Paprika Chicken Stew With Potato Pierogies

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

I found this Rachael Ray recipe recently and it sounds delicious. I haven't made it yet but am posting it so I'll have it handy to make when I get some pierogies and try it.

Ingredients Nutrition


  1. Place a large pot of water over high heat and bring up to a boil for the pierogies.
  2. Meanwhile, place a large, deep skillet over medium-high heat with 2 teaspoons of the olive oil. Add the bacon and cook until just brown and crisp, 3-4 minutes. Season the chicken with salt and pepper, add to the skillet with the bacon, and brown all sides, 7-8 minutes. Add the onions, carrots, garlic, paprika, cumin, marjoram or oregano, and bay leaf and cook for 5-6 minutes, until the veggies are just tender.
  3. Make a well in the middle of the pan and add 2 tablespoons olive oil. Add the flour to the olive oil and mix to form a paste. Add the wine (or 1/2 cup chicken broth), scraping up all of the brown bits on the bottom of the pan. Add 2 cups chicken stock and the tomatoes and cook for about 20 minutes, until the stew has thickened. Stir in the sour cream and remove from the heat.
  4. 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.
  5. Serve the stew in large bowls, sprinkled with lemon zest and parsley. Arrange 2-3 pierogies on top of each bowl of stew.
Most Helpful

This is a great recipe. I only used chicken breasts and about 6 halves plus I also used an entire head of escarole and added it during the last 5 minutes of cooking the soup.

Chef Petunia September 28, 2012