Chicken Paprikash with Spaetzle Recipe

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

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5 4 3
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour

Ingredients

  • 4 tablespoons butter or margarine
  • 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 or margarine

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

Nutritional Facts

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

  • 4 tablespoons butter or margarine
  • 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 or margarine
  1. 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.
Originally published as Chicken Paprikash with Spaetzle in Reminisce March/April 1992, p35

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Reviews forChicken Paprikash with Spaetzle

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KristineChayes User ID: 1441542 227985
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 User ID: 6386981 17531
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 User ID: 1671534 41933
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 User ID: 1147084 42701
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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