Crack <quantity>3</quantity> eggs into a large mixing bowl

Add <quantity>135<unit>ml</unit></quantity> of buttermilk

Add <quantity>1<unit>tbsp</unit></quantity> of whole grain mustard. Whisk to combine

Add a total of <quantity>250<unit>g</unit></quantity> of all-purpose flour in two batches. Whisk each batch for 1m, until thick and gluey

Bring water to a simmer in a large pot over high heat

Prepare an ice bath in a bowl

Place a perforated hotel pan over the pot. Pour the batter and quickly push it through the holes with a bowl scraper. Cook until the spaetzle floats

Transfer directly to the ice bath to cool completely

Strain the spaetzle. Return it to the bowl

Mix <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil into the spaetzle

Spread the spaetzle over a tray lined with a kitchen towel

Refrigerate the spaetzle for 30m, until slightly firm

Preheat an oven to <temperature>375<unit>ºF</unit></temperature>

Place <quantity>4</quantity> chicken thighs on a tray lined with paper towels. Pat dry both sides completely

Season both sides of the chicken thighs with <quantity>1<unit>tsp</unit></quantity> of salt, <quantity>1<unit>tbsp</unit></quantity> of harissa powder, and <quantity>1<unit>tbsp</unit></quantity> of smoked paprika

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil to a heavy-bottomed pan over high heat

Add the chicken thighs with the skin side down. Sear both sides until deep brown

Sprinkle flaky salt to taste. Transfer the thighs to the oven, skin side up. Roast for 15m, until deep golden brown

Add <quantity>1<unit>tbsp</unit></quantity> of olive oil to a heavy-bottomed pan over high heat

Spread ⅓ of the spaetzle in a single layer at the bottom of the pan. Do not stir until crispy and golden on the bottom

Add salt and pepper to taste

Add <quantity>½<unit>tbsp</unit></quantity> of butter. Toss to coat the spaetzle

Add the juice of <quantity>½</quantity> lemon

Transfer to a bowl and repeat the process until all the spaetzle is sautéed

Finish with manchego cheese to taste. The buttermilk spaetzle is ready

Flip the chicken thighs and roast for 5m, until cooked through

Chop <quantity>½<unit>bunch</unit></quantity> of broccolini. Discard the hard end of the stems

Chop <quantity>3</quantity> peeled garlic cloves

Remove the chicken thigh from the oven and transfer them to a tray. Let them rest for 5m to set the juices. The roasted chicken thighs are ready

Transfer the pan drippings to a bowl. Add <quantity>2<unit>tbsp</unit></quantity> of apple cider vinegar

Return the pan to high heat and add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil

Add the broccoli rabe and let it cook for 1m without stirring to gain some color

Add salt to taste. Make an opening in the middle and add <quantity>½<unit>tbsp</unit></quantity> of extra virgin olive oil

Add the garlic and <quantity>2<unit>tbsp</unit></quantity> of the pan drippings. Stir for 1m to deglaze the pan and steam the broccoli rabe

Add black pepper to taste and transfer it to a bowl

Return the pan to high heat and add <quantity>½<unit>tbsp</unit></quantity> of extra virgin olive oil

Add <quantity>½<unit>cup</unit></quantity> of torn mushroom

Add <quantity>1<unit>tsp</unit></quantity> of butter and salt to taste. Stir until the mushrooms start to brown

Add <quantity>½<unit>tbsp</unit></quantity> of the pan drippings

Add the juice of <quantity>½</quantity> lemon and toss to deglaze the pan. Transfer to the bowl with the broccolini

Plate a portion of the buttermilk spaetzle, a portion of the broccoli and mushroom mix, and <quantity>1</quantity> roasted chicken thigh

Add salt to taste to the chicken and finish it with garlic aioli to taste. The roast chicken & spaetzle is ready

Enjoy this hearty meal on any occasion!