How to Make Chicken Paprikash and Spaetzle

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey offers a leaner option, while thighs are more affordable.

Heat 1/4 cup extra virgin olive oil in a Dutch oven over medium high heat until shimmering.

Slice one onion thinly and add to the pot.

Slice one red bell pepper and add to the pot with the onion.

Add one 14 1/2 ounce can of drained diced tomatoes and five chopped cloves of garlic to the pot.

Season with 1 teaspoon of salt and stir.

Cook for about 10 minutes, stirring occasionally, until vegetables are softened.

Trim skin off bone-in chicken thighs and season with 1 teaspoon of salt and 3/4 teaspoon of black pepper.

Add 2 1/2 cups of chicken broth to the pot and scrape up browned bits from the bottom.

Stir in 2 tablespoons of sweet paprika and 1/4 teaspoon of cayenne pepper.

Nestle the chicken thighs into the pot and bring to a simmer.

Cover and cook on medium low for about 30 minutes, flipping the chicken halfway through.

Check the chicken temperature, aiming for at least 195 degrees.

In a bowl, mix 1/3 cup sour cream with 3 tablespoons all-purpose flour to prevent curdling.

Temper the sour cream mixture with 1/2 cup of the hot liquid from the pot, then stir it back into the pot.

Let simmer for about 5 minutes to thicken the sauce.

Prepare spaetzle by mixing 2 cups of all-purpose flour with 3/4 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon ground nutmeg.

Whisk together 3 eggs and 3/4 cup whole milk, then combine with the flour mixture and let rest for 15-30 minutes.

Boil 4 quarts of water with 1 tablespoon of salt, then use a spaetzle insert to drop in the batter and cook until they float.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens