Chicken With Potato Pierogies Recipes

PAPRIKA CHICKEN STEW WITH POTATO PIEROGIES

Steps:

• 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 pieces 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
• 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
• While the stew is cooking, cook the pierogies according to the package directions
• Drain and coat lightly with EVOO so they do not stick together
• Heat a medium-size nonstick 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 topped with a tablespoon or so of sour cream and some chopped chives with a sprinkle of lemon zest, rosemary and parsley
• Place the pierogies on top of the stew and eat!

CHICKEN WITH POTATO PIEROGIES

Steps:

• Cook and drain pierogies as directed on package. Melt margarine in 12-inch skillet over medium-high heat. Cook chicken in margarine about 5 minutes, turning once, until light brown. Add broth. Cover and cook 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.Add potato pierogies and remaining ingredients to chicken. Cook uncovered about 5 minutes or until hot.1 Serving: Calories 285 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 105mg Sodium 550mg Carbohydrate 19g (Dietary Fiber 1g) Protein 33g% Daily Value: Vitamin A 8% Vitamin C 2% Calcium 4% Iron 12%Diet Exchanges: 1 Starch, 4 Lean MeatTry ThisPierogies are potato-filled dumplings. If you can't find them, you can easily use frozen cooked gnocchi to make Chicken with Potato Gnocchi.

PIEROGI CHICKEN SUPPER

Steps:

• Cook pierogi according to package directions; drain. Meanwhile, toss chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute chicken and onion until chicken is no longer pink. Remove from pan., In same pan, heat remaining butter over medium heat; saute pierogi until lightly browned. Stir in chicken mixture; sprinkle with cheese. Cover; remove from heat and let stand until cheese is melted.

PAPRIKA CHICKEN STEW WITH POTATO PIEROGIES

Steps:

• 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.

CHICKEN WITH PEROGIES

Steps:

• Preheat oven to 350 degrees.
• Coat a 2-quart casserole with nonstick cooking spray.
• In medium saucepan, over high heat, thaw frozen pierogies in boiling water for 5 minues.
• Drain: set aside.
• In large saucepan, over medium heat, combine soup, mushrooms, peas and chicken.
• Cook stirring about 5 minutes, or until heated through.
• Place pierogies in casserole.
• Place vegatables over pierogies.
• Sprinkle with grated cheese.
• Bake 15 minutes.

CHICKEN & PIEROGIES CASSEROLE

Steps:

• Preheat oven to 350ºF.
• Butter a 2 qt casserole dish.
• Place pierogies in bottom of dish.
• In a large bowl, combine soup, milk, mushrooms, peas and chicken.
• Pour over pierogies.
• Bake for 45 minutes or until heated through.
• Note: I have used unthawed pierogies and just added 15 additional minutes to the baking time.

POTATO PIEROGIES

Steps:

• In a medium bowl, whisk the egg.
• Add the sour cream, and whisk until smooth.
• Add the milk and 1 cup water, and whisk until combined.
• Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
• Turn dough out onto a well-floured surface, and work in about 1 cup flour as you knead.
• Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked in. Continue kneading for about 8 to 10 minutes, working in another 1/2 cup flour.
• The dough should be elastic and no longer sticky.
• Be careful not to add too much flour as this will toughen the dough.
• Place dough in a lightly floured bowl, and cover with plastic wrap; set aside while you prepare the filling.
• Cook potatoes in salted boiling water until fork-tender.
• Drain, and mash with a potato masher.
• Add melted butter and cheeses, and continue to mash until well-incorporated.
• Season with salt and pepper to taste.
• Place a large pot of salted water over high heat, and bring to a boil.
• Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
• On a floured surface, roll out dough to about 1/8-inch thickness.
• Using a 2 1/2-inch-diameter glass or cookie cutter, cut out as many circles as possible.
• Gather dough scraps together, roll out again, and continue cutting.
• Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle.
• Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a thoroughly sealed crescent.
• Transfer to linen towel.
• Continue until all dough circles are filled.
• Add pierogi to the boiling water in batches.
• They will sink to the bottom of the pot, then rise to the top.
• Once they rise, let them cook for about 1 minute more.
• Meanwhile, drizzle platter with melted butter.
• Remove pierogi from pot, and transfer to platter to prevent sticking.
• Serve immediately.