Serving a dish made with potatoes over noodles is common in Eastern European cuisines. The flavors and textures mesh beautifully. Spaetzle, a tiny German dumpling, is available in most well-stocked supermarkets in the pasta sections.

Ingredients

4 serv.

boneless skinless chicken thighs, cut into 1-inch pieces↗12 ounces
onion, chopped↗1⁄2 cup
garlic clove, minced↗1
cooking oil1 -2 tablespoon
medium potatoes, peeled and diced↗2
water↗
paprika↗1 1⁄2 teaspoons
salt↗1⁄2 teaspoon
caraway seed1⁄4 teaspoon
dried marjoram, crushed1⁄4 teaspoon
fresh ground pepper↗1⁄4 teaspoon
pinch dried thyme, crushed↗1
all-purpose flour↗2 tablespoons
water↗2 tablespoons
hot cooked noodles or spaetzle noodles
sour cream (optional)↗

Step-by-step instructions

1
In a large skillet cook chicken, onion, and garlic in 1 tablespoon hot oil for 3-4 minutes; or till chicken is tender and no pink remains.
2
Drain off fat. Add potatoes, tomatoes, 1/4 cup water, paprika, salt, caraway seed, marjoram, pepper and thyme. Bring to a boil; reduce heat. Cover and simmer for 10-12 minutes, or till potaotes are tender.
3
Stir together the flour and 2 tablespoons water; stir into chicken mixture. Cook and stir till thickened and bubbly. Cook and stir for one minute more. Serve over hot noodles or spaetzle. If desired serve with sour cream.

Source: food.com

Original recipe ↗

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