Sunday, March 18, 2007

Sunday's Menu - Chicken Paprika with Spaetzle

tulips UPDATED 4/16/11:  I can now share photos of this dish.  Sorry it took so long.

This dish is one of my family's favorites. It comes from one of my favorite cookbooks, the Good Housekeeping Cook Book.

Chicken Paprika
Homemade Spaetzle
Green Salad with Vinaigrette Dressing

Recipe for Chicken Paprika
1 2 1/2 to 3 lb. fryer, cut up
1/3 cup all purpose flour
2 tbsp. salad oil
2 medium onions, sliced thinly
1 1/2 tsp salt
1 tbsp. paprika
1/8 tsp pepper
1 1/2 cup water
1 chicken-flavor bouillon cube or envelope
1/2 cup sour cream

Coat chicken with flour; reserve remaining flour. In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken until browned on all sides, about 7 to 10 minutes. Remove chicken.

To oil in skillet, add remaining flour and onions, cook, stirring constantly, for 2 minutes. Stir in salt, paprika, pepper, water and bouillon. Return chicken to skillet; cover and reduce heat to medium; simmer 23 minutes or until chicken is fork-tender, turning once.

Meanwhile, prepare the Spaetzle. With tongs, remove chicken to large platter. Spoon fat from gravy in pan; stir in sour cream until blended.

To serve: Add Spaetzle and heat through: spoon around chicken.

Recipe for Spaetzle
In 6 quart Dutch oven over high heat, heat 4 quarts water and 1 tsp. salt to boiling. Meanwhile, in medium bowl with wire whisk or spoon, beat 2 cups all purpose flour, 1/2 cup water, 3 eggs and 1/2 tsp. salt until smooth.

Reduce heat to medium. Over boiling water with rubber spatula., press batter through colander or Spaetzle maker. Stir water gently so Spaetzle will not stick together. Boil 5 minutes or until tender but firm (al dente); drain.


Shaheen said...

How much spaetzle do you use?

Esther said...

I am guessing it comes out to about a lb. It is enough for 4 generous servings.