Vanilla Chicken

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All this week, we are talking about how vanilla can be so much more than just a part of your baked goods.  It's really very versatile (and deliciously different) if you give it a chance.  Natasha MacAller, who wrote the cookbook Vanilla Table stopped by Tonia's Kitchen with a wonderful recipe for Chicken Stroganoff with Vanilla. Natasha told Tonia a number of foods pair well alongside Vanilla, including some you'd never think of, like Oxtail or tomatoes. It's really a flavorful adventure!

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. 

  

SERVES 4
SPAETZLE (GERMAN NOODLE)
egg yolk	1	30 ml	1 fl oz
egg, large	1
cream	1 fl cup	240 ml	8 fl oz
plain/all-purpose flour	1½ cups	180 g	6½ oz
kosher or sea salt	1 tsp
freshly ground pepper	¼ tsp
unsalted butter, melted	¼ fl cup	60 ml	2 fl oz
olive oil	2 Tbsp	30 ml	1 fl oz
CHICKEN
chicken breast (organic, skin on and boneless)	2 whole	approx 170 g	approx 6 oz
unsalted butter	½ cup	120 g	4 oz
shallots	2	90 g	3 oz
fresh chanterelle mushrooms,* washed and dried	4 cups	240 g	8½ oz
Tio Pepe**	1 Tbsp	15 ml	½ fl oz
vanilla seeds, 1 pod	1 tsp
crème fraîche	½ cup	120 g	4 oz