Chicken Paprikash with Spaetzal

This has to be one of my families favorite recipes! It is great for the fall, spring, and especially the Winter. It is absolutely delicious and I hope you try it!
Here is the recipe:

For the Spaetzal:
1 tablespoon of melted butter
2 tablespoons of water
1/2 teaspoon of baking powder
Dash of salt
Two eggs
1 1/2 cups of flour
Dash of nutmeg


For the Chicken Paprikash:
2 tablespoons of butter
1/2 cup chopped onions
1 garlic clove, minced
1 1/2 tablespoons of paprika (the good kind)
1 teaspoon of salt
1 tomato, peeled and chopped
1 green pepper, seeded and chopped
3/4 cup of chicken stock
1 (3 pound) chicken, cut into pieces
1/4 cup of flour
1/4 cup of half and half
1/2 cup of sour cream

For the paprikash:
In a Le Creuset heat the butter, and add the onions and garlic and sauté until light brown. Add the paprika, salt, tomato, green pepper, and stock. Cover and cook for 10 minutes over medium heat.
Add the chicken, cover and cook for 1 hour.
Remove the skin from the chicken, and put it back in the pot, add more chicken stock if necessary.
Cook as long as possible (2 hours or more, or until the meat falls of the bone)
Add the flour to the half and half, and add a little bit of hot sauce, and add it to the paprikash. Stir it around. Cook uncovered for 10 minutes, or until not thickened.
Add the sour cream and cook until it is heated through. Serve over spaetzal (recipe is below)

For the spaetzal:
Whisk the butter, water, baking powder, salt, nutmeg, and eggs together. Add the flour, and stir briskly with a fork. Batter should be very sticky and elastic. Boil a large pot of salted water, and spray the spaetzal maker with vegetable spray. Put it over the boiling water. Pour the batter into the spaetzal maker, and drop the spaetzal into the boiling water. When they float to the top, leave them there for another minute, then remove them with a slotted spoon and put them in a bowl. Toss them with butter, and salt. Serve on the bottom of the chicken paprikash.

ENJOY!!!!!!!