Friday, February 10, 2012

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.

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