Chicken Paprikash with Spaetzle

Chicken Paprikash with Spaetzle
Servings: 6 Prep 20 mins Cook 24 mins Bake 325°F 45 mins


  • 1 whole chicken (about 4 pounds), cut into 12 pieces (2 drumsticks, 2 thighs, 2 wings, breasts in thirds), skin removed
  • 1 1/4 teaspoons salt
  • 2 tablespoons vegetable oil
  • 1 medium sweet onion, diced
  • 1 sweet red pepper, diced
  • 3 tablespoons all-purpose flour
  • 2 tablespoons sweet paprika
  • 1 tablespoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 2 cups low-sodium chicken broth
  • 2 medium tomatoes, seeded and diced
  • 1 cup sour cream
  • 1 box (10 ounces) spaetzle (such as Maggi) or egg noodles, cooked
  • Fresh chopped parsley, if desired

Make It

1. Heat oven to 325 degrees . Season chicken pieces with 1/4 teaspoon of the salt. Heat oil in a Dutch oven over medium-high heat. Brown chicken in two batches, 3 to 4 minutes per side (12 to 16 minutes total). Remove to a plate, keeping as much oil in the pan as possible.

2. Reduce heat to medium. Add onion and red pepper; cook 3 minutes to soften slightly. Mix in flour, sweet and smoked paprika, and cayenne pepper. Cook 2 minutes, stirring constantly. Add broth, tomatoes and remaining 1 teaspoon salt. Bring to a boil and simmer 3 minutes to thicken. Add browned chicken back to pot, ladling a bit of sauce on top. Cover and bake at 325 degrees for 45 minutes or until chicken is very tender.

3. Remove chicken; cover to keep warm. Add sour cream to a bowl; whisk in a cup of the hot sauce to temper. Whisk sour cream mixture back into pot. Serve two pieces of chicken over cooked spaetzle with several spoonfuls of sauce. Garnish with parsley, if desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 482, Fat, total (g): 17, chol. (mg): 128, sat. fat (g): 6, carb. (g): 48, fiber (g): 5, pro. (g): 31, sodium (mg): 598, Percent Daily Values are based on a 2,000 calorie diet.