Paprika Chicken with Spätzle

Ingredients

• 1 chicken
• 4 tsp paprika powder (sweet)
• 2 tsp hot paprika powder
• 2 onions
• 2 Garlic cloves
• 1 Carrot
• 1 parsley root
• 1 bell pepper
• Salt
• Pepper
• 3 tbsp oil
• 0.75 l poultry stock
• 150 g crème fraîche
• 300 g flour
• 200 ml water
• 3 eggs
• 0.5 tsp Salt

Instructions

1. 1.

   Separate the chicken into pieces, wash and pat dry. Peel and finely chop the onions and garlic. Wash the bell pepper, halve it, remove seeds, and dice. Peel and dice the parsley root and carrot. Heat oil in a large pot, add onion and garlic cubes, and brown lightly. Add both paprika varieties and sauté briefly, then add carrot, parsley root, and pepper cubes, mixing well. Pour in poultry stock, place chicken pieces, and simmer in the paprika sauce for about 45 minutes. Remove chicken from the sauce and keep warm. Puree the sauce, season, and fold in crème fraîche. Return chicken to the sauce and let it soak for 10 minutes.

2. 2.

   While the chicken cooks, prepare the spätzle. In a bowl combine flour and salt, stir with some water until smooth, beat in eggs, then gradually add remaining water until a stiff dough forms. Knead on high speed with a hand mixer until bubbles appear. Heat plenty of salted water in a large pot, spoon a bit of dough into a spätzle cutter. Drop the spätzle into simmering water, let them boil once, lift out and shock in cold water, then drain.

3. 3.

   Repeat the process until all dough is used. Just before serving, toss the spätzle in butter in a pan until hot.