Denis Ottenwess

How to make chicken paprikash? Simple! Chicken Paprikash2 whole fryer chickens, cut up 1 medium onion, dicedSweet Hungarian paprikaVegetable oil 8 to 12 ounces sour cream 2 cans chicken brothSpaetzle (Sinkers)3 to 4 cups all-purpose flour 6 to 8 eggsPinch of saltWater, if necessarySauté onions in about 1/3 cup vegetable oil in a large skillet over medium heat. Add 1/3 cup of paprika, being careful not to let it burn.Place chicken in skillet to fry, dusting one side again with paprika. Brown about 6 to 8 minutes, turning occasionally. Take chicken out and place in roasting pan.Add chicken broth until it covers chicken. Cover the pan and bake at 375 degrees F for about 2 hours or until the chicken is tender.Remove chicken from roaster. Cover and set aside. Put roaster on top of stove and bring remaining contents to a slow boil.Gravy: Mix sour cream into some of the hot broth from roaster, whisking until smooth. Add back into roaster with boiling broth.Pre-mix flour, water and salt. Whisk until smooth. Gravy should have a nice salmon color. Add more paprika if desired.Spaetzle: Mix ingredients in a bowl. Dust hands and mix with flour. Knead into a ball. Flatten to about 1/8 inch thick.Boil chicken broth in a pot. Keeping a spoon wet, section off pieces of spaetzle dough. Cook in the broth for about 3 to 6 minutes.Place chicken and spaetzle on a plate and cover with gravy. Genuine Rowe Ami Jukebox Remote Volume Control Gwnuine Rowe Ami Jukebox Remote Volume Control Genuine Rowe Ami Jukebox Remote Volume Control.