Chicken Paprikas with Herbed Spaetzle

Total Time:
50 min
20 min
30 min

4 servings

  • 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3 tablespoons sweet Hungarian paprika
  • 2 teaspoons hot Hungarian paprika
  • 1 teaspoon salt, plus 1/2 teaspoon
  • 3 tablespoons butter, bacon fat, or lard
  • 1 cup finely chopped yellow onion
  • 2 teaspoons minced garlic
  • 1/2 cup chopped, seeded, peeled tomatoes
  • 1 to 1 1/2 cups chicken stock
  • 1/2 cup sour cream
  • Herbed Spaetzle, recipe follows
  • Herbed Spaetzle:
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 3/4 teaspoon salt
  • 3 large eggs, lightly beaten
  • 1/3 cup whole milk
  • 1/4 cup minced mixed herbs, such as parsley, chives, tarragon, or basil
  • 1 teaspoon vegetable oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon fresh lemon juice
  • Season the chicken with 2 tablespoons of the sweet and 1 teaspoon of the hot paprika, and 1 teaspoon salt.

  • Melt the butter in a large saute pan over medium-high heat. Add the onions and remaining tablespoon of sweet paprika, 1 teaspoon of hot paprika, and 1/2 teaspoon of salt, and cook, stirring, for 2 minutes. Add the garlic and cook for 30 seconds. Add the chicken and cook, stirring, until golden, about 4 minutes. Add the tomatoes and cook for 1 minute. Add enough stock to cover the chicken and bring to a boil. Lower the heat, cover, and simmer until the chicken is tender and cooked through, about 25 minutes, adding more stock as needed.

  • Uncover and add the sour cream. Cook gently until incorporated and warmed through, about 2 minutes. Season, to taste.

  • To serve, divide the spaetzle among 4 large plates, spoon the chicken and sauce over the noodles, and serve immediately.

Herbed Spaetzle:
  • Combine the flour and salt in a large bowl. In a separate bowl, whisk together the eggs and milk, then add to the flour, whisking until smooth. Add the oil and mix well.

  • Prepare an ice bath in a large bowl and set aside.

  • Bring 4 quarts of water and the remaining teaspoon of salt to a rolling boil in a large stockpot. Pour half of the batter into a spaetzle maker or a medium colander set over the boiling water. With a rubber spatula, force the batter through the holes of the spaetzle maker or colander into the water. (The water will rise and foam quickly.) Cook the dumplings, stirring, until they rise to the surface, about 5 minutes. Transfer with a long-handled spoon or strainer to the ice bath. Repeat with the remaining batter. Drain and place in a clean container. (The spaetzle can be prepared to this point up to 2 hours in advance, and kept tightly covered in the refrigerator until ready to assemble.)

  • Melt the butter in a large non-stick skillet or saute pan over medium-high heat. When the butter is foamy, add the spaetzle, parsley, and lemon juice, and stir to combine. Cook until the spaetzle is warmed through and the flavors are well blended.

  • Remove from the heat and serve immediately with the Chicken Paprikas.

  • Yield: 4 cups

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