Gordon gave his chicken a German twist with this tasty stroganoff dish fresh from the F Word kitchen
For the stroganoff:
For the spätzle:
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.
©Gordon Ramsay 200. All rights reserved
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