Chicken with Spaetzle

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For the dumplings:

2 eggs

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.

Serves 4.