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Chicken Paprikash with Spaetzle Recipe

Chicken Paprikash with Spaetzle Recipe

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 YIELD: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

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.

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.

Wine Pairings

Full-Bodied White Wine

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