The Chew: Michael Symon Chicken Paprikash Recipe with Spaetzle


The Chew: Tastes Like a Million Bucks

Michael Symon said that his Chicken Paprikash is full of flavor and very affordable. It is inspired by the food of eastern Europe. Clinton Kelly said that there was not much food from that area where he grew up in Long Island. Symon said that his childhood friend’s mother made his favorite version of this recipe. It is served with Spaetzle; to save time, you can just use noodles if you want. His advice was to cook the chicken for temperature, not by time, using a wireless thermometer if possible.

The Chew: Michael Symon Spaetzle Recipe Ingredients

  • 3 cups Flour
  • 1/2 cup Milk
  • 4 Eggs
  • 2 tbsp Whole Grain Mustard
  • Salt

Michael Symon: The Chew Spaetzle Recipe Directions

  1. Combine milk and eggs with mustard. Add salt.

    The Chew: Michael Symon Chicken Paprikash Recipe with Spaetzle

    The Chew’s Michael Symon made a classic winter dish from his childhood, an eastern European Chicken Paprikash recipe featuring homemade spaetzle.

  2. Mix in flour and form a batter.
  3. Lightly wet a cutting board and spread the batter two inches wide.
  4. Let chill in the fridge for two hours.
  5. Boil salted water in a bot.
  6. Use a bench scraper to cut dough in 1/4” wide strips and place them in boiling water.
  7. Cook dough until it floats, and then for another 30 seconds.
  8. Remove using a slotted spoon.

Michael Symon: The Chew Chicken Paprikash Recipe Ingredients

  • 5 lb Whole Chicken
  • 1 tbsp Sweet Paprika
  • 1 1/2 halved Onions
  • 4 sprigs Thyme
  • 2 tbsp Smoked Paprika
  • 2 cloves Garlic
  • Olive Oil
  • Salt

Sauce Ingredients

  • 2 tbsp Chicken Fat (or Butter)
  • 1 clove minced Garlic
  • 2 tbsp Flour
  • 1 cup Sour Cream
  • Spaetzle (or Noodles)
  • 1 minced Onion
  • 1 tbsp Sweet Paprika
  • 1 quart hot Chicken Broth

The Chew: Michael Symon Chicken Paprikash Recipe Directions

  1. Mix sweet and smoked paprika with salt and rub this all over the chicken. Refrigerate overnight.
  2. Preheat your oven to 450 F.
  3. Stuff onions, thyme and cloves into the chicken.
  4. Truss the bird.
  5. Drizzle chicken with olive oil and bake on a roasting pan for 20 minutes.
  6. Reduce heat to 325 F and roast one hour, or until finished.
  7. Remove chicken and let rest half an hour.
  8. Reserve some of the fat to use in making the sauce.
  9. Don’t forget to make the Spaetzle.
  10. Combine chicken fat with garlic and onion on medium heat in a sauce pot.
  11. Add a pinch of salt and cook for five minutes.
  12. Add paprika and cook 30 seconds.
  13. Stir in flour with a wooden spoon.
  14. Stir constantly while cooking another two minutes.
  15. Slowly whisk in the chicken broth.
  16. Last, stir in the sour cream and remove from heat.
  17. Adjust paprika to taste.
  18. Add Spaetzle to the sauce.
  19. Serve chicken with sauce and dumplings.




  1. says

    I received a call from my Hungarian mother that you were cooking Hungarian Paprikish today on the Chew and that she wanted to jump through the TV and hit you over the head. I also was born in Hungary and came to the states in 1956. My father was a revolutionarist and we had to escape. I was only 2 years of age. My story is on my website (about me) I have tasted this dish from many restaurants in Canada, Austria, Los Angeles, Palm springs just to name a few and all were similar except your version. I felt your version was totally wrong. I would love to help you with a correct version of this dish. It is a traditional dish of Hungary and how you cooked it is no where near how it is actually done. I’m a great cook and have been cooking this meal for over 40 years. I can help you with the REAL VERSION. You can call me anytime. I would love to hear from you. Judith

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