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"Schnitz und drunder" with fried chicken! Livestream from 11.00 am
by Simon Balissat
"Schnitz und drunder": Martini chicken with dumplings and red cabbage
12.11.2020
Translation: machine translated
Every week I cook in the livestream - and you're there. On Mondays and Thursdays, there's food from the first-person perspective and my kitchen. Today it's martini chicken with dumplings and red cabbage.
Martini was previously only known to me as a cocktail. At this point, I will refrain from making a James Bond joke with an allusion to "shaken, not stirred". In Austria and parts of Germany, Martini is also St Martin's Day on 11 November. Traditionally, a stuffed goose is served with dumplings and red cabbage on this day. "Sounds great", I think to myself, but a goose is too much of a good thing for me. So I replaced it with a chicken. The basis for my variation is a recipe from Marcella Hazan. Instead of using lemons, I traditionally stuff the chicken with pieces of apple.
Recipe
Ingredients
Chicken
- 1 organic chicken, whole
- 2 apples, tart, cut into eighths
- 1 tbsp honey dissolved in 1 tbsp water to coat
Red cabbage
- 1 red cabbage, medium size
- 1 clove of garlic, pressed
- 3 dl red wine
- 1 tsp cinnamon
Dumplings
- 500 g stale bread
- 5 dl milk
- 3 eggs
- 1 bunch of parsley, finely chopped
- 1 onion, grated
Sauce
- 1 apple, peeled and cut into cubes
- 1 tbsp butter
- 1 tbsp triple sec, for example Grand Marnier
- 1 dl stock
- 1 tbsp tomato puree
Preparation
Poulet
- Preheat the oven to 180 degrees Celsius
- Wash the chicken thoroughly inside and out and leave to drain on an inclined board for ten minutes, then pat dry with kitchen paper
- Rub the inside and outside of the chicken thoroughly with plenty of salt and pepper
- Stuff the apples into the chicken and seal with toothpicks
- Roast the chicken breast-side down for about 30 minutes, then turn and roast for another 30 minutes on the back side
- Increase the oven temperature to 200 degrees Celsius and keep brushing the chicken with honey water until it is nicely browned
- Remove from the oven and leave to cool slightly
Red cabbage
- Finely slice the cabbage and sauté in a heavy pan with a little olive oil over a medium heat
- Press in the garlic and sauté briefly
- Deglaze with red wine and allow the alcohol to evaporate
- Add the cinnamon, cover and cook for 30 minutes
Semmel dumplings
- Heat the milk, but do not boil
- Cut the stale bread into cubes
- Sauté the onion and parsley in a pan
- Pour the milk over the bread and add the onion mixture, leave to infuse for ten minutes
- Bring the water to the boil in a large pan and add salt
- Whisk the eggs and add to the bread, work into a homogeneous dough
- Form dumplings the size of tennis balls with wet hands
- Place the dumplings in boiling water and immediately set to medium heat. The water must no longer boil. The dumplings should cook in it for 20 minutes
Sauce according to spectator Sandro
- Slightly caramelise the apple in a sauce pan, add the butter and melt
- Deglaze with triple sec, allow the alcohol to evaporate and pour in the stock
- Add the tomato puree and boil down to a sauce
More episodes can be found here:
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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