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Recipe

Chive-Tarragon Schupfnudeln with Braised Chicken and Spring Vegetables

Servings: 6

A trio of alliums and a generous splash of white wine give these braised chicken thighs a light and springy flavor that goes perfectly with the vegetables popping up at farmers markets during this transitional season—namely tender Japanese turnips, young carrots, and asparagus (though peas and radishes would be delicious, too). Chives and tarragon showered on top, as well as blended into the schupfnudeln on the side, double down on that fresh flavor.

Ingredients

For the chicken and vegetables

  • 6 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper
  • 1 tsp. olive oil
  • 1 large leek, white and light green parts, split lengthwise and thinly sliced
  • 1 large shallot, thinly sliced
  • 3 large cloves garlic, minced
  • 3 Tbs. all-purpose flour
  • 1  cup white wine
  • 2  cups chicken stock
  • 3  sprigs fresh thyme
  • 1 bay leaf
  • 4 Japanese turnips, quartered
  • 4 young carrots, peeled and cut into 2-inch pieces
  • 8 oz. asparagus, trimmed and cut into 2-inch pieces

For the schupfnudeln

  • 1  recipe Basic Schupfnudeln
  • 2  Tbs. chopped fresh tarragon; more for garnish
  • 2 Tbs. chopped fresh chives; more for garnish

Preparation

Make the chicken and vegetables

Preheat the oven to 350°F. Season the chicken with salt and pepper.

Heat the oil in a large brasier or large oven-safe skillet until hot. Add the chicken skin-side down, and sear until browned and it releases easily from the pan, about 10 minutes. Transfer to a plate.

If necessary, remove all but 2 Tbs. of fat from the pan. Add the leek and shallot. Cook, stirring and scraping up the browned bits, until tender, about 5 minutes. Add the garlic. Cook, stirring, 1 minute more. Stir in the flour and cook 1 minute, then slowly stir in the wine and stock, letting the flour absorb the liquid before adding more.

Add the thyme, bay leaf, turnips, and carrots, and return the chicken to the pan, skin-side up. Transfer to the oven, and bake 15 minutes. Add the asparagus, and bake 5 minutes more. Season with salt and pepper to taste.

Make the schupfnudeln

Meanwhile, prepare the Basic Schupfnudlen recipe, adding 2 Tbs. chives and 2 Tbs. tarragon along with the egg yolks. Serve with the chicken and vegetables. Garnish with additional chopped fresh tarragon and chives.

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