| Level: | Intermediate |
| Total: | 2 hr 35 min |
| Prep: | 1 hr |
| Inactive: | 20 min |
| Cook: | 1 hr 15 min |
| Yield: | 4 servings |
Ingredients
- 1 cup white bread flour
- 3 eggs
- 1 teaspoon salt
- Dash vinegar
- Oil, for frying
- 1 (3 to 4-pound) chicken quartered into 2 halves, breast with wing and 2 thighs
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 4 tablespoons butter
- 2 tablespoons vegetable oil
- 1 1/2 cups button mushrooms, cleaned and quartered
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons cherry brandy
- 1 cup Riesling wine
- 1 cup chicken stock
- 1 sachet d’epices of 8 peppercorns, 1 bay leaf and 6 parsley stems wrapped in cheesecloth
- 3 1/2 ounces creme fraiche
Instructions
- Place flour in a mound on a wood surface and make a small well in the middle of the flour. Lightly beat eggs with salt and vinegar. Gradually add egg mixture a little at a time to the flour, combing with a fork to moisten all bits of flour. Knead dough into a cohesive mass. Then continue kneading until smooth and elastic, about 400 strokes. Separate about 1/4 of the dough into a separate ball for frying. Cover each portion of dough with plastic wrap to prevent drying out and let rest for about 20 minutes at room temperature.
- Season chicken with salt and pepper and dredge in flour. Heat butter and oil in a large rondeau or saute pan, and brown chicken on all sides. Remove chicken to a utility platter, and add mushrooms to pan and saute until golden brown. Then add shallot and garlic and cook until translucent. Add cherry brandy, then de-glaze pan with wine. Add the chicken stock, bring to a boil and reduce to a simmer. Return the chicken parts to the sauce, add the sachet, cover and cook over low heat until chicken is tender, about 40 minutes.
- While chicken is cooking, roll out dough in pasta machine (1/4 at a time) until it is about 1/16th of an inch thick. Cut the reserved portion for frying into thin strips, 2-inches long. Cut the larger portion into ribbons with a pasta roller or pizza cutter. Fry the smaller reserved portion at 350 degrees F until golden brown and place on paper toweling to drain. Cook larger portion in boiling water until al dente, just a few minutes for fresh pasta, and drain.
- Gently remove chicken to a platter, strain sauce and return the sauce to the pan. Allow sauce to reduce until it is thick enough to coat the back of a spoon. Finish sauce by removing from heat and whisking in creme fraiche. Season with salt and pepper, as needed.
- Place boiled pasta on serving plate and top with chicken. Spoon sauce around chicken and top with fried dough.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1987 |
| Total Fat | 164 g |
| Saturated Fat | 31 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 64 g |
| Cholesterol | 368 mg |
| Sodium | 1875 mg |