Sunday dinner at my house - how to make Chicken Paprikash with Spaetzle

Chicken Paprikash

INGREDIENTS
2 to 2 1/2 pounds of chicken
A pinch of salt
2-3 Tbsp butter
2-3 large yellow onions
Black pepper to taste
2 Tbsp paprika
1 cup chicken broth
1 cup sour cream

PREPARATION
1 Lightly salt the chicken pieces and let them sit at room temperature while you cut the onions. Slice the onions.

2 Heat a large sauté pan over medium-high heat and melt the butter. When the butter is hot, pat the chicken pieces dry with paper towels and place them in the pan. Let the chicken pieces cook 4-5 minutes on one side, until well browned, then turn them over and let them cook 2-3 minutes on the other side. Remove the chicken from the pan to a bowl, set aside.

3 Add the sliced onions to the sauté pan and cook them, stirring occasionally, scraping up the browned bits from the chicken, until lightly browned, about 7 minutes.

4 Add the paprika and some black pepper to the onions and stir to combine. Add the chicken broth, again scraping up the browned bits from the bottom of the pan, and then nestle the chicken pieces into the pan, on top of the onions. Cover and cook on a low simmer for 30-35 minutes (depending on the size of your chicken pieces).

5 When the chicken is done to your taste, remove the chicken from the pan. Allow the pan to cool for a minute and then slowly stir in the sour cream. If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through. Add the chicken back to the pan and coat with the sauce.

To make the spaetzle:
2 cups of flour
1 cup of milk
2 eggs
A pinch of salt

Boil water in a large pot
Mix the spaetzle dough until smooth
Take a teaspoon and drop bits of dough into the boiling water
When dumplings float, they are cooked.  Ladle out with a slotted spoon or carefully drain.  Serve spaetzle with paprika sauce and chicken.