Bohemian Chicken Paprikash with Spaetzle

Yield: 8 servings

Ingredients

• 3 pounds chicken with skin, cut into pieces
• 2 teaspoons salt
• 4 teaspoons Hungarian paprika, divided
• 1/2 cup butter
• 1 large onion, chopped
• 2 cups water + 3/4 cup
• 1 (16 ounce) container sour cream (2 cups)
• 1/4 cup flour
• Spaetzle or other dumplings

Instructions

1. Sprinkle chicken on all sides with salt and paprika. Melt butter in a large Dutch oven. Add chicken. Sauté until golden. Turn chicken, add onion, and sprinkle with 2 teaspoons paprika. Simmer, covered, for 20 minutes.
2. Add 2 cups water and cook slowly covered until tender. Remove chicken; keep warm. Whisk together sour cream, 3/4 cup water and flour until smooth. Gradually add sour cream mixture to broth. Stir over low heat until sauce is thickened. Add paprika as desired. Return chicken.
3. Keep on low heat, uncovered until serving time.

Nutrition

Per serving: calories 793; carbohydrates 8g; fat 73g; cholesterol 191 mg; protein 27 grams; sodium 847mg; fiber 1g; calcium 99mg; iron 2mg; vitamin A 2012 IU; vitamin C 5 mg; ash 3g; phosphorus 259 mg; potassium 394mg; magnesium 37mg; selenium 23mcg; niacin 9mg; pantothenic acid 2mg; folate 28 mcg; vitamin B12 1 mcg; saturated fat 29g; monounsaturated fat 28g; polyunsaturated fat 11g

The calculations were based on each diner eating 1/8 of the sour cream-butter sauce. Most would eat far less, and many would also discard the chicken skin, which would also decrease calories.