Paprika Chicken Stew With Potato Pierogies Recipe

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Paprika Chicken Stew With Potato Pierogies

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Ingredients:

Serving

2 tsp extra virgin olive oil
1/2 lb good-quality smoky bacon, chopped into 1/2-inch pieces
2 lbs boneless skinless chicken breasts
salt and black pepper
1 large onion, chopped
2 carrots, peeled and grated (or finely chopped )
3 garlic cloves, chopped
2 tbsp sweet paprika ( hungarian style)
1 tbsp ground cumin
1/2 tsp dried marjoram or 1/2 tsp oregano
1 fresh bay leaves
2 tbsp olive oil
1/2 cup white wine (we don'tsp use wine, so i'll just increase the chicken broth by 1/2 cup more)
2 cups chicken stock
15 oz crushed tomatoes
1/2 cup sour cream
12 frozen potato pierogies
2 tbsp butter
1/4 cup fresh chives (snipped or chopped )
1 lemon , zest of
1/4 cup fresh flat-leaf parsley, chopped

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	577.2 Kcal (2417 kJ)
Calories from fat	272.35 Kcal
		% Daily Value*
Total Fat	30.26g	47%
Cholesterol	108.47mg	36%
Sodium	731.57mg	30%
Potassium	984.78mg	21%
Total Carbs	37.33g	12%
Sugars	7.27g	29%
Dietary Fiber	3.91g	16%
Protein	36.15g	72%
Vitamin C	19.8mg	33%
Vitamin A	0.3mg	10%
Iron	2.2mg	12%
Calcium	101.1mg	10%

Amount Per 100 g
Calories	127.15 Kcal (532 kJ)
Calories from fat	59.99 Kcal
		% Daily Value*
Total Fat	6.67g	47%
Cholesterol	23.89mg	36%
Sodium	161.15mg	30%
Potassium	216.93mg	21%
Total Carbs	8.22g	12%
Sugars	1.6g	29%
Dietary Fiber	0.86g	16%
Protein	7.96g	72%
Vitamin C	4.4mg	33%
Vitamin A	0.1mg	10%
Iron	0.5mg	12%
Calcium	22.3mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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