Ingredients

• 1 lemon
• zest only
• 2 garlic cloves
• crushed
• 2 sprigs fresh thyme
• 75ml/2½fl oz white wine
• 2 tbsp rapeseed oil
• 4 chicken legs
• bones removed
• skin on
• 2 chicken breasts
• wing bone on
• skin on
• 250g/9oz plain flour
• ½ tsp celery seeds
• ½ tsp salt
• pinch freshly ground black pepper
• 7 large free-range eggs
• 3 tsp rapeseed oil
• 1 tbsp olive oil
• 2 shallots
• finely chopped
• 100ml/3½fl oz white wine
• 350ml/12oz crème fraîche
• 1 lemon
• juice only
• 1 garlic clove
• crushed
• salt and freshly ground black pepper
• 150ml/5fl oz rapeseed oil
• ½ hispi cabbage
• finely sliced
• bunch of fresh dill
• roughly chopped

Directions

• For the chicken
• place the lemon zest
• garlic
• thyme and wine into a bowl and mix well.
• Smear the marinade mixture over the flesh of the chicken to cover
• then place flesh-side down in a dish and place in the fridge to marinate for at least one hour
• preferably overnight.
• Preheat the oven to 230C/445F/Gas 8.
• Place a large
• ovenproof frying pan over a medium heat. When hot
• add the rapeseed oil and the chicken pieces skin-side down. Fry for 3-4 minutes
• until golden-brown
• then turn the chicken over and transfer to the oven to roast for 8-10 minutes
• until cooked through and tender.
• To make the spätzle
• place the flour
• celery seed
• salt
• pepper and eggs into a food processor and blend until combined into a smooth
• thick batter.
• Bring a large saucepan of salted water to the boil. Add a teaspoon of the oil to the water.
• Spoon the batter mixture into a thin-nozzled piping bag and drizzle the batter across the boiling water. Boil for 2-3 minutes
• until cooked through.
• Place a frying pan over a medium heat. When hot add the remaining two teaspoons of rapeseed oil.
• Drain the spätzle and place straight into the hot frying pan. Fry the spätzle for 1-2 minutes
• until just coloured
• then remove and set aside in a bowl.
• To make the sauce
• heat a small frying pan over a low heat. When warm add the olive oil and shallots and fry for 4-5 minutes
• until softened.
• Add the wine
• bring to the boil and reduce the liquid volume by a third.
• Add the crème fraîche
• reduce the heat and warm the sauce through.
• Spoon half of the sauce over the spätzle and stir to combine.
• For the cabbage
• whisk the lemon and garlic together in a bowl and season with salt and freshly ground black pepper. Add the oil and whisk again.
• Pour the dressing over the cabbage
• add the dill and stir.
• To serve
• carve the chicken into several pieces
• place onto warmed plates with a spoonful each of spätzle and cabbage. Drizzle over the remaining sauce to taste.