Pan-Roasted Chicken with Cherries and Port on Buttered Spaetzle Recipe

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Pan-Roasted Chicken with Cherries and Port on Buttered Spaetzle
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Ingredients
18
Count
Nutrition
938
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Make spaetzle first: Combine the milk, eggs, salt and nutmeg in the container of a food processor or blender. Blend until smooth, about 30 seconds. Add flour and blend for another 30 seconds, or until smooth. Batter will be thick and sticky.
  2. Bring a large pot of salted water to a boil. Pour some of the batter into a potato ricer held over the boiling water. Press through to form strands. Stir gently as it hits the water to prevent sticking. Simmer until the spaetzle float to the surface then remove with a slotted spoon to a large buttered baking dish. Continue with remaining batter. This can be done up to 2 hours in advance. Let stand at room temperature.
  3. On a sheet of waxed paper or paper plate, combine the flour, salt and pepper. Coat the chicken in the mixture, patting off the excess to leave a fine even film. Reserve excess flour. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add olive oil. When bubbling hot, add the chicken with the skin side down. Cook until golden brown, turn and cook until browned on the other side. Transfer to a platter and tent with aluminum foil to keep warm.
  4. In a separate skillet, melt 2 tablespoons of butter over medium-high heat and add 1 tablespoon of olive oil. Add the chicken livers and cook, without moving, for about 2 minutes per side. Livers should still be pink in the middle. Transfer to the platter with the chicken.
  5. Wipe out the first skillet with paper towels. Add 2 tablespoons of butter and 1 tablespoon olive oil. Heat over medium-high heat until bubbly and hot. Add cherries, port wine and chicken stock and bring to a simmer. Cook until reduced by a third. Stir together the cornstarch and cold water; stir into the sauce and cook until thick. Add the chicken breasts, skin side up. Tilt pan and spoon sauce over them. Add chicken livers to the skillet and turn to coat each one with the sauce. Keep warm over low heat.
  6. Melt 1/2 cup butter in a large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through. Season to taste with salt and pepper.
  7. To serve, pile spaetzle on a large platter and top with the chicken and sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 937.64 Kcal (3926 kJ)
Calories from fat 462.28 Kcal
% Daily Value*
Total Fat 51.36g 79%
Cholesterol 475.93mg 159%
Sodium 1327.43mg 55%
Potassium 403.56mg 9%
Total Carbs 80.57g 27%
Sugars 17.41g 70%
Dietary Fiber 4.22g 17%
Protein 29.24g 58%
Vitamin C 15.1mg 25%
Vitamin A 0.8mg 28%
Iron 8.7mg 48%
Calcium 99.2mg 10%
Amount Per 100 g
Calories 243.89 Kcal (1021 kJ)
Calories from fat 120.25 Kcal
% Daily Value*
Total Fat 13.36g 79%
Cholesterol 123.8mg 159%
Sodium 345.28mg 55%
Potassium 104.97mg 9%
Total Carbs 20.96g 27%
Sugars 4.53g 70%
Dietary Fiber 1.1g 17%
Protein 7.61g 58%
Vitamin C 3.9mg 25%
Vitamin A 0.2mg 28%
Iron 2.3mg 48%
Calcium 25.8mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.2
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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