European Stars And Stripes (Newspaper) - April 14, 1989, Darmstadt, Hesse                                / by Pierre Franey new York times a recently discovered Case of . Purchased last All prompted me to come up Wilh a dish that could make use of this sight and  aul homilies say the Short lived unpaged Beaujolais Nouveau should be consumed within six months since it does not Havo the Lannin or Barros aging to impart complexity or Shell life although i Havo enjoyed bodies that had been kept in a Cool cellar Lof a year or More. In any Case the Stock on hand gave me a Good excuse to prepare a Lusty country dish that i often enjoyed As a boy in Northern Burgundy this dish which i Call sauteed Chicken in Beaujolais. Cooks quickly and can he prepared in about Hall an hour unlike Coq Auvin another regional classic. The Chicken is seasoned Well then browned quickly in a hot Skillet to hold in the moisture. The Quick sauce is made by Saule eing mushrooms and Pearl onions in Buller  shallots garlic rhyme and Bay Leaf. This dish uses very Little Lour As a thickener for the wine sauce. The wine is cooked Only about 10 minutes just until it loses its raw Lasle and melds with the seasonings. A suitable accompaniment Wilh this dish is Rice noodles couscous or any sort of Grain. Ii also goes Well with homemade spate a which is easy to make my easy method Calls for blending eggs. Hour water Nutmeg sail and Pepper in a bowl than forming the y spaetzle by pressing the dough through she holes of a colander the spa Izle can be served right from the pot with. Some Salt Pepper and butter or if you like sauteed Brielly in garlic Bullero give them a different flavor and slightly Crisp texture. ,. Chicken saute with Beaujolais and mushrooms 1 Chicken about 3vipounds,Cul into 8 serving pieces. Salt and rashly ground Pepper to taste s Tablespoons vegetable oil1 Tablespoon Butler. I Pound whole rest mushrooms 12 Pearl White onions peeled 2 Tablespoons finely chopped shallots1 Teaspoon finely chopped garlic 2 sprigs fresh thyme or i Leaa Poon dried 1 Bay Teal leftover Beaujolais Nouveau gives a Lusty taste to sauteed Chicken. 1 Tablespoon Lour 1 cup Beaud Tylla wine. I cup fresh or canned Chicken Broth. Sprinkle the Chicken Alt Over with sail and Pepper heat the Oil in a heavy Skillet and add the Chicken places skin Side Down. Cook for about 5 minutes Over High heat until nicely browned. Turn the pieces and reduce the heat. Continue cooking to Brown evenly All Over about 10 minutes More turning the pieces a necessary. ,.tra Risler the Chicken to a warm Platter and cover with foil.  pour off the fat from the Skillet. Add the butter. V. Mushrooms onions Salt and Pepper and Cook stirring Over High heat about 3 minutes or until tightly browned. Add tha. Shat Lols garlic thyme and Bay Leaf. Cook. Stirring about 1  the sour evenly Over the vegetables and stir. Add the wine and Broth and Cook stirring rapidly with a wire whisk. When smooth use a wooden Spatula to. Scrape off and dissolve the Brown particles that cling to the Bol Tom and sides of the Skillet. Cook for about 10 minutes. Add he Chicken and any juices hat May have accumulated around the Chicken to . Bring to a simmer and Cook for a Lew minutes. Remove the Bay Leaf and serve with the Spatzier  4servings,. Spa tale with Parsley 2 Large egg sit cup water it Teaspoon freshly grated Nutmeg soil and freshly ground paper to taste nil cups All Purpova flour 2 Tablespoons butter it Teaspoon finely chopped garlic 4 Tablespoons Al sly chopped Parsley. Place the eggs in a mixing bowl add the water Nutmeg Salt and Pepper. Blend Well with a wire whisk. Add the flour with a rubber Spatula. Mix Well. Put a Large Quantity of water in a Saucepan bring to a boil end add sail. Pour the spaetzle mixture into a colander Over the boiling water press the mixture through the holes of the colander with a rubber Spatula or a targe spoon. Cook briefly or until the noodles Rise to the surface. Drain Well. The spaetzle could be made in advance.1 to Linash the spaetzle Mell the Butterini a Kollal. Add the garlic and Cook briefly. Do no Brown. Add the spa Izle Parsley Salt and Pepper. Toss Well until the spaetzle is healed through. Serve immediately Wilh Chicken. Yield a Servings. Carious san Euri no sin pm to h811, u s. A. Page 16 the stars and stripes Friday april 14,1989