This is one of several recipes for Chicken Paprikash and Backhendl (fried chicken) that member Bob Strauch sent from the issue of the Allentown, PA Morning Call in the column called "Recipe Exchange".

CHICKEN PAPRIKA w/SPÄTZLE (DROP NOODLES)
(from Dorothy Shafer, Emmaus, PA)

Ingredients-Chicken:
  • 1/2 cup chopped onion
  • 1/2 cup butter
  • 1 broiler-fryer, cut up (2 1/2-3 lbs.)
  • 2/3 cup flour
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 1 1/4 cups water
  • 2 Tbsp. paprika
  • 1 cup milk
  • 1 pt. sour cream
Preparation-Chicken:
Saute onion in butter, remove and save. Shake chicken in a paper bag with flour, 1 tsp. salt, and pepper until coated. Save 2 Tbsp. of this seasoned flour. Brown chicken in remaining fat. Add 1 cup water and the onions, cook covered over low heat for 30 minutes or until tender. Remove chicken, keep warm. Make a paste of the seasoned flour, paprika, salt and water. Stir into skillet, add milk, cook while stirring constantly until thickened. Then cook 10 minutes longer. Add sour cream, very slowly to avoid curdling. Add chicken. Serve on heated platter with Spätzle.

Ingredients-Spätzle:
  • 1 egg
  • 1 cup water
  • 1 tsp. salt
  • 2 1/2 cups sifted flour
Preparation-Spätzle:
Beat egg, water and salt together, blend flour in slowly. Mix.

Add 3 tsp. salt to 3 quarts of boiling water. Drop dough by 1/2 teaspoonfuls into the boiling water until tender, and when noodles rise to top of water, they are done. Remove noodles, keep warm. Repeat until all dough is used. Drizzle melted butter generously over noodles.

Notes:
Makes 4 servings.