Chicken Stew with Spaetzle Recipe

  • 4 butter
  • 3 skinless, boneless chicken breasts
  • 1 Salt
  • 1/2 pepper
  • 1 onion chopped (medium)
  • 2 celery, chopped
  • 1 carrot, peeled and chopped (small)
  • 2 garlic, minced
  • 5 chicken stock
  • 1/2 marjoram
  • 1/2 dried thyme leaves
  • 1 bay leaf
  • 6 whole cloves
  • 2 cornstarch
  • 1/2 heavy or light cream
  • 1 Spaetzle
In a large flameproof casserole, melt 3 T butter over medium heat. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Add to casserole and cook, turning, until browned on both sides (6-8 minutes). Transfer chicken to platter and set aside. Melt remaining 1 T butter in casserole over medium heat. Add onion, celery and carrot and cook, stirring occasionally until softened (about 5 minutes). Add garlic and cook, stirring constantly, until fragrant (1 minute). Add chicken stock, marjoram, thyme, bay leaf, cloves and remaining 1/2 tsp salt and 1/4 tsp pepper. Bring to boil. Add Spaetzle. Reduce heat to low, cover and simmer, stirring occasionally, 30 minutes. Cut chicken into 1" pieces. Add to soup and bring to boil. In a small bowl, combine cornstarch and cream. Stir into boiling stock and cook until slightly thickened (2-3 minutes). Serve.
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