Chicken In Champagne Sauce With Herb Spaetzle or Dumplings

To marinate the chicken: Cut the chicken into quarters, removing the wings at the second joint. Reserve the neck, giblet, carcass, and wing tips. Combine the marinade ingredients in a bowl. Add the chicken quarters, add more champagne if the chicken is not completely covered. Cover and refrigerate overnight.

To prepare the chicken stock: With a cleaver, cut the chicken carcass into 3 or 4 pieces. In a heavy saucepan or Dutch oven, heat the oil over medium flame. Add all the reserved parts and saute for about 10 minutes or until bones are browned, stirring occasionally. Add the diced vegetables and cook an additional 4 to 5 minutes.

Dust the bones with the flour and stir thoroughly, scraping the bottom of the pan, and cook for 1 minute. Cover the bones with the water and bring to a boil over high heat.

Skim the fat and add the remaining ingredients. Lower the heat and simmer, uncovered, for approximately 30 minutes to reduce and concentrate the stock. Strain and skim.

Approximately a half-cup should remain. If, after straining, more than a half-cup remains, place in a small pot and boil until reduced sufficiently.

To prepare the chicken: Lift the chicken quarters out of the marinade, allow to drain thoroughly in a colander. Strain the marinade, reserving only the liquid. Season the chicken quarters with salt and pepper and dust with flour, shaking off the excess.

Heat the butter and oil in a saucepan or Dutch oven just large enough to hold the chicken quarters on one level. When the butter begins to brown, saute the chicken quarters for 2 to 3 minutes per side over high heat to brown thoroughly.

Remove browned chicken to a platter and pour out the grease. Add the chopped onion and the mushrooms, cleaned and quartered. Saute over medium heat for 2 minutes to cook the onion and mushrooms, stirring often. Return the chicken to the pan. Add the red wine and bring to a boil over high heat.

Combine the reserved marinade and chicken stock in a small pan, place on medium heat and bring to a boil, whisking often. Skim well and add to the pot of chicken. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, occasionally shaking the pot. Test for doneness. Meat should be fork tender. Taste for seasoning.

To prepare the spaetzles: Place the flour in a large mixing bowl with the salt, nutmeg, pepper, and chopped parsley or tarragon. Break the eggs into a bowl and whisk thoroughly. Gradually pour the eggs into the flour, mixing completely by hand with a flexible rubber spatula. Add the water a little at a time and mix until the dough no longer adheres to the sides of the bowl. The dough should remain rather firm.

Bring 2 quarts of water with 2 tablespoons of salt to a rapid boil. Place the spaetzle maker or a colander with large holes over the pot of water. Force the dough through the holes with a rubber spatula. Use one-half of the dough at a time. Allow the spaetzle to cook until they rise to the surface, about 3 to 4 minutes. Transfer the cooked spaetzle into a large bowl of cold lightly salted water. Repeat until all the dough is used.

To serve: Thoroughly drain the spaetzle in a colander. Melt the butter in a saute pan large enough to hold the spaetzle. When the butter begins to brown, add the spaetzle and saute for 1 to 2 minutes, tossing often, until hot. Taste and adjust seasonings. Heat the chicken and serve with spaetzle. Traditionally one tops the chicken with wine (Coq au Vin) with sauteed julienned bacon, pearl onions, and a large heart-shaped crouton.

cook's notes

This type of dish is often better prepared ahead and reheated but be careful not to overcook the chicken. White or red wine may be used in place of the champagne to produce a traditional Coq au Vin. Noodles are a fine substitute for the spaetzle.