Paprika Chicken with Hungarian-Style Spätzle (Galuska)

Ingredients

• 1 chicken (or 4 chicken breasts)
• 2 onions
• 2 Garlic cloves
• 1 red bell pepper
• 1 parsley root
• 1 Carrot
• 3 tbsp vegetable oil
• 0.75 l poultry stock
• Salt
• Pepper
• 4 tsp sweet paprika powder
• 2 tsp hot paprika powder
• 150 g crème fraîche (min. 30% fat)
• 300 g flour
• 0.5 tsp Salt
• 3 eggs
• 50 g paprika sausage
• 1 green bell pepper
• 2 tbsp butter
• green bell pepper tip
• parsley
• crème fraîche

Instructions

1. 1.

   For the paprika chicken, cut the chicken into pieces, wash and pat dry. Peel and finely chop the onions and garlic. Wash the peppers, halve, deseed and dice. Peel and finely dice the parsley root and carrot. Heat oil in a large pot, add onion and garlic cubes and brown lightly. Add both pepper varieties and sauté briefly, then add carrot, parsley root and pepper cubes and mix well. Pour in poultry stock, place chicken pieces (breasts simmer for about 30 minutes) and cook in paprika sauce for about 45 minutes. Remove chicken from sauce and keep warm. Puree the sauce, season with salt, pepper and paprika powder, fold in crème fraîche. Return chicken to sauce and let it soak, adjust seasoning again.

2. 2.

   For the spätzle, combine flour and salt in a bowl, stir in some water (about 200 ml) until smooth, beat in eggs and gradually add remaining water until a stiff dough forms. Knead on high speed with a hand mixer until bubbles appear.

3. 3.

   In a large pot bring plenty of salted water to boil and spoon or press a bit of dough into the simmering water, let it cook once, skimming off, then cool briefly; repeat until dough is finished.

4. 4.

   Dice paprika sausage, wash green bell pepper, halve, clean and dice. Sauté together in hot butter, add spätzle and brown covered without stirring further.

5. 5.

   Slice chicken, arrange on preheated plates with sauce. Garnish with paprika, parsley and crème fraîche, serve alongside the sautéed galuska.