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Chicken Paprikash with Spaetzle Recipe

Chicken Paprikash with Spaetzle Recipe photo by Taste of Home

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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.

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Chicken Paprikash with Spaetzle Recipe

Prep: 15 min. Cook: 1 hour

Yield: 6-8 Servings

15 60 75

Ingredients

1 jar (16 ounces) whole onions, drained
4 tablespoons butter, cubed
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:
1-1/2 cups 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

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.
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.
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.
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.
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.
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.

Nutritional Facts 1 serving (6 ounces) equals 450 calories, 23 g fat (11 g saturated fat), 148 mg cholesterol, 987 mg sodium, 33 g carbohydrate, 2 g fiber, 25 g protein.

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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Chicken Paprikash with Spaetzle

Chicken Paprikash with Spaetzle

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Reviewed on Jan. 22, 2012 by estancia11880

This was a truly tasty meal, although I did cheat and buy a bag of good German spaetzle rather than making it as I was short of time. I also used boneless, skinless chicken cut up into bite-sized pieces.

Reviewed on Jan. 21, 2010 by FriedaG

I meant to try this recipe for years but held back because I thought the spaetzle would be finicky to make and too much trouble. But making the spaetzle isn't hard at all! The chicken is delicious, too. I wish I had been making this since 1992.

Reviewed on Apr. 04, 2008 by nomad1125

The spaetlze is terrific. I did not try the chicken. I topped the spaetzle with sauce from another recipe and my son ate it all!!