|Chicken thighs/Drumsticks / breasts||2 1⁄4 Pound|
|Black pepper||1⁄4 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Yellow onion||1 Large, sliced|
|Sweet red pepper||1 Large, cored, seeded and cut into 3/4-inch squares|
|Chicken stock/Canned chicken broth||3⁄4 Cup (12 tbs)|
|Spaetzle||10 1⁄2 Ounce (1 Package)|
|Frozen cauliflower florets||10 Ounce (1 Package, Thawed And Drained)|
|Sour cream/Plain low fat yogurt||1 Cup (16 tbs)|
Sprinkle the chicken with the salt and black pepper.
Heat the oil in a 12-inch skillet over moderately high heat for 1 minute.
Add the chicken and brown on each side for 6 to 7 minutes.
Drain on paper toweling.
Discard all but 1 tablespoon of the drippings.
Reduce the heat to moderate.
Add the onion and red pepper to the skillet and saute, stirring occasionally, for 6 to 8 minutes or until softened.
Add the paprika and saute, stirring occasionally, 2 minutes more or until the onion is golden.
Add the stock, stirring to loosen any browned bits on the bottom of the skillet.
Return the chicken to the skillet and bring the mixture to a boil.
Cover, reduce the heat to low, and simmer for 5 minutes.
Gradually stir in the spaetzle, submerging them in the liquid.
Return to a boil, cover, and cook for 10 minutes.
Add the cauliflower and return to a boil.
Cover and cook for 5 minutes or until the cauliflower is tender.
Add the sour cream, and stir for 1 to 2 minutes over low heat without boiling.