(from ‘Simply Stews- More than 100 Savory One Pot Meals by Susan Wyler)
2 pkgs boneless chicken thighs, trimmed of excess fat
1 medium onion, diced
4 medium carrots, peeled and diced
1 qt. chicken stock
2 T. sweet hungarian paprika
1 c. sour cream
Oil, salt and pepper
In a deep saucepan, heat oil and saute onion over medium heat until browned and tender, about 8-10 minutes, stirring frequently. Sprinkle chicken with salt and pepper and add to pan in batches, searing each side well. Sprinkle with 2 T. of paprika, add in carrots and chicken stock and stir to combine. Bring to a boil, reduce heat and simmer, 1-1 1/2 hours until meat is very tender. Remove chicken to plate, stir in sour cream and whisk to combine. Do not allow to boil. Add chicken back to pot and heat gently. Serve over spaetzle.
6 oz milk
1/2 t. pepper
1/2 t. salt
nutmeg to taste
12 oz flour
Whisk eggs, milk and seasonings until well combined. Add in flour and gently blend with fork until incorporated. Allow to rest for 15 minutes. Heat salted water to a boil and using a spaetzle cutter, add in dough only enough to cover surface of water. Cook until a creamy white, remove from water with mesh sieve and drain in colander. When all dough is done, heat 4 T. butter in a large skillet over medium heat, and when browned, add spaetzle. Allow to cook without stirring for several minutes, then stir or shake pan gently to redistribute. Heat through, season with salt and pepper if needed and serve with Paprikash.
RECIPE NOTES: I subbed in the thighs; the original recipe called for a whole cut up chicken but thighs are my favorite. I added in a few boneless breast pieces for Mike as he prefers white. The original recipe had no carrots, and I thought it needed something for color. Squash would also do well in this. Be careful about mixing the spaetzle dough too much as it can toughen it. After it rests, if it seems too thick (as in it won’t easily dribble off a spoon) gently stir in a little more milk to thin it out. When you put the dough in the spaetzle cutter, it should begin to drip easily through the holes; if it doesn’t it’s too thick. In addition to the sour cream at the end, I added a small amount of flour/water paste (slurry) to thicken it a bit more. If you do this, be sure to cook for 2-3 minutes (not boiling or the sour cream will curdle) to cook out the raw flour taste, then season with S&P.