For the stroganoff:
- 450g chicken breast, cut into thin strips
- 2 tsp smoked paprika
- 50ml olive oil
- 1 onion, finely sliced
- 3 garlic cloves, crushed
- 1 green pepper, sliced
- Button mushrooms, quartered
- 150ml chicken stock
- Splash white wine
- Approx 50ml sour cream
- Approx 70g sugar snap peas, blanched
- Flat leaf parsley, large handful, chopped
For the spätzle:
- 150g plain flour
- 1 whole egg plus 1 yolk, beaten
- 45ml milk
- 45ml water
- 1tsp salt
- 1 tsp freshly grated nutmeg
- Knob of butter to serve
1. To make the spätzle, sift the flour and add the salt and nutmeg. Beat the egg and egg yolk together and mix with the flour to form a paste. Mix the milk and water and add gradually until it forms a thick batter.
2. Boil a pan of water. Rest a colander over the top of the pan of water. Pour the batter into the colander and push it through the holes with the spatula – do this in one or two batches (you can also use a potato ricer to the same effect by inserting the specific perforated disc). Simmer the spätzle for a minute or so then remove with a slotted spoon on to a plate to cool.
3. Sprinkle the chicken with smoked paprika and season. In a hot pan, add a drizzle of olive oil and pan fry for 2 – 3 minutes until golden and three quarters cooked, put to one side to rest.
4. Reheat the frying pan with fresh olive oil, sauté the onion and garlic until tender then add the peppers and the mushrooms and cook for a further 3-4 minutes. Deglaze the pan with white wine, add a ladle of chick stock and bring to the boil. Add the sour cream and mix through.
5. Add the cooked chicken and any extra juices into the sauce and bring back to the boil (add more chicken stock if drying out). Finally mix through the sugar snap peas and flat leaf parsley.
6. Meanwhile in a separate pan melt some butter, season the spätzle with oil and some salt and pepper and sauté the cooked spätzle until golden.
7. Serve the stroganoff in warm bowls and sprinkle the spätzle on top.