International Recipes
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
- 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.
- 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.
- 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.