Chicken and Mushroom Spätzle Bake
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Ingredients
- 350 g plain flour
- 4 eggs
- 100 ml milk
- 500 g chicken thigh fillets
- 250 g chestnut mushrooms
- 1 onion
- 150 ml double cream
- 100 g gruyere
Nutrition (per serving)
- Calories
- 841 kcal
- Protein
- 50.5 g
- Carbohydrate
- 73.2 g
- of which sugars
- 7 g
- Fat
- 38.8 g
- of which saturates
- 19.9 g
- Fibre
- 3.7 g
- Salt
- 0.77 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Whisk the flour, eggs, milk and a pinch of salt into a thick, smooth batter, then press through a spätzle press into a large pan of boiling salted water, cooking in batches for 2-3 minutes until they float. Drain.
- 3
Fry the diced chicken thigh fillets, sliced mushrooms and chopped onion in a large frying pan for 8-10 minutes until the chicken has no pink remaining.
- 4
Stir in the double cream and the cooked spätzle, then tip everything into a baking dish and scatter over the grated gruyere.
- 5
Bake for 15-18 minutes until bubbling and golden on top.
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