Bohemian Chicken Paprikash with Spaetzle

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  • 3 pounds chicken with skin, cut in pieces
  • 2 teaspoons salt
  • 4 teaspoons Hungarian paprika, divided
  • 1/2 cup butter
  • 1 large onion, chopped
  • 2 cups water plus 3/4 cup
  • 1 (16 ounce) container sour cream (2 cups)
  • 1/4 cup flour
  • Spaetzle or other dumplings


  1. Sprinkle chicken on all sides with salt and paprika. Melt butter in a large Dutch oven. Add chicken. Sauté until golden. Turn chicken, add onion, and sprinkle with 2 teaspoons paprika. Simmer, covered, for 20 minutes.
  2. Add 2 cups water and cook slowly covered until tender. Remove chicken; keep warm. Whisk together sour cream, 3/4 cup water and flour until smooth. Gradually add sour cream mixture to broth. Stir over low heat until sauce is thickened. Add paprika as desired. Return chicken.
  3. Keep on low heat, uncovered until serving time.

Makes 8 servings.

Nutritional information per serving: calories 793; carbohydrates 8 grams; fat 73 grams; cholesterol 191 milligrams; protein 27 grams; sodium 847 milligrams; fiber 1 gram; calcium 99 milligrams; iron 2 milligrams; vitamin A 2012 IU; vitamin C 5 milligrams; ash 3 grams; phosphorus 259 milligrams; potassium 394 milligrams; magnesium 37 milligrams; selenium 23 micrograms; niacin 9 milligrams; pantothenic acid 2 milligrams; folate 28 micrograms; vitamin B12 1 microgram; saturated fat 29 grams; monounsaturated fat 28 grams; polyunsaturated fat 11 grams

The calculations were based on each diner eating 1/8 of the sour cream-butter sauce. Most would eat far less, and many would also discard the chicken skin, which would also decrease calories.

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