Paprika Chicken Stew with Potato Pierogies

This is a great meal for a family because the longer it sits, the better it gets! Leave the stew on the stovetop with the lid on and brown up the pierogies right before serving.

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Name: Paprika Chicken Stew with Potato Pierogies
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Uncategorized
Ingredients: 1/2 pound Bacon (about half of a package) , chopped into half inch pieces; 3 tablespoon extra-virgin olive oil (EVOO), divided, plus some for coating the pierogies; 3 1/2 pounds Boneless chicken skinless, cut into chunks; Salt and pepper; 2 large onions chopped; 4 Carrot peeled and chopped; 5 garlic cloves smashed and roughly chopped; 2 tablespoon sweet paprika; 1 tablespoon cumin; 1/2 teaspoon Dried marjoram; 2 bay leaves; 2 tablespoons flour; 1/2 cup white wine; 2 1/2 cups chicken stock; 1 can 28 oz crushed tomatoes; 4 tablespoons butter; 24 potato pierogies (if unavailable, serve over buttered egg noodles); 1/2 cup sour cream; 1/4 cup chives chopped; 1 tablespoon lemon zest; 1 tablespoon rosemary chopped; 2 tablespoon parsley chopped

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INGREDIENTS

1/2 pound Bacon ; (about half of a package) , chopped into half inch pieces
3 tablespoon extra-virgin olive oil ; (EVOO), divided, plus some for coating the pierogies
3 1/2 pounds Boneless chicken ; skinless, cut into chunks
Salt and pepper
2 large onions ; chopped
4 Carrot ; peeled and chopped
5 garlic cloves ; smashed and roughly chopped
2 tablespoon sweet paprika
1 tablespoon cumin
1/2 teaspoon Dried marjoram
2 bay leaves
2 tablespoons flour
1/2 cup white wine
2 1/2 cups chicken stock
1 can 28 oz crushed tomatoes
4 tablespoons butter
24 potato pierogies ; (if unavailable, serve over buttered egg noodles)
1/2 cup sour cream
1/4 cup chives ; chopped
Optional:
1 tablespoon lemon zest
1 tablespoon rosemary ; chopped
2 tablespoon parsley ; chopped

Servings

INSTRUCTIONS

Preparation

Place a large pot of water over high heat and bring up to a boil for the pierogies.

Place a large Dutch oven over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the bacon and cook until brown and crisp, about 2-3 minutes. Season chicken pieces with salt and pepper, add to the pot with the bacon and 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 the veggies are tender. Make a well in the middle of the pan and add 2 tablespoons of EVOO. Add the flour to the EVOO and mix to form a paste.

Add the 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 EVOO 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 though! Add the cooked pierogies to the pan and cook until slightly browned on both sides, about 1-2 minutes per side.

Serve the stew in large bowls topped with a tablespoon or so of sour cream and some chopped chives with a sprinkle of lemon zest, rosemary and parsley. Place the pierogies on top of the stew and eat!

NOTES

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Paprika Chicken Stew with Potato Pierogies

1/2 pound Bacon (about half of a package) , chopped into half inch pieces
3 tablespoon extra-virgin olive oil (EVOO), divided, plus some for coating the pierogies
3 1/2 pounds Boneless chicken skinless, cut into chunks
 Salt and pepper
2 large onions chopped
4 Carrot peeled and chopped
5 garlic cloves smashed and roughly chopped
2 tablespoon sweet paprika
1 tablespoon cumin
1/2 teaspoon Dried marjoram
2 bay leaves
2 tablespoons flour
1/2 cup white wine
2 1/2 cups chicken stock
1 can 28 oz crushed tomatoes
4 tablespoons butter
24 potato pierogies (if unavailable, serve over buttered egg noodles)
1/2 cup sour cream
1/4 cup chives chopped
 Optional:
1 tablespoon lemon zest
1 tablespoon rosemary chopped
2 tablespoon parsley chopped

Preparation

Place a large pot of water over high heat and bring up to a boil for the pierogies.

Add the 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.

Serve the stew in large bowls topped with a tablespoon or so of sour cream and some chopped chives with a sprinkle of lemon zest, rosemary and parsley. Place the pierogies on top of the stew and eat!

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Nutrition

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Serving Size: 1 Serving (668g)
Recipe Makes: 6 Servings

Calories: 758
Calories from Fat: 363 (48%)

Amt Per Serving		% DV

	Total Fat 40.4g	54 %
	Saturated Fat 14.7g	74 %
	Monounsaturated Fat 17.1g
	Polyunsanturated Fat 4.5g
Cholesterol 209mg		64 %
Sodium 1797.7mg		62 %
Potassium 1454.6mg		38 %
Total Carbohydrate 18.3g		5 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 14.6g
Protein 77g		110 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 758

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