Chicken Paprikash with Spaetzle |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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When my folks originated from Austria in the early 1900s, they brought many of the recipes they enjoyed in the old country. This wonderful dish is one of them. Ingredients:
1 jar (16 ounces) whole onions, drained |
4 tablespoons butter, cubed |
1 large onion, chopped |
1/2 cup king arthur unbleached all-purpose flour |
2 tablespoons paprika, divided |
1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up |
1/2 teaspoon salt |
3 tablespoons chopped fresh parsley |
1-1/4 cups chicken broth |
1 cup (8 ounces) sour cream |
3 tablespoons capers with juice |
spaetzle: |
1-1/2 cups king arthur unbleached all-purpose flour |
2 eggs, lightly beaten |
1/2 cup milk |
3/4 teaspoon salt |
1/4 teaspoon baking powder |
1 tablespoon butter, melted |
Directions:
1. In a heavy skillet, saute whole onions in butter until lightly browned. Remove and set aside. In the same skillet, saute chopped onions until tender. Set aside.
2. In a large plastic resealable bag, combine flour and 1-1/2 teaspoons paprika; add chicken, a few pieces at a time and shake to coat.
3. Place chicken in skillet; brown on all sides. Add the salt, parsley, broth and remaining paprika. Cover and cook over low heat until juices run clear, about 45 minutes.
4. For spaetzle, in a large bowl, stir the flour, eggs, milk, salt and baking powder until smooth (dough will be sticky). In a large saucepan, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water.
5. With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter.
6. Remove chicken from skillet; set aside. In the same skillet, stir in the sour cream, capers and juice and onions. Return chicken to the skillet and gently heat through. Place spaetzle on a platter and top with chicken. Serve with sauce. Yield: 6-8 servings.
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