Recipe: Chicken Paprikash

Dear Holly,
Here's an old PA Dutch recipe.

Chicken Paprikash

4 lbs. chicken parts, or you can use boneless breasts
1 tsp. salt
1 tsp. ground black pepper
6 Tbsp. butter
1 cup chopped onion
1 1/2 tsp. paprika
1 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 1/2 Tbsp. fresh dill (optional)
spatzle (recipe to follow)

Sprinkle chicken parts evenly with salt and pepper and let stand, covered, for a few minutes. Melt the butter in a large heavy saucepan and the saute the onion over medium heat until clear, about 3 minutes. Stir in paprika. Add the seasoned chicken, sprinkle with flour and simmer over medium low for 30 minutes, turning so they get golden on all sides. Stir in broth, cover, and simmer for 15 minutes more. Remove chicken to a heated serving dish and keep covered. Stir the sour cream and dill into the broth and heat through over medium heat. Pour over chicken and spatzle.

Spatzle:
1 1/2 cups flour
pinch of salt
2 eggs, lightly beaten
1/2 cup milk

Combine flour and salt. Stir in eggs. Add milk gradually and beat until smooth. Pinch off small portions and drop into boiling water. Boil until they rise to the surface, then cook over low heat for about 12 minutes. Drain.