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Paprika Chicken with Sour Cream over Spaetzle Noodles
- 3 to 3 1/2 pounds chicken pieces
- 1/3 cup flour
- 2 tablespoons oil
- 2 medium onions halved and sliced
- 1 tablespoon sweet paprika
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/2 cups chicken broth
- 1/2 cup sour cream
- a bit of parsley optional
Roll chicken in flour; reserve remaining flour. In skillet over high heat, brown the chicken pieces on both sides in oil and remove from chicken from skillet. Add onions and remaining flour into skillet. Cook stirring for 2 minutes. Add paprika, chicken broth, salt and pepper. Add the chicken back in the skillet. Reduce heat to medium low and cover skillet. Simmer for 25 -30 minutes, turn chicken pieces over once and cook until tender. When you have 15 minutes left for your chicken to cook begin making your spaetzle noodles.
Bring 8 cups (2 l) of water with 1 tsp. salt to a boil in a large pot. Reduce to simmer. Place the Spaetzle Board on top of the pot over the simmering water. Pour a portion of the dough on the board. Using the plastic scraper, press the dough back and forth through the board into the simmering water. Remove the board and bring the water to a short boil. Reduce the heat. The button size dumplings will then float to the top of the water. Remove them with a slotted ladle and pour them into a warm bowl. Repeat the above process until all the dough is used up. The consistency of the flour grinds vary, so start with 1/3 cup of water and gradually add the remaining water only as much as is needed. The batter must be thick and gooey.
Remove chicken from skillet and trim off fat. Then stir in the sour cream and heat. Spoon sour cream sauce over the chicken and spaetzle and garnish with parsley if desired. Enjoy.
Chicken serves 4 to 6 people. Double spaetzle recipe above for 4 to 6 people.
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