It was snowing like crazy here today so no going to the grocery store. I had thawed out some chicken and wanted to make something that felt like “comfort food”. My German mother-in-law used to make this when she would come to visit and I have always loved it. She cooked her chicken in tomato sauce and just added the spaetzle at the end, but I like cooking them separately. It always brings back very fond memories of her cooking in the kitchen when my three sons were little. They always baked together.
- 4 tablespoons butter, cubed
- 1 large onion, chopped
- 1/2 cup all-purpose flour
- 2 tablespoons paprika, divided
- 1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
- 1/2 teaspoon salt
- 3 tablespoons chopped fresh parsley
- 1-1/4 cups chicken broth
- 1 cup sour cream
- 3 tablespoons capers with juice
- 4 cups all-purpose flour (you can also use whole wheat flour)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg (optional)
- 4 large eggs
- 1 1/4 cup milk or water + more as needed (milk produces a richer Spaetzle) (add more flour if the dough is too runny, add more milk or water if it’s too stiff)
- 1. In a heavy skillet, saute chopped onions until tender. Set aside.
- 2. In a large plastic resealable bag, combine flour and 1-1/2 teaspoons paprika; add chicken, a few pieces at a time and shake to coat.
- 3. Place chicken in skillet; brown on all sides. Add the salt, parsley, broth and remaining paprika. Cover and cook over low heat until juices run clear, about 45 minutes.
- 4. For spaetzle, in a large bowl, stir the flour, eggs, milk, salt and baking powder until smooth (dough will be sticky). In a large saucepan, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water.
- 5. With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter.
- 6. Remove chicken from skillet; set aside. In the same skillet, stir in the sour cream, capers and juice and onions. Return chicken to the skillet and gently heat through. Place spaetzle on a platter and top with chicken. Serve with sauce.