This Coq au Vin with Spaetzle recipe is easier to make than you think.
This is a classic French braise that I learned from my mentor, Daniel Boulud, and one that we always had on the menu at Café Boulud in Manhattan, where I was the chef for seven wonderful years before moving back to the Twin Cities to open Spoon and Stable.
When ready to serve, heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of oil and 1 tablespoon of butter and place half of the spaetzle in the pan. Reduce the heat to medium. Cover the pan with a lid and let the spaetzle cook, undisturbed, until golden brown and crispy on the bottom, 3 to 4 minutes.Remove the lid and add 1 tablespoon of the butter and a pinch of salt. Stir the spaetzle until the butter has melted and the spaetzle have puffed up slightly.
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