Tuesday, February 7, 2012

Chicken Paprikash and Homemade Spatzle - Margaret Ullrich

You're absolutely right.
I shouldn't have posted about Paprika without including a recipe.

Sorry.
Here's a nice chicken recipe.

Like the Beef Stew, you have to start this a couple of hours before you need it.
But, it's an easy recipe.
And the stove does most of the work.

You just can't throw Chicken Paprikash together at the last minute.


Hint:
Brown the chicken a few pieces at a time.
If you want Spatzle with less salt and more egg, use the German recipe.


Try Chicken Paprikash.
It's worth the wait.


                        Chicken Paprikash and Spatzle

Chicken Paprikash

Cut up
1 chicken

Combine in a bag or large pot
3/4 Cup flour
1 1/2 teaspoons salt
1 1/2 teaspoons paprika
Coat the chicken parts 
(If the flour mixture is in a bag, shake the parts in the bag.)


In a dutch oven cook slowly
8 slices bacon
Add
1/4 Cup finely chopped onion
Cook until golden.
Remove bacon and onion from the pot.
Increase heat.
Brown chicken, skin side first.
Lower heat.
Place all of the chicken in the dutch oven.
Add
2 Tablespoons chicken broth
Cover pot.  Simmer 30 minutes.


While the chicken is simmering,
in a large saucepan heat
2 Tablespoons oil
Blend in
2 Tablespoons flour
Heat, stirring, until bubbles form.
Remove from heat.
Stir in
1 Cup chicken broth
Return to heat.  Stirring, bring to a boil.
Cook 2 minutes longer.

Add gradually
2/3 Cup milk
1 1/2 Tablespoons paprika
When heated, remove from heat.

Add gradually
1 1/2 Cups sour cream
Mix in the precooked bacon and onion.
Pour sauce over the chicken.
Cook over low heat, stirring, for 5 minutes.
Cover tightly. Turn off the heat.
Let stand 1 hour (occasionally spoon the sauce over the chicken).
Reheat the chicken before serving.


Spatzle

While the chicken is standing, bring to a boil
2 Quarts water
2 teaspoons salt

In a medium bowl combine
2 1/3 Cups flour
1 teaspoon salt

Combine
1 egg, slightly beaten
1 Cup water
Add flour/salt mixture
Stir until smooth.

Drop by half teaspoonfuls into boiling salted water.
Do not crowd.
After noodles rise, boil gently 5 - 8 minutes.
Remove noodles with slotted spoon and place in a large bowl.

Toss the spatzle with 
1/4 Cup butter (or margarine)


The chicken can be prepared in advance and reheated when you make the spatzle.
Green beans or broccoli go well with the chicken.

Enjoy the paprika!! 

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