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.
- 9.85 ml extra virgin olive oil
- 226.79 g good-quality smoky bacon, chopped into 1/2-inch pieces
- 907.18 g boneless skinless chicken breasts or 907.18 g boneless skinless chicken thighs, cut into chunks
- salt and black pepper
- 1 large onion, chopped
- 2 carrots, peeled and grated (or finely chopped)
- 3 garlic cloves, chopped
- 29.58 ml sweet paprika (Hungarian style)
- 14.79 ml ground cumin
- 2.46 ml dried marjoram or 2.46 ml oregano
- 1 fresh bay leaves or 1 dried bay leaf
- 29.58 ml olive oil
- 118.29 ml white wine (we don't use wine, so I'll just increase the chicken broth by 1/2 cup more)
- 473.18 ml chicken stock
- 425.24 g crushed tomatoes
- 118.29 ml sour cream
- 12 frozen potato pierogies
- 29.58 ml butter
- 59.14 ml fresh chives (snipped or chopped)
- 1 lemon, zest of
- 59.14 ml fresh flat-leaf parsley, chopped
- Place a large pot of water over high heat and bring up to a boil for the pierogies.
- 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.
- 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.
- 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 2-3 pierogies on top of each bowl of stew.
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.