Ingredients

• 3 tablespoons butter
• 4 yellow onions, thinly sliced
• 6 tablespoons paprika
• ¼ teaspoon chili powder
• 3 tablespoons flour
• 2 cups chicken broth
• 4 cloves minced garlic
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 3 ½ pound chickens, quartered, rinsed and dried
• 1 cup sour cream
• Spaetzle
• 2 eggs
• ½ cup water
• 1 ½ cup flour
• ½ teaspoon baking powder
• ¾ teaspoon salt
• 2 tablespoons butter for sauté

Instructions

1. Heat butter over medium heat in a large heavy skillet. Add onions and cook until golden, about 10 minutes.
2. Sprinkle paprika, chili powder and flour over onions and stir for one minute. Stir in broth, garlic, salt and pepper.
3. Bring mixture to a boil, add chicken, cover and simmer until tender, about 45 minutes.
4. After you have made the spaetzle, stir in one cup sour cream and serve with the spaetzle.
5. For spaetzle beat the eggs and water. Add the flour, baking powder and salt and beat with a wooden spoon.
6. Bring a large pot of water to boiling. Put a hand in the batter and squeeze it out through your fingers into the boiling water. Do about two handfuls at a time. Scoop them out after they float to the surface, about one minute. Spread out to dry on a clean dish cloth.
7. Heat the 2 tablespoons butter over medium. Toss in the spaetzle and cook until edges are lightly brown, about 3 minutes.

Notes

1. Can serve with rice or pasta if in a time crunch.