Hungarian Paprika Chicken and Spaetzle

For the chicken, cut chicken into pieces, rinse and pat dry. Peel onions and garlic and finely chop. Rinse and halve bell pepper, remove seeds and ribs and cut into small cubes. Peel parsnip and carrot and dice finely. Heat oil in a large saucepan and sauté onion and garlic until lightly browned. Add bell pepper and sauté briefly, stir in carrots, parsnip, sweet paprika and paprika and mix well. Add poultry stock and chicken pieces to saucepan and simmer for about 45 minutes (if using chicken breasts, simmer for about 30 minutes). Remove chicken from sauce and keep warm. Puree sauce, season to taste with salt, pepper and sweet paprika and stir in creme fraiche. Return chicken to sauce.

For the spaetzle, mix flour, salt and a little water until smooth. Knead eggs into flour mixture and gradually knead in more water, up to 200 ml (approximately 1 cup) in total, until mixture is thick and pasty. Beat spaetzle mixutre with a hand mixture at the highest speed until bubbly.

Boil a large pot of salted water. Press spaetzle mixture in portions through a spaetzle press into boiling water, return water to a boil and cook until done. Skim finished spaetzle from water with a slotted spoon, rinse with cold water and drain. Repeat with remaining spaetzle mixture.

Cut chorizo into ​​cubes. Rinse and halve green bell pepper, remove seeds and ribs and chop. Sauté chorizo and green bell pepper in butter and toss with spaetzle.