Ingredients
1 jar (16 ounces) whole onions, drained4 tablespoons butter, cubed1 large onion, chopped1/2 cup all-purpose flour2 tablespoons paprika, divided1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up1/2 teaspoon salt3 tablespoons chopped fresh parsley1-1/4 cups chicken broth1 cup sour cream3 tablespoons capers with juiceSPAETZLE:1-1/2 cups all-purpose flour2 large eggs, lightly beaten1/2 cup whole milk3/4 teaspoon salt1/4 teaspoon baking powder1 tablespoon butter, melted
Preparation
In a heavy skillet, saute whole onions in butter until lightly browned. Remove and set aside. In the same skillet, saute chopped onions until tender. Set aside.
In a large plastic resealable bag, combine flour and 1-1/2 teaspoons paprika; add chicken, a few pieces at a time and shake to coat.
Place chicken in skillet; brown on all sides. Add the salt, parsley, broth and remaining paprika. Cover and cook over low heat until juices run clear, about 45 minutes.
For spaetzle, in a large bowl, stir the flour, eggs, milk, salt and baking powder until smooth (dough will be sticky). In a large saucepan, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water.
With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter.
Remove chicken from skillet; set aside. In the same skillet, stir in the sour cream, capers and juice and onions. Return chicken to the skillet and gently heat through. Place spaetzle on a platter and top with chicken. Serve with sauce.
