1 2.5 – 3 pound fryer, cut-up (I used breasts and boneless, skinless thighs)
1/3 C all purpose flour
2 T oil (may have to add a bit more)
2 medium onions thinly sliced1
1/3 tsp salt
1 T Paprika (I used the Czech. “HOT” variety)
1/8 tsp pepper
1.5 C chicken stock
½ C sour cream
Coat chicken w/flour, reserve remaining flour. In 12” skillet over med-high heat, in hot oil, cook chicken until browned on all sides, about 7-10 minutes. Remove chicken.
To oil in skillet, add remaining flour and onions, cook, stirring constantly, for 2 minutes. Stir in salt, paprika, pepper, and stock.
Return chicken to skillet, cover and reduce heat to medium, simmer for 25 minutes or until chicken is tender. Turn chicken, once.
Meanwhile prepare Spaetzle. Place Spaetzle on platter and cover w/Chicken Paprika.
In 6 quart Dutch oven over high heat, heat 4 quarts of water and 1tsp. salt to boiling.
In medium bowl, beat:
2 C flour
½ cup water
finely chopped fresh Rosemary(about a teaspoon)
1/2 tsp salt until smooth.
Reduce heat to medium. Over boiling water with rubber spatula, press batter through colander or use your Spaetzle maker. Stir water gently, so Spaetzle will not stick together. Boil 5 minutes or until tender and drain.
(from Good Housekeeping Illustrated Cookbook)