I found this recipe from Emeril Lagasse on the Food Network. It is delicious and surprisingly light. Emeril recommends serving this dish over Spaetzle. I served it over egg noodles. However, if you prefer to make Spaetzle, click on that link for my recipe already published.
Blend the tomatoes in a food processor. Reserve 1/2 cup.
Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onions and sauté around 2 minutes until translucent. Stir occasionally. Stir in the garlic and sauté for a minute until it’s soft.
Add the chicken, paprika, salt and pepper. Stir well until the chicken has browned completely.
Add the chicken stock and then add the tomato sauce. Stir well. When bubbling, reduce heat to simmer and cover. Simmer for a minimum of 25 minutes but you can simmer several hours until you are ready to serve.
Before serving, prepare the egg noodles according to the instructions on the package. In large bowls, place a serving of the noodles. Then ladle the chicken paprika over the noodles. Garnish with a dollop of sour cream and chopped parsley. Serves 4.
Ingredients
Directions
Blend the tomatoes in a food processor. Reserve 1/2 cup.
Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onions and sauté around 2 minutes until translucent. Stir occasionally. Stir in the garlic and sauté for a minute until it’s soft.
Add the chicken, paprika, salt and pepper. Stir well until the chicken has browned completely.
Add the chicken stock and then add the tomato sauce. Stir well. When bubbling, reduce heat to simmer and cover. Simmer for a minimum of 25 minutes but you can simmer several hours until you are ready to serve.
Before serving, prepare the egg noodles according to the instructions on the package. In large bowls, place a serving of the noodles. Then ladle the chicken paprika over the noodles. Garnish with a dollop of sour cream and chopped parsley. Serves 4.