More About Chicken Paprikash with Spaetzel
READY IN: 1hr 5mins
lb chicken parts
medium onion, diced
tablespoon smoked paprika
tablespoons butter (your choice) or 2 tablespoons margarine (your choice)
chicken bouillon cube (not necessary with large amt of chicken) (optional)
(8 -16 ounce) container sour cream
cups all-purpose flour
salt and pepper
Start by heating the oil in a large pot and browning your chicken parts.
Remove the chicken and add the butter or margarine to the pot.
Sauté the onion in the melted butter until transparent.
Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. (NOTE: I've learned over the years that using a 32 oz box of broth adds a lot of flavor to the dish.).
Chicken should be very tender and about to fall off bones.
Remove chicken to bowl.
Add enough fresh water to pot to bring back to original level.
Check flavor of broth.
If flavor is weak add enough bullion to produce a well flavored broth. (SKIP this step if you used broth.).
Bring broth to boil.
Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter.
Now comes the tricky part.
Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked.
Spaetzle is cooked when it floats on surface.
You may need to remove some to get it all in the pot.
With all spaetzle cooked and in pot you now add your sour cream to broth. The amount is individual according to how creamy you wish the sauce to become (and how much water you started with).
add about three tablespoons of flour mixed with one cup of water to thicken the broth.