Paprika Chicken Stew with Potato Pierogies: Rachael Ray

Posted on June 25, 2007. Filed under: Chicken, Main Dish |

Paprika Chicken Stew with Potato PierogiesDinner

This is a great meal for a family because the longer it sits, the better it gets. Leave the stew on the stove top with the lid on and brown up the pierogies right before serving.
Salt and freshly ground black pepper
2 large onions, chopped
4 carrots, peeled and chopped
5 cloves garlic, smashed and roughly chopped
2 tablespoons flour
2 rounded tablespoons sweet paprika
1 tablespoon cumin
1/2 teaspoon dried marjoram
2 bay leaves
1/2 cup white wine
2 1/2 cups chicken stock
1 28-ounce can 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.

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 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.

wfd_flour

Add the white wine, scrapping 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 in boiling water. Remove from the water, drain and coat lightly with EVOO so they do not stick together. Heat a medium non-stick 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 with about a tablespoon of sour cream and chopped chives.

wfd_sourcream

Or serve the stew with a sprinkle of lemon zest, rosemary and parsley. Place the pierogies on top of the stew and eat!

Yields 6 servings


Go to source: Paprika Chicken Stew with Potato Pierogies | Rachael Ray Show

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3 Responses to “Paprika Chicken Stew with Potato Pierogies: Rachael Ray”

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I do not see where it mentions how much or
what cuts of chicken were used. How much, and
was it a whole chicken in serving pieces or
just white meat (?).

This is probably my favorite soup/stew of all time. Everyone I have fixed it for has raved about it…

5 stars and more!

For C. Lara RE: the chicken to use for this recipe. This version has left out the chicken AND the bacon amounts. The bacon is a half pound of good quality, smokey bacon, cut into pieces and browned. The chicken is 3 1/2 lbs. of boneless, skinless chicken breasts and thighs
Best to check the original version on Rachael’s website in case more is missing from the recipe.


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