1 carrot, peeled
1 stick celery, roughly chopped
1 bottle Riesling
6 cups chicken stock
12 organic chicken hindquarters
6 sprigs thyme
2 cloves garlic
2 bay leaves
4.5 cups all-purpose flour
1.5 cups pastry flour
1 tablespoon kosher salt
0.5 small nutmeg, microplaned
1.5 cups heavy cream
1.5 cups whole milk
1.5 pounds chanterelle, morels or champignon mushrooms, wiped clean
0.25 cups Riesling
24 ounces crème fraîche
0.25 cups finely chopped tarragon
Crispy, fried shallots
For the Riesling-braised Chicken:
Preheat the oven to 325°F. Sauté the onion, carrot and celery in butter and canola oil combination over a medium-high heat until soft and browned. Add the Riesling and chicken stock, bring to a boil. Meanwhile put the chicken hindquarters in a hotel pan. Add thyme, garlic and bay leaves. Adjust the seasoning of the stock-wine mixture, but not too much as it will be reduced later, and pour over the chicken. Braise in the oven for 2 hours. Remove from the oven and let the braise cool. Remove the meat from the liquid and discard skin. Take the meat off the bones and break down into smaller pieces. Strain the braising liquid and reserve.
For the Spaetzle:
Combine the all-purpose flour, pastry flour and salt. Combine the eggs, nutmeg, cream and milk separately. Mix the flour mixture into the egg mixture until just combined. Rest for 30 minutes. Push the dough through a colander with large holes into boiling salted water, and remove to sheet pans when they've floated to the surface.
For the Chanterelle Mushrooms:
Sauté the mushrooms in the butter with the Riesling and thyme.
To Assemble and Serve:
Brown the Spaetzle in butter. Add the tarragon and 24 ounces of the strained braising liquid from the chicken. Heat thoroughly and slightly reduce. Add the crème fraîche and cook a bit longer. Garnish with thyme and crispy shallots.