| chicken Paprikash 2 Whole Fryer Chickens, Cut Up
1 Medium Onion, Diced
sweet Hungarian Paprika
vegetable Oil
8 To 12 Ounces Sour Cream
2 Cans Chicken Broth spaetzle (sinkers)
3 To 4 Cups All-purpose Flour
6 To 8 Eggs
pinch Of Salt
water, If Necessary sauté Onions In About 1/3 Cup Vegetable Oil In A Large Skillet Over Medium Heat. Add 1/3 Cup Of Paprika, Being Careful Not To Let It Burn. place Chicken In Skillet To Fry, Dusting One Side Again With Paprika. Brown About 6 To 8 Minutes, Turning Occasionally. Take Chicken Out And Place In Roasting Pan. add Chicken Broth Until It Covers Chicken. Cover The Pan And Bake At 375 Degrees F For About 2 Hours Or Until The Chicken Is Tender. remove Chicken From Roaster. Cover And Set Aside. Put Roaster On Top Of Stove And Bring Remaining Contents To A Slow Boil. gravy: Mix Sour Cream Into Some Of The Hot Broth From Roaster, Whisking Until Smooth. Add Back Into Roaster With Boiling Broth. pre-mix Flour, Water And Salt. Whisk Until Smooth. Gravy Should Have A Nice Salmon Color. Add More Paprika If Desired. spaetzle: Mix Ingredients In A Bowl. Dust Hands And Mix With Flour. Knead Into A Ball. Flatten To About 1/8 Inch Thick. boil Chicken Broth In A Pot. Keeping A Spoon Wet, Section Off Pieces Of Spaetzle Dough. Cook In The Broth For About 3 To 6 Minutes. place Chicken And Spaetzle On A Plate And Cover With Gravy. |
