over medium flame. Add
all the reserved parts and sauté for about 10 minutes or until bones are
browned, stirring occasionally. Add the diced vegetables and cook an additional
4 to 5 minutes.
Dust the bones with the flour and stir thoroughly, scraping the bottom of the
pan, and cook for 1 minute. Cover the bones with the water and bring to a boil
over high heat. Skim the fat and add the remaining ingredients. Lower the heat
and simmer, uncovered, for approximately 30 minutes to reduce and concentrate
the stock. Strain and skim. Approximately a half-cup should remain. If, after
straining, more than a half-cup remains, place in a small pot and boil until
reduced sufficiently.
CHICKEN Lift the chicken quarters out of the marinade, allow to drain thoroughly
in a colander. Strain the marinade, reserving only the liquid. Season the
chicken quarters with salt and pepper and dust with flour, shaking off the
excess. Heat the butter and oil in a saucepan or Dutch oven just large enough to
hold the chicken quarters on one level. When the butter begins to brown, sauté
the chicken quarters for 2 to 3 minutes per side over high heat to brown
thoroughly. Remove browned chicken to a platter and pour out the grease. Add the
chopped onion and the mushrooms, cleaned and quartered. Sauté over medium heat
for 2 minutes to cook the onion and mushrooms, stirring often. Return the
chicken to the pan. Add the red wine and bring to a boil over high heat. Combine
the reserved marinade and chicken stock in a small pan, place on medium heat and
bring to a boil, whisking often. Skim well and add to the pot of chicken. Bring
to a boil, reduce heat, cover, and simmer for about 15 minutes, occasionally
shaking the pot. Test for doneness. Meat should be fork tender. Taste for
seasoning.
SPAETZLE Place the flour in a large mixing bowl with the salt, nutmeg, pepper,
and chopped parsley or tarragon. Break the eggs into a bowl and whisk
thoroughly. Gradually pour the eggs into the flour, mixing completely by hand
with a flexible rubber spatula. Add the water a little at a time and mix until
the dough no longer adheres to the sides of the bowl. The dough should remain
rather firm.
Bring 2 quarts of water with 2 tablespoons of salt to a rapid boil. Place the
spaetzle maker or a colander with large holes over the pot of water. Force the
dough through the holes with a rubber spatula. Use one-half of the dough at a
time. Allow the spaetzle to cook until they rise to the surface, about 3 to 4
minutes. Transfer the cooked spaetzle into a large bowl of cold lightly salted
water. Repeat until all the dough is used.
SERVING Thoroughly drain the spaetzle in a colander. Melt the butter in a sauté
pan large enough to hold the spaetzle. When the butter begins to brown, add the
spaetzle and sauté for 1 to 2 minutes, tossing often, until hot. Taste and
adjust seasonings. Heat the chicken and serve with spaetzle. Traditionally one
tops the chicken with wine (Coq au Vin) with sautéed julienned bacon, pearl
onions, and a large heart-shaped crouton.
HINT This type of dish is often better prepared ahead and reheated but be
careful not to overcook the chicken. White or red wine may be used in place of
the champagne to produce a traditional Coq au Vin. Noodles are a fine substitute
for the spaetzle