Always wash hands, countertops, cutting
boards, knives and other utensils used in preparing raw chicken before they come
in contact with other raw or cooked foods.
When you're out, grocery shop last. Never leave chicken in a hot car.
Refrigerate immediately on reaching home to help maintain the highest quality.
Chicken with Spaetzle
For the dumplings:
2 t. vegetable oil
1/2 t. salt
1/2 t. (freshly ground) pepper
1 1/2 C. flour
Butter as desired
For the chicken:
1/2 C. all-purpose flour
1 t. salt
1 t. pepper
8 boneless, skinless chicken thighs
3 T. vegetable oil
2 C. chicken broth
1/2 C. heavy cream
For the dumplings: Beat the eggs in a medium bowl. Add vegetable oil, one-half
cup water, salt and pepper and beat again (you may also add a little nutmeg if
you are inclined). Add flour and stir to combine completely. Let the batter sit
a few minutes -- up to an hour if you have the time (or you can make it up in
the morning and refrigerate it covered). Bring a large pan of salted water to a
boil. Put the dumpling batter on a flat dish and use a knife to cut and scrape
small pieces (an inch long or so) from the dish into the boiling water (or use a
spoon to dip it, or put it in a pastry bag and squeeze it out, cutting the
batter every inch or so). The water should be at a slow boil when you scrape the
dumplings into it so the water doesn't break the batter apart.
Cook until the dumplings float (2 minutes or so, depending on their size). You
may need to stir-scrape them off the bottom. Do so gently but firmly. Depending
on how wide your pan is, you may need to cook the dumplings in several batches
so you're not adding uncooked batter on top of cooked dumplings.
Remove dumplings from the water with a slotted spoon and place in a heatproof
dish with a little butter to coat them and keep them separated. Keep them warm
in a 350°F. oven.
For the chicken: Combine the flour, salt and pepper in a wide dish such as a
dinner plate or pie plate. Add the chicken pieces and coat them well on both
sides with seasoned flour, shaking off excess.
Heat vegetable oil in a wide skillet over high heat. When the oil is hot, add
the chicken and reduce heat to medium high. Cook 5 minutes, then turn the
chicken over and cook 5 minutes more. Add chicken broth and simmer, uncovered,
about 15 minutes, or until the chicken is cooked through.
As chicken cooks, combine a tablespoon of the seasoned flour with the cream.
Stir to remove lumps.
When the chicken has cooked, move it to a plate. Add cream to skillet and stir,
and cook until thickened. Combine chicken with sauce and serve with dumplings.