recipe of the week: hungarian paprika chicken with spaetzle

this is a little labour intensive but so very worth it.

spaetzle
1C plus 2T all-purpose flour
1 3/4t salt
3 large eggs, lightly beaten
1/3C whole milk
1t vegetable oil
medium sized colander (or spaetzle maker)
1T unsalted butter
1T chopped parsley
1/2t fresh lemon juice

boil a large pot of water and prepare an ice bath in a separate large pot.
mix flour and salt in one bowl; mix eggs, milk and oil in a separate bowl.
whisk dry and wet ingredients together until smooth.
place colander over the boiling water and pour half the batter through, forcing batter with a spatula where necessary.
boil dumplings until cooked, about 5 mins.
remove spaetzle with a slotted spoon and place into the ice bath.
drain all of the cooked spaetzle and set aside for up to 2 hours.

when you're ready with the rest of dinner....

melt butter in a fry pan.
add spaetzle when butter is frothy and warm through.
add lemon juice and parsley and continue cooking for a few minutes.
dish up and pour chicken over the top.

hungarian paprika chicken
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
3T sweet hungarian paprika
2t hot hungarian paprika
1t salt, plus 1/2 t
3T butter
2t minced garlic
1T tomato puree
1 to 1 1/2C chicken stock
1/2 cup sour cream

coat chicken in 2T sweet paprika, 1t hot paprika and 1t salt.
melt butter in large pan and fry remaining 1T sweet paprika, 1t hot paprika and 1/2t salt for 2 mins.
add garlic and cook for 30 seconds and then add chicken; frying until sealed, about 4 mins.
add enough stock to just cover the chicken, bring to the boil, cover, turn down the heat and simmer for 10-15 mins.
uncover and simmer until the chicken is cooked and almost all the liquid has evaporated and slightly thickened (another 10-15 mins or so).
stir in the sour cream and heat through.
serve over spaetzle.