Chicken Paprikas With Herbed Spaetzle

Recipe Ingredients

2 lbs	908g / 32oz	Boneless skinless chicken breasts - cut 1" cubes
3 tablespoons	45ml	Sweet Hungarian paprika
2 teaspoons	10ml	Hot Hungarian paprika
1 1/2 teaspoons	7.5ml	Salt - divided
3 tablespoons	45ml	Butter, bacon fat, or lard
1 cup	62g / 2.2oz	Finely-chopped yellow onion
2 teaspoons	10ml	Minced garlic
1/2 cup	31g / 1.1oz	Chopped peeled seeded tomatoes
1 cup	237ml	Chicken stock - (to 1 1/2)
1/2 cup	118ml	Sour cream
		Herbed Spaetzle
1 cup	62g / 2.2oz	All-purpose flour - plus
2 tablespoons	30ml	All-purpose flour
1 3/4 teaspoons	8.8ml	Salt
3 teaspoons	15ml	Eggs - lightly beaten (large)
1/3 cup	78ml	Whole milk
1/4 cup	23g / 0.8oz	Minced mixed herbs
		= (such as parsley, chives,
		Tarragon, or basil)
1 teaspoon	5ml	Vegetable oil
1 tablespoon	15ml	Unsalted butter
1 tablespoon	15ml	Chopped parsley
1/2 teaspoon	2.5ml	Fresh lemon juice

Recipe Instructions

Season the chicken with 2 tablespoons of the sweet and 1 teaspoon of the hot paprika, and 1 teaspoon of the salt.

Melt the butter in a large saute pan over medium-high heat. Add the onions and remaining tablespoon of sweet paprika, 1 teaspoon of hot paprika, and remaining 1/2 teaspoon of salt, and cook, stirring, for 2 minutes. Add the garlic and cook for 30 seconds. Add the chicken and cook, stirring, until golden, about 4 minutes. Add the tomatoes and cook for 1 minute. Add enough stock to cover the chicken and bring to a boil. Lower the heat, cover, and simmer until the chicken is tender and cooked through, about 25 minutes, adding more stock as needed.

Uncover and add the sour cream. Cook gently until incorporated and warmed through, about 2 minutes. Season, to taste.

To serve, divide the Herbed Spaetzle among 4 large plates, spoon the chicken and sauce over the noodles, and serve immediately.

Herbed Spaetzle: Combine the flour and 3/4 teaspoon of the salt in a large bowl. In a separate bowl, whisk together the eggs and milk, then add to the flour, whisking until smooth. Add the oil and mix well.

Prepare an ice bath in a large bowl and set aside.

Bring 4 quarts of water and the remaining teaspoon of salt to a rolling boil in a large stockpot. Pour half of the batter into a spaetzle maker or a medium colander set over the boiling water. With a rubber spatula, force the batter through the holes of the spaetzle maker or colander into the water. (The water will rise and foam quickly.) Cook the dumplings, stirring, until they rise to the surface, about 5 minutes. Transfer with a long-handled spoon or strainer to the ice bath.

Repeat with the remaining batter. Drain and place in a clean container. (The spaetzle can be prepared to this point up to 2 hours in advance, and kept tightly covered in the refrigerator until ready to assemble.)

Melt the butter in a large non-stick skillet or saute pan over medium-high heat. When the butter is foamy, add the spaetzle, parsley, and lemon juice, and stir to combine. Cook until the spaetzle is warmed through and the flavors are well blended.

Remove from the heat and serve immediately with the Chicken Paprikas. (Makes 4 cups)

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E68) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.