Tag someone that can use a little bit of comfort food right now and share this Creamy Paprika Chicken with Spätzle recipe to warm their bones. This meal could be paired with: 🍷 MALAT Weingut & Hotel Pinot Blanc Am Zaum with a full body and neutral or no oak maturation is a rewarding combination. 🍷 Weingut Ingrid Groiss Grüner Veltliner Braitenpuechtorff, full-bodied; the all round favorite pairs well with the intensity of the paprika thanks to its juicy extract, subject to the mineral characters of the wine not being too pronounced. 🍷 Domaine Ciringa Fosilni Breg Sauvignon Blanc, single-vineyard quality, is an ideal companion to the sweet paprika spice, thanks to its ripe aromas. INGREDIENTS For 6 (or lots of leftovers!) – 2 Spring chickens, each about 1.4kg – 250g finely chopped onions – 100g oil – 40g sweet peppers – 600ml of water or soup broth – 250ml sour cream – 40g wheat flour – 1 tea spoon of concentrated tomato – 125ml of single cream – Salt, lemon juice, lemon zest – Spätzle or pasta of your choice PREPARATION Divide the chicken into quarters (or into smaller pieces if desired) and clean. Remove the meat from the backbone and breastbone, but cook them together. Season with salt and gently fry in hot oil and then take out of the pan. Pan-fry the onions in the chicken stock, and stir in the paprika, and immediately pour on water or soup. Add the tomato concentrate and grated lemon zest, and add salt. Add the chicken pieces, cover and continue to cook. Once again, remove the chicken pieces. Mix the flour and sour cream with a whisk, gently stir it in the sauce and let it boil for a few minutes. Then stir in the single cream. Strain the sauce through a sieve and add lemon juice to taste. Place the chicken onto a warmed plate and add the sauce and serve with traditional bite-sized “Spätzle” dumplings or boiled potatoes with parsley. Recipe and photo by Austrian Wine©