Hungarian Chicken Paprika (MI) Recipe

Chicken:
1/3 cup plus 3 tablespoons all-purpose flour
1 (3-pound) fryer, cut into serving size pieces
2 tablespoons oil
2 medium onions, thinly sliced
1 1/2 cups chicken broth
1 teaspoon salt
1 tablespoon Hungarian paprika
1/8 teaspoon pepper
1/2 cup sour cream

Spaetzle (egg noodles):
4 1/2 cups water
2 cups all-purpose flour
3 eggs, beaten
1/2 teaspoon salt
Chopped parsley

Place 1/3 cup of the flour in a large plastic bag. Place the chicken pieces in the bag and coat them. Heat 1 tablespoon of the oil in a large, heavy skillet, and fry the chicken until light brown. Remove the chicken. Add the remaining oil to the skillet, along with the onions and the remaining 3 tablespoons of flour, and fry the onions until golden. Stir in the broth, salt, paprika, and pepper. Add the chicken, and cover. Cook over medium heat for 25 to 30 minutes, turning once, until the chicken is tender.
While the chicken is cooking, prepare the spaetzle. Bring 4 cups of the water to a boil in a large saucepan. In a bowl, combine the flour and the remaining 1/2 cup of water with the eggs and salt until smooth. The dough will be heavy and gluey. Reduce the heat to maintain a steady boil, and drop small pieces of dough into the water. (The dough can also be forced through the slits or holes in a colander or spaetzle maker.) Boil the noodles, which look like small dumplings, for 5 minutes, until tender, but firm. Stir occasionally to prevent sticking. Rinse the cooked noodles with very hot water. Serve immediately.
Place the hot chicken on a serving platter. Whisk the sour cream into the gravy, and pour over the chicken. Serve with hot spaetzle. Garnish with chopped parsley.

Yield: 6 servings