Serves 4 (1 chicken breast demonstrated in the video but rest of recipe serves 4).
Ingredients
- ½ lb Schupfnudeln (German pasta)
- 4 tbsp grapeseed oil (for coating your saute pans)
- 2 tsp silan (date syrup available in Middle Eastern markets) or combine maple syrup & honey
For Chicken
- 4 chicken breasts, skin on
- 1 tbsp butter
For the Maple Cider Reduction
- 1 tbsp minced shallots
- 1 cup cider vinegar
- 4 tbsp maple syrup
- 1 cup chicken stock, reduced to ¼ cup
- 1 tbsp butter
For the Caramelized Apples
- 2 tbsp sugar
- 1 honey crisp apple, cut in wedges with the skin on
- ½ tbsp butter
- ½ cup white wine
- ½ tsp chopped rosemary
For the Vegetable Garnish
- 2 cups savoy cabbage, diced
- 4 baby turnips, peeled and quartered
- 1 cup oyster mushrooms, diced
- 1 cup chicken stock
- 1 tbsp butter
- pinch of salt
- freshly ground pepper
How-to
Make the Cider Reduction
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Combine maple syrup, shallots and vinegar in a sauce pan and reduce until it reaches a syrupy consistency, about 5 minutes
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Add the reduced stock and bring to a boil
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Whisk in butter and set aside
Cook Schupfnudeln
Watch Martin's Schupfnudeln video if you'd like to make your own.
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Bring a pot of water to boil
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Blanch your fresh schupfnudeln in salt water for 1 minute then put in ice bath to stop the cooking
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Drain and set aside
Caramelize Apples
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Heat up a sauté pan and add the sugar and let cook until sugar melts. Add butter and apple wedges and caramelize for 30 seconds
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Add the wine and let simmer for 2-3 minutes, being careful to not overcook the apples
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Add the chopped rosemary, remove from heat and set aside
Sear & Bake Chicken
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Preheat an oven to 325º
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Season the chicken breasts with salt and pepper. Heat 1 tablespoon grapeseed oil in a large oven-safe sauté pan and when hot, add the chicken, skin side down. Sauté for 2 minutes then transfer to the bottom rack of the oven (so the skin will get crispier)
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Cook for about 10 minutes, remove from oven, discard oil and whisk in butter. Set aside to rest for a few minutes
Make Vegetable Garnish
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Coat bottom of a heated sauté pan with grapeseed oil. Add the cabbage and sauté off the stove for 1 minute
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Add turnips and mushrooms and stir constantly for a minute
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Season with salt to taste and saute on low heat for 2-3 minutes
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Add pepper and 1/2 cup chicken stock to sort of braise the ingredients instead of browning them
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Whisk in 1 tbsp butter and add another 1/2 cup chicken stock
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Take off the heat and add in the caramelized apples you prepared in the previous step and set aside
To Plate
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Place the vegetable garnish with caramelized apples in the middle of a plate and top with about 5 or 6 schupfnudlen
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Slice a chicken breast in half, glaze chicken with silan and place on top of garnish
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Spoon sauce around the plate and repeat for 3 other chicken breasts
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Serve and enjoy!
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