Chicken Meets Brussels Sprouts and Spaetzle

5 from 5 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 3 people


  • 2 Pcs Onions in half rings
  • 300 g Chicken fillet (more if necessary)
  • 400 g Brussels sprouts
  • 400 g Spaetzle (homemade or bought)
  • 100 ml Sweet cream
  • 1 tsp Balsamic vinegar
  • Some chopped parsley
  • Salt, pepper, instant vegetable stock, pr. Sugar
  • Dark sauce thickener
  • Oil for frying, a little butter



  • Wash the chicken fillet, remove all skins and tendons, cut into bite-sized pieces.
  • Clean the Brussels sprouts, cut larger heads crosswise on the underside. Cook in vegetable stock for 10 minutes. Pouring off. Catch the broth.


  • Heat 1 - 2 tablespoons of oil and use it to brown the onions. Pour the sugar over it. Season with salt and pepper. Take out of the pan and set aside.
  • Put some oil back into the pan and fry the meat cubes in it for about 5 minutes. Spice up. Also remove from the pan and set aside.
  • Now put the spaetzle in the frying fat and fry it. (I accidentally didn't take a picture here.)
  • At the same time fry the Brussels sprouts in a second pan in a little butter. Season a little with salt and pepper.
  • Pour 250 ml of the Brussels sprouts stock into the spaetzle, as well as the balsamic vinegar and the cream. Boil. Tie the sauce with the sauce tie. Then add the meat and Brussels sprouts. Stir everything. Season again heartily. Let it steep for a few minutes to reheat the meat.
  • Before serving, sprinkle the fried onions over the top. If you like, you can also top it with parsley.
  • We liked it very much.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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