This chicken paprikash represents years of updating/perfecting, and we finally got it exactly right. The lemon juice is what sets this version apart - it brightens the entire dish and prevents that heavy, one-note flavor that paprikash can sometimes have. Combined with fresh homemade spaetzle, it's the kind of meal that makes you feel like you're dining in a cozy European bistro.
Ingredients:
1 whole chicken cut up,
S & P
2 T oil
3 T paprika plus 1 additional teaspoon
1 onion chopped
3 cloves of garlic, pressed
1 cup of chicken stock
1 heaping cup sour cream
2 heaping T flour
2 T lemon juice
Spaetzle Ingredients:
1 t salt
2 cups flour
1 cup water
2 eggs
Directions:
Brown seasoned (S&P) chicken in a Dutch oven in two batches. Drain most of the grease, leaving about a tablespoon.
Saute the onions until soft. Add garlic and saute for a minute or two.
Add in paprika and chicken broth. Stir well and bring to a boil.
Add chicken back into the pot with remaining juices.
Cover and simmer 15-20 minutes until thermometer reads 160 degrees.
Remove chicken and set aside.
Mix sour cream, flour, 1 teaspoon of paprika and lemon juice in a small bowl and stir into meat mixture.
Add chicken and reheat to desired serving temperature.
Directions for Spaetzle:
Mix batter ingredients until smooth and let sit for 15 minutes.
Boil 4 quarts of water and 1 T of salt.
Spoon batter onto a large cutting board and using a chef's knife scraping the batter into the pot in long threads.
When the noodles float, they are done.
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