Chicken Paprikash with Spaetzle Recipe

Ingredients

• 4 tablespoons butter, cubed
• 1 jar (16 ounces) whole onions, drained
• 1 large onion, chopped
• 1/2 cup 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:
• 2 eggs, well beaten
• 1-1/2 cups all-purpose flour
• 1/2 cup milk
• 3/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 tablespoon butter

Directions

• In a heavy skillet, melt butter over medium-high heat. Saute whole onions until lightly browned. Remove and set aside. Saute chopped onions until tender. Set aside. Combine flour and 1-1/2 teaspoons paprika in a plastic bag. Place several chicken parts in flour mixture; shake to coat. Repeat until all chicken has been coated. Place chicken in skillet; brown on all sides. Add salt, parsley, broth and remaining paprika. Cover and cook over low heat until chicken is tender, about 45 minutes. Meanwhile, for spaetzle, bring a large kettle of salted water to a boil. Combine eggs, flour, milk, salt and baking powder. With a spoon, drop small dumplings into the water. Reduce heat and simmer, covered, 10 minutes. Drain spaetzle and toss with butter. Remove chicken from skillet; stir in 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. Ladle the sauce over all. Yield: 6-8 servings.

Chicken Paprikash with Spaetzle published in Reminisce March/April 1992, p35