Chicken Paprikash with Spaetzle

This is a classic Hungarian dish that is mild and warm. Very much a comfort food.

Ingredients:
Chicken:   
1-3 lb chicken parts   
1 medium onion, diced   
1 tablespoon smoked paprika   
2 tablespoons butter or margarine   
1 tablespoon oil   
4-6 cups water   
1 (8.16 ounce) container sour cream
  
Spaetzle:
 2 cups all-purpose flour
 2-6 eggs
 salt and pepper

Start by heating the oil in a large pot and browning your chicken parts. Remove the chicken and add the butter or margarine to the pot. Sauté the onion in the melted butter until transparent. Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. Chicken should be very tender and about to fall off bones. Remove chicken and set aside.

Add enough fresh water to pot to bring back to original level. Check flavor of broth. If flavor is weak add a bullion cube to produce a well flavored broth. Bring broth to boil. Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter. Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked. Spaetzle is cooked when it floats on surface. You may need to remove some to get it all in the pot. With all spaetzle cooked and in pot you now add your sour cream to broth (the amount is individual according to how creamy you wish the sauce to become and how much water you started with).