John Myers
Contents
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Ingredients
For the sauce:
- Salt, pepper, mild paprika powder
- 200 g Tomato sauce
- 60 g Tomato paste
- 100 g Orange juice
- 4 g Chicken broth, Kraft bouillon
- 2 tbsp Madeira, fortified wine
For seasoning:
- 4 medium sized Cloves of garlic, fresh
- 2 Hot peppers, red, long, medium hot
- 2 Branches Rosemary
For the spaetzle:
- 1 medium sized Onion, brown
- 4 tbsp Butter
- 600 g Spaetzle, scraped, from the cooling shelf
- 200 g Emmental, grated
- 150 g Limburg, 40%
To garnish:
- 4 Peach halves, from the can
- 4 tbsp Cranberry jam
- 4 leaves Lettuce, green
- 2 tbsp Spring onion, fresh, just the green
- 2 tbsp Paprika, red, diced
- 8 small Mushrooms, brown-capped
- 4 small Tomatoes
- 4 Grapes, white or blue
Instructions
- Wash the fresh or thawed chicken thighs, peel off the skin, dry well and rub with salt, pepper and paprika powder. Place on a greased baking sheet or appropriate baking dish. Mix the sauce ingredients and pour over the chicken thighs. Cap the garlic cloves at both ends, peel them and put them whole in the sauce. Wash the peppers and add them whole. Fry in the oven preheated to 180 degrees for 45 minutes. Every now and then pour the gravy over them.
- Peel the onion, cut in half lengthways and cut across into thin half rings. Toast in the butter until light brown.
- Cut the Limburger into thin slices. Cook the spaetzle in boiling salted water for 3 minutes, strain and layer in layers (spaetzle, Limburger, spaetzle, Emmental) in a medium-sized pan. Finish with the onion and butter mixture. Fry with the lid on for 5 - 10 minutes over low heat.
- Strain the sauce in a saucepan and thicken a little. Keep the chicken thighs warm in the oven on reduced heat. Finally, add the Madeira to the sauce and season with salt and pepper. Distribute the chicken thighs and cheese spaetzle on the preheated serving plates. Drizzle the sauce over the chicken thighs, garnish, serve warm and enjoy.
