Chicken Paprikash (David)

2 med. sized onions, thinly sliced

1 cube chicken bouillon

2 tsp. salt (optional)

1 Tbs. paprika

1 tsp. pepper

½ cup sour cream

2 Tbs. oil

1½ cup water

1 2½ -3lb. chicken fryer, cut into parts

1/3 cup flour (for coating & thickening gravy)

Coat chicken parts with flour and brown in oil until nicely browned. Remove chicken from pan, sauté onions. Place browned chicken on top of onions. Dissolve chicken bouillon in water, add salt and paprika. Pour over chicken, bring liquid to simmer; cover and cook about 25 minutes or until chicken is tender. Remove chicken from pan; using flour remaining from coating chicken, make a paste with flour and small amount of water, stir into simmering liquid in pan, stirring constantly until thickened. Add sour cream, stir in well. Add cooked chicken, stir to coat, bring up to simmer to heat chicken thoroughly. Serve with spaetzle.

Spaetzle:

2 cups flour

½ cup water

3 eggs

½ tsp. salt

Beat eggs with salt and water, mix in flour until fairly smooth. Batter will be soft. Using spaetzle maker or colander, force batter through appliance and into boiling water in large pan. Cook about five minutes or until spaetzle are tender. Drain in colander and serve immediately.