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Title: Spaetzle And Chicken Paprika
Yield: 1 Serving

Ingredients

    315 g  sifted flour
      1 ts salt
      1    egg; slightly beaten
    225 ml water
     55 ml butter; melted
      2 ts salt
      1 l  water
      1    frying chicken,
      8 sl bacon
    1/4 c  finely chopped onion
    170 g  flour
      2 tb flour
  1 1/2 ts salt
  1 1/2 ts paprika
  1 1/2 tb paprika
      1    cu chicken bouillon
    150 ml milk
      1 l  thick sour cream

Instructions

Bring to boiling in 2.5-3.5 l saucepan, 1 l water and 2 tsp salt.
Meanwhile, sift together and set aside the flour and 1 tsp salt. Combine
in another bowl and mix the egg and 225 ml water. Gradually add flour
mixture to egg mixture, stirring until smooth. (Batter should be very
thick and break from the spoon instead of pouring in a continuous
stream). Spoon batter into the boiling water by 1/2 teaspoonsful,
dipping spoon into water each time. Do not make the noodles too big.
Cook only one layer of noodles at a time; do not crowd. After noodles
rise to the surface, boil gently 5-8 minutes, or until soft when pressed
against the side of the pan with a spoon. Don't overcook them (if you're
not sure they're done taste one). Remove from water with a slotted
spoon, draining for a second, and place into a warm bowl. Toss noodles
lightly with the butter.

Clean, rinse and pat dry the chicken, and cut into pieces. Dice bacon
and place into Dutch oven. Cook slowly, stirring and turning frequently,
until bacon is slightly crisped. Add the chopped onion and cook until
transparant, stirring occasionally. Meanwhile, coat chicken evenly by
shaking 2-3 pieces at a time in a plastic bag containing 170 g flour, 1
1/2 tsp salt, and 1 1/2 tsp paprika. With slotted spoon, remove bacon
and onion from pan, leaving bacon fat in pan and set aside. Save 30 ml
bacon fat and set aside. Slightly increase the heat under the pan.
Lightly and evenly brown the chicken, starting with meatier pieces, and
browning skin sides first. When chicken is browned, reduce heat. Cover
pan tightly and cook chicken slowly for about 25-40 minutes until thick
pieces are tender when pierced with a fork. Meanwhile, dissolve chicken
bouillon in 225 ml hot water and set aside. Melt saved bacon fat again
in a small saucepan over low heat. Blend into the fat 2 Tbls flour. Heat
until the mixture bubbles, stirring constantly. Remove from heat and
gradually add chicken broth, stirring all the while. Return to heat and
bring to rapid boil. Keep stirring! Cook 1-2 minutes longer. Gradually
add (still stirring of course) milk and 1 1/2 Tbls paprika. When
thoroughly heated, remove saucepan from heat. Stirring vigorously with a
whisk or fork, add the sour cream to the sauce in small amounts. Mix in
the bacon and onion. Pour the sauce into the skillet over each piece of
chicken. Cook over low heat, stirring sauce and turning chicken
frequently for 3-5 minutes or until thoroughly heated; do not boil.
Cover pan tightly; turn off heat under chicken and let stand about 1
hour. About twice during hour, spoon sauce over chicken. Reheat just
before serving. Sprinkle lightly with paprika and serve over Spaetzle.

These are both authentic European recipes, however the Paprikas (as you
might have guessed) is Hungarian, not German. If possible, try to get
Hungarian paprika, because it is much fresher and the flavor is stronger
than the typical American variety. The Hungarian paprika (pah' pri kah)
is normally sold in small tins. You can buy it at most grocery stores.
Also, the Paprikas can be made more quickly if necessary, just cut out
letting it stand for an hour, and simply cook it a little more with the
chicken. And, you may want to double up on the sauce so as to have
plenty to go around...all of my friends eat twice as much sauce as
anything else!

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Per serving (excluding unknown items): 1570 Calories; 81g Fat (46%
calories from fat); 49g Protein; 162g Carbohydrate; 359mg Cholesterol;
52443mg Sodium

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Contributor: Liz Kornya (Poohbear) zilla@jhunix.HCF.JHU.EDU

Preparation Time: 0:00

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