- 1 lemon, zest only
- 2 garlic cloves, crushed
- 2 sprigs fresh thyme
- 75ml/2½fl oz white wine
- 2 tbsp rapeseed oil
- 4 chicken legs, bones removed, skin on
- 2 chicken breasts, wing bone on, skin on
- 250g/9oz plain flour
- ½ tsp celery seeds
- ½ tsp salt
- pinch freshly ground black pepper
- 7 large free-range eggs
- 3 tsp rapeseed oil
- 1 tbsp olive oil
- 2 shallots, finely chopped
- 100ml/3½fl oz white wine
- 350ml/12oz crème fraîche
- 1 lemon, juice only
- 1 garlic clove, crushed
- salt and freshly ground black pepper
- 150ml/5fl oz rapeseed oil
- ½ hispi cabbage, finely sliced
- bunch of fresh dill, roughly chopped
- For the chicken, place the lemon zest, garlic, thyme and wine into a bowl and mix well.
- Smear the marinade mixture over the flesh of the chicken to cover, then place flesh-side down in a dish and place in the fridge to marinate for at least one hour, preferably overnight.
- Preheat the oven to 230C/445F/Gas 8.
- Place a large, ovenproof frying pan over a medium heat. When hot, add the rapeseed oil and the chicken pieces skin-side down. Fry for 3-4 minutes, until golden-brown, then turn the chicken over and transfer to the oven to roast for 8-10 minutes, until cooked through and tender.
- To make the spätzle, place the flour, celery seed, salt, pepper and eggs into a food processor and blend until combined into a smooth, thick batter.
- Bring a large saucepan of salted water to the boil. Add a teaspoon of the oil to the water.
- Spoon the batter mixture into a thin-nozzled piping bag and drizzle the batter across the boiling water. Boil for 2-3 minutes, until cooked through.
- Place a frying pan over a medium heat. When hot add the remaining two teaspoons of rapeseed oil.
- Drain the spätzle and place straight into the hot frying pan. Fry the spätzle for 1-2 minutes, until just coloured, then remove and set aside in a bowl.
- To make the sauce, heat a small frying pan over a low heat. When warm add the olive oil and shallots and fry for 4-5 minutes, until softened.
- Add the wine, bring to the boil and reduce the liquid volume by a third.
- Add the crème fraîche, reduce the heat and warm the sauce through.
- Spoon half of the sauce over the spätzle and stir to combine.
- For the cabbage, whisk the lemon and garlic together in a bowl and season with salt and freshly ground black pepper. Add the oil and whisk again.
- Pour the dressing over the cabbage, add the dill and stir.
- To serve, carve the chicken into several pieces, place onto warmed plates with a spoonful each of spätzle and cabbage. Drizzle over the remaining sauce to taste.