Ingredients
Spinners
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1 cup all purpose flour
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1/2 teaspoon kosher salt
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2 teaspoon baking powder
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1/2 cup water
Chicken
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1 tablespoon unsalted butter
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1 tablespoon vegetable oil
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Meat of 1/2 leftover chicken (no skin or bones)
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1 tablespoon sliced fresh garlic
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1 cup chicken stock
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3/4 cup frozen peas
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1 tablespoon freshly squeezed lemon juice
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2 tablespoon julienned fresh sage
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Kosher salt and freshly ground black pepper to taste
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Freshly grated parmesan cheese to taste
Directions
Spinners
- Combine all dry ingredients in a clean dry bowl. Add water and mix until combined. Knead dough for a couple minutes until it is smooth and forms a ball, you may need some flour for dusting and kneading.
- Return dough to bowl and rest for 10 minutes, covered.
- Bring a pot of water to the boil and season with salt.
- Break up dough into balls about the size of a marble, should make roughly 48 equal sized balls. Place one ball in the palm of your hands and rub them together as though you were trying to rub a stick between your palms. The dough will naturally form into a cylinder with tapered ends.
- Once all the balls are made into spinners, place them in the boiling water and cook for 5 minutes until fully cooked.
- Transfer to a clean tray rubbed with a little bit of vegetable oil. Allow the spinners to cool.
Chicken
- Preheat a large pan to medium heat and add butter and oil.
- Add chicken and garlic and sauté until heated through, then add chicken stock and sauté until liquid is reduced by half.
- Add frozen peas and cook until peas are heated through, approximately 1 minute. Add lemon juice and sage, toss quickly and season to taste with salt and pepper.
- Plate into 4 equal portions in a bowl and garnish each with parmesan cheese.
