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.
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.
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.
Great recipe! I will definitely try it.
five nights at freddy's
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.