Dinner

Pan-Roasted Chicken Thigh with Black Garlic Jus & Root Vegetable Spätzle

Name: Pan-Roasted Chicken Thigh with Black Garlic Jus & Root Vegetable Spätzle
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 2 servings
Ingredients: 2 bone-in, skin-on chicken thighs (about 220g each); Fine sea salt and freshly ground black pepper; 1 tbsp neutral oil; For the jus: 2 black garlic cloves, minced, 120ml chicken stock, 1 tbsp balsamic vinegar, 1 tbsp unsalted butter, 1 tsp Dijon mustard, ½ tsp fresh thyme; For the spätzle: 100g all-purpose flour, 1 large egg, 60ml whole milk, 30g roasted parsnip or celeriac, finely pureed, ¼ tsp fine sea salt, pinch of white pepper, pinch of nutmeg, 30g unsalted butter (for tossing), 1 tbsp brown butter (for serving), 1 tsp fresh sage, chopped

A succulent, skin-on chicken thigh, seared until golden, then roasted until juicy inside and crackling outside. Glazed with a glossy black garlic and chicken jus. Served alongside soft, pillowy spätzle infused with roasted root vegetable and brown butter.

472calper serving 30gprotein 1gcarbs 38gfat 30min prep 50min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this