Shop the Seasonal Edit
THISTLE & THYME
Paprika chicken with buttery spaetzle

Recipes  /  High-Protein

Smoked paprika chicken & spaetzle

Smoky paprika gravy clinging to soft egg noodles and browned chicken.

TOTAL TIME

45 min

SERVES

4

DIFFICULTY

Medium

What you’ll need

  • 600 g chicken thighs
  • 2 tbsp smoked paprika
  • 2 onions, finely sliced
  • 250 ml chicken stock
  • 150 g soured cream
  • 300 g spaetzle or egg noodles
  • Butter, flour, salt and pepper

Method

  1. Brown the seasoned chicken in butter; set aside.
  2. Soften the onions, dust with paprika and flour.
  3. Add stock and simmer into a gravy.
  4. Return the chicken; braise 20 minutes.
  5. Boil the spaetzle; swirl soured cream through the sauce and serve.

Cook’s tip

Bloom the paprika in fat for 30 seconds — raw paprika tastes dusty.

Portrait of Lena Vogt

Lena Vogt

Cookbook Author at Thistle & Thyme Table. Every recipe is cooked twice in our kitchen before it earns a place here.

More recipes to try

Pasta with lemon, herbs and tomatoes Light Cuisine

Lemon butter pasta al limone

 Charred salmon fillet with greens and grains Fish

Charred salmon & greens bowl

 Creamy rice pudding in a bowl with stewed fruit Winter Classics

Spiced winter rice pudding
All recipes Gift the dish