Chicken Paprikash with Spaetzle Recipe
Chicken Paprikash with Spaetzle Recipe photo by Taste of Home

Chicken Paprikash with Spaetzle Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Cook: 1 hour
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Cook: 1 hour
MAKES: 6-8 servings

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

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.

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

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.

This recipe pairs well with a full-bodied white wine.

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Reviews for Chicken Paprikash with Spaetzle

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Jan. 22, 2012

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.

MY REVIEW
Reviewed Jan. 21, 2010

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.

MY REVIEW
Reviewed Apr. 4, 2008

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!!

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