Chicken Paprikash (Paprikas Csirke) with Spaetzle

Prep Time: 30 minutes - 1 hour | Cook Time: 1 - 2 hours | Serves: 4
Dinner » Chicken » German

Ingredients:

When I was at university I told my friend/chef about Paprikash and he tried his hand at making it. What follows is his recipe, which is fantastic. In a very short amount of time it has become my boyfriend's favorite meal EVER.

One important note on paprika - it is absolutely necessary that you use good, sweet Hungarian paprika for this. You use a lot of it and the quality of the paprika is essential to the end result - you cannot use any old McCormick's stuff and expect this to taste good. Go outside and discover your closest Eastern European grocer. There you will find the tastiest paprika known to mankind, and now you're ready to begin. Or you can go to Budapest like we did and just grab some there. Your choice.

Feel free to make these recipes side-by-side (they work great if you've got someone else to tagteam with) or make the paprikash and then start the spaetzle.

Chicken Paprikash (Paprikas Csirke)

3.5-4.5 pounds chicken parts (you definitely want something on the bone. We usually grab a package of legs & thighs at the supermarket)
2 Tbsp butter
3 cups very thinly sliced onions (pref white)
1/4 cup sweet Hungarian paprika (see note above)
2 Tbsp all-purpose flour
1.5 cups chicken stock
1 Tbsp minced garlic
1 large bay leaf
1-1.5 cup creme fraiche (use sour cream if creme fraiche not avail)
salt & pepper 
 
 
Step 1:

(some ingredients are not shown in picture)

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