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1
Place flour in a mound on a wood surface and make a small well in the middle of the flour.
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2
Lightly beat eggs with salt and vinegar.
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3
Gradually add egg mixture a little at a time to the flour, combing with a fork to moisten all bits of flour.
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4
Knead dough into a cohesive mass.
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5
Then continue kneading until smooth and elastic, about 400 strokes.
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6
Separate about 1/4 of the dough into a separate ball for frying.
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7
Cover each portion of dough with plastic wrap to prevent drying out and let rest for about 20 minutes at room temperature.
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8
Season chicken with salt and pepper and dredge in flour.
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9
Heat butter and oil in a large rondeau or saute pan, and brown chicken on all sides.
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10
Remove chicken to a utility platter, and add mushrooms to pan and saute until golden brown.
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11
Then add shallot and garlic and cook until translucent.
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12
Add cherry brandy, then de-glaze pan with wine.
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13
Add the chicken stock, bring to a boil and reduce to a simmer.
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14
Return the chicken parts to the sauce, add the sachet, cover and cook over low heat until chicken is tender, about 40 minutes.
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15
While chicken is cooking, roll out dough in pasta machine (1/4 at a time) until it is about 1/16th of an inch thick.
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16
Cut the reserved portion for frying into thin strips, 2-inches long.
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17
Cut the larger portion into ribbons with a pasta roller or pizza cutter.
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18
Fry the smaller reserved portion at 350 degrees F until golden brown and place on paper toweling to drain.
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19
Cook larger portion in boiling water until al dente, just a few minutes for fresh pasta, and drain.
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20
Gently remove chicken to a platter, strain sauce and return the sauce to the pan.
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21
Allow sauce to reduce until it is thick enough to coat the back of a spoon.
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22
Finish sauce by removing from heat and whisking in creme fraiche.
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23
Season with salt and pepper, as needed.
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24
Place boiled pasta on serving plate and top with chicken.
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25
Spoon sauce around chicken and top with fried dough.
