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 sour cream
- 3 tablespoons capers with juice
- SPAETZLE:
- 1-1/2 cups all-purpose flour
- 2 large eggs, lightly beaten
- 1/2 cup whole milk
- 3/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 tablespoon butter, melted
Reviews
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!
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.
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.
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!!