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Chicken Paprikash with Spaetzle Recipe
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Chicken Paprikash with Spaetzle Recipe

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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.
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

6 ounce-weight: 450 calories, 23g fat (11g saturated fat), 148mg cholesterol, 987mg sodium, 33g carbohydrate (6g sugars, 2g fiber), 25g 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

Full-Bodied White Wine

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


Reviews for Chicken Paprikash with Spaetzle

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
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MY REVIEW
KristineChayes
Reviewed Jun. 15, 2015

"I made this for an early dinner tonight, and my family thoroughly enjoyed it! I omitted the whole onions because no one here cares for them. Other than that, though, I followed the recipe and the Paprikash and spaetzle were easy to make and very tasty. Great recipe!"

MY REVIEW
estancia11880
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
FriedaG
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
nomad1125
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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