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1
Get a heavy (wide) pot on the stove top and cover with olive oil and get hot. Dredge the chicken pieces in seasoned flour. Saute the pieces until golden brown, do not over crowd the pan. Cook in batches if need be. Pre-heat the oven to 350 degrees.
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2
Once chicken is golden brown remove from pot and add in the onions and cook for about 10 minutes, then add in the garlic for a minute. Now add the tomatoes and carrots and cook another couple minutes.
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3
Deglaze the pan with the marsala and scrape all the bits up form the bottom of the pan. Now add the chicken pieces back into the pot. Pour the wine and chicken stock in.
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4
Loosely cover the chicken and bake in the oven for around an hour. Take out of the oven and put on the stove top to reduce for about 10 minutes. Now add the heavy cream and reduce again for 5 minutes. Adjust the seasoning with salt and pepper.
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5
Saute the onions in the butter for the knoedel until nice and caramelized, about 20 minutes. Add in the minced garlic and cook for another minute. Set aside.
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6
Get a pot of salted water up to a boil.
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7
Take the bread and cut off the crust and dice in medium chunks. Put the bread, milk, eggs, cheese, flour, cooked onions and garlic, and chives in a bowl and thoroughly combine. The consistency needs to be dry enough to roll in a ball. You may need to adjust the milk or flour slightly depending on the density of the bread. Season with salt and pepper.
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8
Take the bread mixture and roll in quarter size balls. Drop the balls in the boiling water and cook for about 30 minutes in a loosely covered pot. Test a knoedel out and make sure it is cooked in the center. When they are done drain out the water and serve with the creamy brasied chicken. Make sure to add enough sauce so you have some with every bite.
