Hungarian Chicken Paprikas with Homemade Spaetzle

• Meat

  • 1 lb Chicken breasts, boneless skinless
  • 1 lb Chicken thighs, boneless skinless

• Produce

  • 1 Onion, medium

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 1/2 cups Chicken broth

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 42 tbsp Flour
  • 3 tbsp Hungarian sweet paprika
  • 1/2 tsp Kosher salt
  • 1 tsp Salt

• Dairy

  • 1 4 cup butter + 1 tablespoon
  • 1 cup Sour cream
  • 1 Tablespooon butter

• Liquids

  • 3/4 cups Water

Found on americanheritagecooking.com

Description

Ingredients

• ¼ cup butter + 1 tablespoon
• 1 pound boneless, skinless chicken thighs
• 1 pound boneless skinless chicken breasts
• 1 medium onion, chopped
• 1 ½ cups chicken broth An excellent chicken stock here)
• 3 tablespoons Hungarian sweet paprika
• ½ teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour, as needed for coating chicken
• 1 cup sour cream
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 2 eggs
• ¾ cups water
• 1 tablespooon butter, melted

Directions

• Chop chicken into 1” pieces and dry and dust lightly with flour.
• Heat a large skillet over medium heat until it is hot. Melt ¼ cup butter. Add chicken, paprika, salt and pepper, and sauté until the chicken is lightly browned. Remove chicken from pan and tent loosely with foil.
• Add remaining 1 tablespoon butter to pan and sauté onions until they are translucent. Return chicken to the pan.
• Add chicken broth and gently simmer over low heat until chicken is cooked through. Remove chicken from the pan and tent loosely with foil.
• Stir 2 tablespoons of flour into the pan and boil until the sauce has thickened to your taste. Add sour cream and return chicken to the pan and coat with the sauce.
• Serve with spaetlze or egg noodles.
• I suggest you make the spaetlze while your chicken is simmering in the broth. I made mine too early and they sat around for way too long.
• Bring a large pot of water to a boil.
• Whisk together flour and salt in a medium bowl. Make a well in the middle and add the eggs, water and butter.
• Stir until the batter is smooth and thick.
• Drop batter (each dollop about a teaspoon) into boiling water with a spoon; dipping the spoon into the water each time. This will keep your spoon clean and make the whole process less painful. [You can make these larger or smaller to your taste]
• Cook only half the dough at a time to avoid over crowding. Stir the bottom of the pot with a wooden spoon, so that the dumplings will rise to the top. After the dumplings rise to the top, let them boil about 2 minutes more.
• Remove to a large colander and drain while you repeat the process with the second half of the batter.
• Add about a teaspoon of butter to the spaetzle and toss to coat. (This isn’t traditional but I found that it kept them from sticking together)