With the cooler weather upon us, our thoughts turn to delicious comfort foods and holiday cooking and baking. To provide you with ideas and ways to get your taste buds going, we would like to share this Chicken Stroganoff recipe published by author Natasha MacAller within her new cookbook Vanilla Table.
This beautiful new title offers scores of original recipes showcasing this exotic-yet-common spice. Readers will find both sweet and savory dishes inside and surprising ways a little vanilla can go a long way. With additional, original contributions from outstanding international chefs including Jonathan Waxman, Jim Dodge, Duff Goldman, Yotam Ottolenghi, Sherry Yard, Nancy Silverton, and Gina DePalma, the book is a formidable showcase of of all things vanilla.
Within the savory pages of the Vanilla Table cookbook, we chose to share this unique Chicken Stroganoff recipe created by Chef Jonathan Waxman we know you are sure to enjoy. Chef Jonathan is a 2015 James Beard Award for Best Chef nominee for New York City, and is know as one of the pioneers of California cuisine, credited with being the first to bring its style, fusing French cooking techniques with the freshest local ingredients, to New York.
We know you will enjoy this unique twist on an Eastern European classic.
Chicken Stroganoff With Chanterelles & Vanilla
SPAETZLE (GERMAN NOODLE)
- 1 egg yolk
- 1 egg, large
- 1 fl cup cream
- 1½ cups plain/all-purpose flour
- 1 tsp kosher or sea salt
- ¼ tsp freshly ground pepper
- ¼ fl cup unsalted butter, melted
- 2 Tbsp olive oil
- 2 whole chicken breast (organic, skin on and boneless)
- ½ cup unsalted butter
- 2 shallots
- 4 cups fresh chanterelle mushrooms,* washed and dried
- 1 Tbsp Tio Pepe**
- 1 tsp vanilla seeds, 1 pod
- ½ cup crème fraîche
* Or, if unavailable, a selection of field mushrooms.
** This classic bone-dry sherry from Andalucia, Spain enhances the flavour of pure vanilla.
In a small bowl, beat the egg yolk, egg and cream together.
In a medium bowl, combine flour, salt and pepper. Add butter and the egg mixture to the flour mixture and mix by hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.
In a large saucepan/pot, bring 1 L/1 qt of salted water to a simmer. Prepare a bowl of ice water.
Using a colander, force the batter in batches through the holes into the simmering water. The spaetzle will cook in 3 minutes. When they float to the top, use a slotted spoon to scoop the noodles into the bowl of ice water to prevent overcooking. When cold, drain and dry. Add olive oil to prevent spaetzle sticking together. Set aside until needed.
Slice the chicken breast into 8 slices per breast. Season with sea salt and pepper.
Using a heavy casserole pan, add half the butter and brown the chicken slices. Remove the chicken and add remaining butter to the pan. Add the shallots and chanterelles and cook until browned slightly. Add the Tio Pepe and the vanilla, cook for 2 minutes, then stir in the crème fraîche.
Recipe reprinted with permission from Jacqui Small LLP, part of the Quarto Publishing Group, 2015