Chicken Paprikash (Paprikas Csirke) with Spaetzle ( German Recipes )

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Step 5:

Add the onions to the remaining fat in the s****et.

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Step 6:

Reduce the heat slightly. Cook, stirring often, until the onions just begin to color (about 10 minutes). Sprinkle the paprika and flour over the onions.

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Step 7:

Cook, stirring continuously, for one minute, until it looks like this:

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Step 8:

Add in the chicken stock, garlic and bay leaf. Bring the mixture to a boil, stirring continuously. Return the chicken with all accumulated juices to the pan.

Reduce he heat so that the liquid barely bubbles. Cover the pan and cook, turning the chicken once or twice, until the dark meat pieces release clear juice when pricked with a fork (20-30 minutes).

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Step 9: Remove the chicken to a new clean plate and pick out the bay leaf and toss it away.