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Recipe of The Month

Babcia's Chicken Paprikash

This recipe was handed down to two generations by a beloved Polish Grandmother (Our Babcia).

Ingredients:

2 medium frying chickens, cut up
1/4 lb. butter
2 medium onions, chopped
salt and pepper
paprika
water
1pint sour cream

Spaetzle

2 cups A-P flour
2 beaten eggs
salt
Water to moisten

Preparation:

Melt butter in a large skillet. Add onion; sauté until tender. Add chicken to pan. Turn and season pieces on all sides with salt and pepper to taste and a generous sprinkling of paprika. Brown chicken on all sides, then add 1/2 inch of water to pan. Cover and cook over medium heat 1 hour or until tender, adding hot water if necessary, and more paprika if desired.

Meanwhile, prepare spaetzle. Beat eggs well. Add flour and enough water to form a sticky dough, mixing until dough leaves sides of bowl. Drop by 1/2 tsp. into a pot of boiling water. Boil 15 minutes, uncovered. Drain in a colander, rinse with cold water and set aside.

Remove chicken from skillet; set aside but keep warm. Cool liquid mixture remaining in skillet. Stir in sour cream. Add spaetzle and chicken. Heat through, without boiling. Season with additional paprika to color mixture a light orange.

Serves four.