How to Make Chicken Paprikash and Spaetzle

Ingredients

• 1/4 cup Extra Virgin Olive Oil (for sautéing vegetables)
• 1 medium Onion (peeled and sliced thin)
• 1 large Red Bell Pepper (seeded, ribs removed, sliced thin)
• 1 can (14.5 oz) Diced Tomatoes (drained)
• 5 cloves Garlic (roughly chopped)
• 1 tsp Salt (table salt for vegetables)
• 2.5 cups Chicken Broth (low‑sodium preferred)
• 2 tbsp Sweet Paprika (Hungarian sweet paprika, not smoked or hot)
• 0.25 tsp Cayenne Pepper (adds gentle heat)
• 4 pieces Bone‑In Chicken Thighs (skin removed, excess fat trimmed)
• 0.75 tsp Black Pepper (freshly ground for seasoning chicken)
• 0.33 cup Sour Cream (full‑fat, for finishing sauce)
• 3 tbsp All‑Purpose Flour (to thicken and stabilize sour cream)
• 2 tbsp Fresh Parsley (chopped, for garnish)
• 2 cups All‑Purpose Flour (Spaetzle) (for spaetzle dough)
• 0.75 tsp Salt (Spaetzle) (seasoning for dough)
• 0.5 tsp Black Pepper (Spaetzle) (seasoning for dough)
• 0.25 tsp Ground Nutmeg (freshly grated just before use)
• 3 large Eggs (room temperature)
• 0.75 cup Whole Milk (for spaetzle dough)
• 2 tbsp Unsalted Butter (melted, for tossing spaetzle)
• 1 tbsp Salt (Pasta Water) (for seasoning boiling water)

Instructions

1. Heat Oil

   Place the Dutch oven over medium‑high heat and add 1/4 cup extra‑virgin olive oil. Heat until the oil shimmers but does not smoke.

   Time: PT2M

2. Prepare Vegetables

   Peel and thinly slice the onion. Core, seed, and thinly slice the red bell pepper. Drain the canned tomatoes. Roughly chop the garlic cloves.

   Time: PT5M

3. Sauté Vegetables

   Add the sliced onion, bell pepper, drained tomatoes, chopped garlic, and 1 tsp salt to the hot oil. Stir to combine.

   Time: PT1M

4. Cook Vegetables

   Cook, stirring occasionally, for about 10 minutes until the vegetables soften and a light fond forms on the bottom of the pot.

   Time: PT10M

   Temperature: medium‑high

5. Trim Chicken Skin

   While the vegetables cook, pat the chicken thighs dry with paper towels. Grip the skin with the towel and pull it off. Trim any excess fat with kitchen shears.

   Time: PT5M

6. Season Chicken

   Season the skin‑removed thighs with 1 tsp salt and 3/4 tsp freshly ground black pepper.

   Time: PT1M

7. Deglaze and Add Spices

   Pour 2½ cups chicken broth into the pot, scraping up any browned bits. Stir in 2 tbsp sweet paprika and ¼ tsp cayenne pepper.

   Time: PT2M

8. Braise Chicken

   Nestle the seasoned chicken thighs into the sauce. Bring to a gentle simmer, then reduce heat to medium‑low, cover, and cook for 30 minutes, flipping the pieces halfway through.

   Time: PT30M

   Temperature: medium‑low

9. Make Spaetzle Dough – Dry Ingredients

   In a bowl combine 2 cups all‑purpose flour, ¾ tsp salt, ½ tsp black pepper, and ¼ tsp freshly grated nutmeg. Whisk to distribute evenly.

   Time: PT3M

10. Make Spaetzle Dough – Wet Ingredients

    In a separate bowl whisk together 3 large eggs and ¾ cup whole milk until smooth.

    Time: PT2M

11. Combine Dough and Rest

    Pour the egg‑milk mixture into the flour mixture. Stir until a sticky, lump‑free dough forms. Cover the bowl with plastic wrap and let rest for 20 minutes.

    Time: PT20M

12. Prepare Sour Cream Thickener

    In a small bowl combine 1/3 cup sour cream with 3 tbsp all‑purpose flour. Stir until smooth.

    Time: PT1M

13. Temper Sour Cream

    Ladle about ½ cup of the hot paprikash liquid into the sour‑cream mixture, whisking constantly. Then whisk the tempered mixture back into the pot.

    Time: PT3M

14. Finish Sauce

    Simmer the paprikash uncovered for an additional 5 minutes until the sauce thickens slightly.

    Time: PT5M

    Temperature: medium‑low

15. Boil Water for Spaetzle

    Bring a large pot of water to a rolling boil, add 1 tbsp salt, and keep it at a steady boil.

    Time: PT5M

    Temperature: boiling

16. Press Spaetzle

    Place the spaetzle insert over the boiling water. Keep a cup of cold water nearby to rinse the insert. Spoon portions of the rested dough onto the insert and press through, allowing the noodles to drop into the water. Cook in batches; the spaetzle are done when they float, about 1 minute per batch.

    Time: PT5M

    Temperature: boiling

17. Drain and Butter Spaetzle

    Using a fine mesh strainer, lift the spaetzle from the water, let drain briefly, then return to the pot. Toss with 2 tbsp melted unsalted butter until coated.

    Time: PT2M

18. Add Fresh Parsley

    Stir 2 tbsp chopped fresh parsley into the paprikash for color and freshness.

    Time: PT1M

19. Plate and Serve

    Serve each chicken thigh over a mound of buttered spaetzle. Top with an extra dollop of sour cream, a sprinkle of sweet paprika, and a few parsley leaves.

    Time: PT2M

Nutrition Facts

Calories

530

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Extra Virgin Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot
• Instead of Red Bell Pepper: yellow bell pepper
• Instead of Diced Tomatoes: fresh diced tomatoes
• Instead of Garlic: garlic paste
• Instead of Salt: kosher salt
• Instead of Chicken Broth: vegetable broth, water with bouillon
• Instead of Sweet Paprika: mild smoked paprika (use less)
• Instead of Cayenne Pepper: red pepper flakes
• Instead of Bone‑In Chicken Thighs: bone‑in chicken drumsticks
• Instead of Black Pepper: white pepper
• Instead of Sour Cream: Greek yogurt, crème fraîche
• Instead of All‑Purpose Flour: gluten‑free flour blend
• Instead of Fresh Parsley: fresh dill
• Instead of All‑Purpose Flour (Spaetzle): bread flour
• Instead of Salt (Spaetzle): kosher salt
• Instead of Black Pepper (Spaetzle): white pepper
• Instead of Ground Nutmeg: nutmeg powder (less aromatic)
• Instead of Eggs: egg substitute (for veg)
• Instead of Whole Milk: 2% milk, plant‑based milk
• Instead of Unsalted Butter: olive oil
• Instead of Salt (Pasta Water): kosher salt

Equipment Needed

• Dutch Oven
• Cutting Board
• Chef's Knife
• Measuring Cups and Spoons
• Wooden Spoon or Spatula
• Mixing Bowls
• Whisk
• Plastic Wrap
• Ladle
• Fine Mesh Strainer
• Spaetzle Insert (metal press)
• Large Pot for Boiling Water
• Skimmer or Slotted Spoon
• Tongs (optional)

Critical Steps — Do Not Skip

• Removing the chicken skin without tearing the meat
• Adding paprika directly to the broth to avoid scorching
• Tempering the sour cream with hot sauce liquid to prevent curdling
• Resting the spaetzle dough for 20 minutes to improve texture
• Pressing spaetzle in small batches to avoid soggy noodles

Chef Tips from the Video

• Use Hungarian sweet paprika for authentic flavor; avoid smoked or hot varieties unless you want a different profile.
• Grate nutmeg fresh right before adding to the spaetzle dough for maximum aroma.
• Kitchen shears make skin removal from chicken thighs quick and safe.
• Resting the spaetzle dough relaxes gluten, making it easier to press through the insert.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of broth if sauce thickens.

Freezer: Cool completely, then transfer sauce and chicken (separate from spaetzle) to freezer‑safe bags. Freeze up to 2 months. Thaw overnight in refrigerator and reheat.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The spaetzle dough can be mixed a day ahead and kept refrigerated; bring to room temperature before pressing.
• Paprikash sauce can be finished up to 2 days ahead; reheat gently and add fresh sour cream before serving.

Frequently Asked Questions