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"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:

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"Schnitz und drunder" with fried chicken! Livestream from 11.00 am
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Simon Balissat

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Simon.Balissat@digitecgalaxus.ch

When 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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