Life so gets in my way of blogging.
Apologies for the lack of new posts, but here's a different one for you: Paprika Chicken Stew with Potato Pierogies. It's another Rachael Ray recipe. This was the first time I made it. Definitely a keeper.
The Husband also gave it two big thumbs up.
I was jonesin' for some pierogies, which is so random I don't even know what to say. But, I bought a box and this is what happened:
I pretty much followed the recipe to the T. I added celery, and I omitted the second dose of olive oil. You don't miss a thing without that extra oil, in my humble opinion.
Anyway, while the weather is still chilly at night, you may want to give this a whirl.
Paprika Chicken Stew with Potato Pierogies
From "Just in Time"
By Rachael Ray
(60 minutes prep and cooking time)
Makes four servings
3 Tbsp. extra virgin olive oil
1/2 pound smoky, good-quality bacon, chopped into 1/2-inch pieces
2 pounds boneless, skinless chicken breasts and thighs, cut into chunks
Salt and pepper
1 large onion, chopped
2 carrots, peeled and grated or finely chopped
3 garlic cloves, chopped
2 Tbsp. sweet paprika
1 Tbsp. ground cumin
1/2 tsp. dried marjoram or oregano
1 fresh or dried bay leaf
2 Tbsp. all-purpose flour
1/2 cup white wine
2 cups chicken stock
1 (15-ounce) can crushed tomatoes
1/2 cup sour cream
12 frozen potato pierogies
2 Tbsp. butter
1/4 cup chopped or snipped fresh chives
1/4 cup fresh flat-leaf parsley, chopped
Place a large pot of water over high heat and bring up to a boil for the pierogies.
Place a large, deep skillet over medium-high heat with 1 Tbsp. of the EVOO, once around the pan. Add the bacon and cook until brown and crisp, 3 to 4 minutes. Season the chicken with salt and pepper, add to the skillet with the bacon, and brown all sides, 7 to 8 minutes. Add the onion, carrots, garlic, paprika, cumin, marjoram and bay leaf and cook for 5 to 6 minutes, until the veggies are just tender.
Make a well in the middle of the pan and add the remaining 2 Tbsp. 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. Stir in the sour cream and remove from the heat.
While the stew is cooking, cook the pierogies in boiling water according to the package directions. Heat a medium skillet over medium-high heat, add the butter and cook until the butter turns slightly brown and gives off a nutty aroma. Drain the cooked pierogies, add them to the pan, and cook until slightly browned on both sides, about 2 minutes per side. Add the chives and turn the pierogies to coat.
Serve the stew in large bowls, sprinkled with lemon zest and parsley. Arrange 3 pierogies on top of each bowl of stew.