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Chicken Stew / Potato Pierogies

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • Optional:
  • 1/2 lb bacon, chopped into half pieces
  • 3 Tbs olive oil
  • 3 1/2 lb boneless skinless chicken cut into chunks
  • Salt & Pepper
  • 2 onions, chopped
  • 5 cloves of garlic, chopped
  • 4 carrots peeled & chopped
  • 2 rounded Tbs sweet paprika
  • 1 Tbs cumin
  • 1/2 ts dried marjoram
  • 2 bay leaves
  • 2 Tbs flour
  • 1/2 cup white wine
  • 2 1/2 cups chicken stock
  • 1 28 oz can crushed tomatoes
  • 4 Tbs butter
  • 24 potato pierogies
  • 1/2 cup sour cream
  • 1/4 cup chives, chopped
  • 1 Tbs lemon zest
  • 1 Tbs rosemary, chopped
  • 2 Tbs parsley, chopped

Details

Preparation

Step 1

Place a large pot of water over high heat and bring to a boil for the pierogies
Place a large dutch oven over med-high heat with 1 Tbs olive oil. Add the bacon and cook until brown and crisp, about 2-3 minutes. Season chicken pieces with salt & pepper, ad to the pot with bacon brown all sides, about 5 minutes. Add onions, carrots and garlic, paprika, cumin,marjoram and bay leaves, and cook for about 4-5 minutes, until veggies ate tender. Make a well in the middle of the pan and add 2 Tbs of olive oil. Add the flour to the oil and mix to form a paste.
Add white wine, scraping up all of the brown bits on the bottom of the pan. Add the chicken stock and tomatoes and cook for about 20 minutes until the stew has thickened.
While the stew is cooking, cook the pierogies according to the package directions. Drain and coat lightly with olive oil so they do not stick together. Heat a medium-size nonstick skillet over medium-high heat, add the butter and cook until butter turns slightly brown and gives off a nutty smell. Make sure not to burn the butter. Add the cooked pierogies to the skillet and cook until slightly browned on both sides, about 1-2 minutes per side.
Serve the stew in large bowls, topped with a Tbs of sour cream and some chopped chives with a sprinkle of lemon zest, rosemary and parsley.
Place the pierogies on top of the stew.

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