Frankenmuth Bavarian Chicken Ingredients

Recipe of the Week
Week of 10/08/12
Oktoberfest Bavarian
Chicken w/Spaetzle
Frankenmuth Bavarian Chicken
One 3-pound chicken cut into 8 pieces
2 cups flour
½ T salt and 3 t black pepper
½ T each thyme and sage mixed together
1/4 cup vegetable oil
1 yellow onion large diced
1 C water
Wash chicken under cool running water.
Mix flour, salt and pepper together and dust moist chicken in it.
Heat vegetable oil until medium hot in iron skillet. Add butter and melt quickly. This mixture will give the chicken a deep
golden brown.
Brown chicken on both sides, skin side down first. Your chicken will still be undercooked.
Remove when browned and place in small roasting pan. For this recipe to work you need to double stack the chicken
pieces. All chicken skin side up.
Sprinkle the onions over chicken. Season with thyme & sage mixture
Add water to pan
Bake in preheated oven 325 deg oven for 35 minutes uncovered.
Remove from oven, place bottom pieces on top and vise versa.
Bake an additional 30 minutes or until done.
Old Fashioned Spaetzle Noodles
14 ozv water
4 eggs (appx 8 ozw)
1 pound 3 ozw all purpose flour
½ t salt and ½ t ground nutmeg
In mixer bowl, combine water and egg. Add flour, salt and nutmeg
Mix on low speed to moisten, 20-30 seconds. Scrape sides of bowl. Mix on medium speed 4 minutes.
Set 2" perforated full steam table pan over a stockpot of gently boiling water. Working in batches, push batter through holes in
perforated pan.
Cook spaetzle until firm, 2-3 minutes. Remove with skimmer and place in cold water to stop cooking process. Drain.
Cover. Keep hot for service or use as directed in recipe.
Serving Suggestion: Sauté bacon bits and onion in fry pan; add spaetzle noodles and sauté until lightly brown, 2-3 minutes;
add parsley and salt; toss to mix, and serve hot