Want to bring something interesting to the dinner table? Give our braised chicken thighs with kale and herbed spaetzle a go. Filling and tasty, this German-inspired dish makes for the perfect family feed.
Serves44
Cook time55 mins55 minutes
Prep time15 mins15 minutes
Ingredients
1kg Coles RSPCA Approved Chicken Thigh Fillets, fat trimmed, cut into 5cm pieces
Plain flour, for coating
2 tbs olive oil, divided
20g butter, divided
1 small red onion, cut into 3cm pieces
4 garlic cloves, sliced
½ cup (125ml) dry white wine
1¾ cups (435ml) chicken stock
½ cup (120g) sour cream
½ bunch (100g) green kale, stemmed, roughly chopped
Spaetzle
2 cups (300g) plain flour
2 tbs chopped fresh chives
2 tbs finely chopped fresh flat-leaf parsley
3 Coles Brand Australian Free Range Eggs
1 cup (250ml) chicken stock
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Season the chicken thighs generously with salt and freshly ground black pepper and coat them in the flour, shaking off any excess. Heat a large heavy pot over medium heat. Add 1 tbs of the oil, 10g of the butter and half of the chicken. Cook, turning as needed, for 5 mins or until golden brown. Transfer the chicken to a plate. Repeat with the remaining chicken. Set aside.
Step 2
Add the remaining oil and butter, onion and garlic and cook, stirring to scrape up any browned bits, for 3 mins or until the onion is tender and golden. Add the wine, bring to a boil and cook for 2 mins or until the wine has reduced slightly. Return the chicken to the pot. Add the chicken stock and bring to a simmer. Reduce the heat to low, cover and cook, stirring occasionally, for 30-35 mins or until chicken is tender and sauce has thickened.
Step 3
Meanwhile, make the spaetzle. In a large bowl, whisk the flour, chives, parsley, 3 tsp salt and ½ tsp freshly ground black pepper. In a small bowl, whisk the eggs and stock until blended. Gradually whisk the egg mixture into the flour mixture. Meanwhile, bring a large pot of salted water to a boil over high heat, and then reduce the heat so the water is at a simmer.
Step 4
Using a silicone spatula, press half the batter through the 5mm-wide holes of a spaetzle maker, or a colander, into the simmering water. Boil spaetzle for about 10 seconds or until tender. Using a slotted spoon, remove the spaetzle, drain and place on a baking tray. Repeat with remaining batter. Keep the cooked spaetzle warm until ready to serve.
Step 5
Return the chicken braise to a simmer over medium heat. Add the sour cream and kale and stir to blend the sauce and wilt the kale. Divide the warm spaetzle among 4 shallow bowls. Spoon the chicken braise over the spaetzle and serve.
