Roasted Chicken w/ Schupfnudeln & Maple Cider Reduction

Serves 4 (1 chicken breast demonstrated in the video but rest of recipe serves 4).


  • 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


Make the Cider Reduction

  1. Combine maple syrup, shallots and vinegar in a sauce pan and reduce until it reaches a syrupy consistency, about 5 minutes
  2. Add the reduced stock and bring to a boil
  3. Whisk in butter and set aside

Cook Schupfnudeln

Watch Martin's Schupfnudeln video if you'd like to make your own.

  1. Bring a pot of water to boil
  2. Blanch your fresh schupfnudeln in salt water for 1 minute then put in ice bath to stop the cooking
  3. Drain and set aside

Caramelize Apples

  1. 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
  2. Add the wine and let simmer for 2-3 minutes, being careful to not overcook the apples
  3. Add the chopped rosemary, remove from heat and set aside

Sear & Bake Chicken

  1. Preheat an oven to 325º
  2. 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)
  3. 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

  1. Coat bottom of a heated sauté pan with grapeseed oil. Add the cabbage and sauté off the stove for 1 minute
  2. Add turnips and mushrooms and stir constantly for a minute
  3. Season with salt to taste and saute on low heat for 2-3 minutes
  4. Add pepper and 1/2 cup chicken stock to sort of braise the ingredients instead of browning them
  5. Whisk in 1 tbsp butter and add another 1/2 cup chicken stock
  6. Take off the heat and add in the caramelized apples you prepared in the previous step and set aside

To Plate

  1. Place the vegetable garnish with caramelized apples in the middle of a plate and top with about 5 or 6 schupfnudlen
  2. Slice a chicken breast in half, glaze chicken with silan and place on top of garnish 
  3. Spoon sauce around the plate and repeat for 3 other chicken breasts
  4. Serve and enjoy!