Pan-Roasted Chicken with Cherries and Port on Buttered Spaetzle

Name: Pan-Roasted Chicken with Cherries and Port on Buttered Spaetzle
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 850 grams boneless chicken breast halves with skin; 454 grams chicken livers, trimmed and halved; 355 milliliters brown chicken stock; 1 Tbsp cornstarch; 177 milliliters dried Bing cherries; 3 eggs; 237 milliliters all-purpose flour; 0 teaspoons ground nutmeg; 1 teaspoon kosher salt; 3 Tbsps olive oil; 237 milliliters port wine; 1 teaspoon salt; 118 milliliters unsalted butter; 1 Tbsp cold water; 0 teaspoons white pepper; 177 milliliters whole milk

Pan-Roasted Chicken with Cherries and Port on Buttered Spaetzle

Pan-Roasted Chicken with Cherries and Port on Buttered Spaetzle might be a good recipe to expand your main course recipe box. This recipe serves 6. This recipe covers 48% of your daily requirements of vitamins and minerals. One portion of this dish contains around 51g of protein, 34g of fat, and a total of 677 calories. A mixture of brown chicken stock, water, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Combine the milk, eggs, salt and nutmeg in the container of a food processor or blender. Blend until smooth, about 30 seconds.

Ingredients you will need

Nutmeg

Egg

Milk

Salt

Equipment you will use

Food Processor

Blender

Add flour and blend for another 30 seconds, or until smooth. Batter will be thick and sticky.

Ingredients you will need

All Purpose Flour

Bring a large pot of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

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.

Ingredients you will need

Potato

Water

Equipment you will use

Slotted Spoon

Potato Ricer

Baking Pan

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.

Ingredients you will need

Salt And Pepper

Whole Chicken

Butter

All Purpose Flour

Equipment you will use

Frying Pan

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.

Ingredients you will need

Olive Oil

Whole Chicken

Transfer to a platter and tent with aluminum foil to keep warm.

Equipment you will use

Aluminum Foil

In a separate skillet, melt 2 tablespoons of butter over medium-high heat and add 1 tablespoon of olive oil.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

Add the chicken livers and cook, without moving, for about 2 minutes per side. Livers should still be pink in the middle.

Ingredients you will need

Chicken Liver

Transfer to the platter with the chicken.

Ingredients you will need

Whole Chicken

Wipe out the first skillet with paper towels.

Equipment you will use

Paper Towels

Frying Pan

Add 2 tablespoons of butter and 1 tablespoon olive oil.

Ingredients you will need

Olive Oil

Butter

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.

Ingredients you will need

Chicken Stock