K-Jon's Chicken Paprikash

This is one of my families favorite dishes. We serve it with spaetzle. One important note on paprika - it is absolutely necessary that you use good, sweet Hungarian paprika for this. You use a lot of it and the quality of the paprika is essential to the end result - you cannot use any old McCormick’s stuff and expect this to taste good. Go outside and discover your closest Eastern European grocer.

• Ready In: 1 hr 30 mins
• Serves: 6
• Yields: 6 10 ounce

Ingredients

• 3 -4  lbs chicken (bone in)
• 2  cups onions (diced)
• 2  tablespoons butter
• 2  cups flour (reserve 2 tablespoons)
• 5  tablespoons sweet Hungarian paprika
• 1⁄2 cup sour cream
• 2  cups  chicken stock
• 1  bay leaf
• 1  lb  spaetzle  dumplings (frozen)
•  salt and pepper

Directions

1. 1.) Heat Butter, add 2 tablespoon paprika and onion, mix well, 10 minutes.
2. 2.) Remove set aside.
3. 3.) Add 2 tablespoons paprika to flour and mix well.
4. 4.) add chicken and dredge in flour, add to hot pan and brown, might need oil.
5. 5.) add onion mixture and chicken stock, simmer covered for 45 minutes.
6. 6.) remove chicken and skim excess oil off top.
7. 7.) add 2 tablespoons of flour and 1 tablespoon paprika to sour cream and blend well.
8. 8.) add to sauce and mix well. simmer 5 minutes more.
9. 9.) serve with spaetzle.