Chicken Paprikash

Serves: 4 | Prep Time: 15 mins | Cook Time: 70 mins

Quantity	Ingredient
	Spätzle
2	Eggs
1 1/2 cups	All-pupose flour
1/2 cup	Water
1/2 tsp	Salt
1/4 tsp	Baking powder, double-acting
1 dash	Nutmeg
	Chicken
1 tbsp	Pork lard, or butter
4	Chicken thighs, bone-in and skin-on
1	Yellow onion, medium, very finely chopped
3	cloves garlic, finely minced
1	Roma tomato, seeds removed and very finely diced
1	Hungarian bell pepper, diced
2 tbsp	Sweet Hungarian paprika
1 cup	Chicken Broth
1 tsp	Salt
1/2 tsp	Black pepper
1 1/2 tbsp	All-purpose flour
3/8 cup	Sour cream, room temperature
1/8 cup	Heavy whipping cream

Heat the lard (or butter) in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate.
In the same fat, add the onions and fry until golden brown. Add the garlic, tomatoes, and Hungarian bell pepper. Fry another 2-3 minutes.
Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
While the pot simmers, make the spätzle. Bring a pot of salted water to boiling. Beat eggs and combine with remaining spätzle ingredients. Process batter through a spätzle cutter directly into boiling water. Cook a sample first - add water to remaining batter if too heavy. Drain cooked dumplings.
In a mixing bowl, combine the sour cream and heavy cream. Stir in the flour to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps.
Bring the pot to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
Serve over spätzle.

Spätzle recipe from The Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker