Easy Chicken Paprikash and Homemade Spatzle - Margaret Ullrich

When you're right, you're right.

That recipe for Chicken Paprikash and Spatzle is a hassle.

Not the best thing for a weeknight dinner.

Especially when you have to help the kids with a project that's due tomorrow.

This recipe is quicker.

Not quite as good as the other recipe.

Well, what quickie ever is?

But, if you're in a rush, it'll do jusy fine.

Life's too short to stress out over a chicken dinner.

Who knows?

Your family might even prefer this version.

                        Easy Chicken Paprikash 

Chicken Paprikash 

Rub

3 pounds cut up chicken

With a mixture of 

1 teaspoon salt

1 teaspoon paprika

In a dutch oven heat

3 Tablespoons oil

Brown the chicken, a few pieces at a time.

Set the chicken aside.

Pour off excess fat.

In the remaining fat, cook a few minutes

1/4 Cup chopped onion

Add

1/2 Cup chicken broth or water

Heat to boiling.

Add the cooked chicken.

Reduce heat to simmer.

Cover and simmer 1/2 hour.

Remove the chicken and place on a platter.

Stir into the liquid in the pot 

3/4 Cup sour cream

1 teaspoon paprika

1/4 teaspoon salt

Pour the sauce over the chicken.

Serve with rice, noodles or spatzle.

Spatzle

While the chicken is simmering, 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)

As with the other recipe, the chicken can be prepared in advance and reheated.

Green beans or broccoli go well with the chicken and sauce, too.