Chicken With Potato Pierogies Recipes

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PAPRIKA CHICKEN STEW WITH POTATO PIEROGIES



Paprika Chicken Stew with Potato Pierogies image

Paprika Chicken Stew with Potato Pierogies

Provided by The Rachael Ray Staff

Number Of Ingredients 35

1/2 pound (about half of a package) smoky
good-quality bacon
chopped into half-inch pieces
3 tablespoon extra-virgin olive oil (EVOO)
divided
plus some for coating the pierogies
3 1/2 pounds boneless
skinless chicken breasts and thighs
cut into chunks
Salt and freshly ground black pepper
2 large onions
chopped
4 carrots
peeled and chopped
5 cloves garlic
smashed and roughly chopped
2 rounded tablespoons sweet paprika
1 tablespoon cumin
1/2 teaspoon dried marjoram
2 bay leaves
2 tablespoons flour
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
1 tablespoon lemon zest
1 tablespoon rosemary
chopped
2 tablespoon parsley
chopped

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



Chicken with Potato Pierogies image

Number Of Ingredients 8

1 package (16-ounce) frozen potato filled pierogies
2 tablespoons margarine or butter
6 boneless skinless chicken breast halves (about 1 3/4 pounds)
1/2 cup chicken broth
1/4 cup half and half
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1 (4-ounce) can sliced mushrooms, drained

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.

Nutrition Facts : Nutritional Facts Serves

PIEROGI CHICKEN SUPPER



Pierogi Chicken Supper image

Chicken, cheese and onion combine with frozen pierogi to give dinner a change of pace. Best part is, it takes just 30 minutes to get this satisfying skillet supper on the table. -Barbara Scott, Walkersville, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 package (16 ounces) frozen pierogi
1 pound boneless skinless chicken breasts, cut into 2x1/2-inch strips
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, divided
1/2 large sweet onion, thinly sliced
1/2 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 444 calories, Fat 16g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 762mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 3g fiber), Protein 33g protein.

PAPRIKA CHICKEN STEW WITH POTATO PIEROGIES



Paprika Chicken Stew With Potato Pierogies image

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.

Provided by TasteTester

Categories     Stew

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 21

2 teaspoons extra virgin olive oil
1/2 lb good-quality smoky bacon, chopped into 1/2-inch pieces
2 lbs boneless skinless chicken breasts or 2 lbs 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
2 tablespoons sweet paprika (Hungarian style)
1 tablespoon ground cumin
1/2 teaspoon dried marjoram or 1/2 teaspoon oregano
1 fresh bay leaves or 1 dried bay leaf
2 tablespoons olive oil
1/2 cup white wine (we don't use wine, so I'll just increase the chicken broth by 1/2 cup more)
2 cups chicken stock
15 ounces crushed tomatoes
1/2 cup sour cream
12 frozen potato pierogies
2 tablespoons butter
1/4 cup fresh chives (snipped or chopped)
1 lemon, zest of
1/4 cup fresh flat-leaf parsley, chopped

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.

Nutrition Facts : Calories 854.3, Fat 54.5, SaturatedFat 18.6, Cholesterol 217.7, Sodium 1152.9, Carbohydrate 24, Fiber 5.1, Sugar 6.7, Protein 62

CHICKEN WITH PEROGIES



Chicken with perogies image

Make and share this Chicken with perogies recipe from Food.com.

Provided by crymara

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 dozen frozen potato & cheese pierogi
1 (10 3/4 ounce) can cream of mushroom soup
1 (4 ounce) can sliced mushrooms, drained
1 (8 ounce) can peas, drained
2 cups cooked chicken, cubed or shredded
1 cup grated cheddar cheese

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



Chicken & Pierogies Casserole image

Make and share this Chicken & Pierogies Casserole recipe from Food.com.

Provided by Sandylee

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

1 dozen frozen potato & cheese pierogi, thawed
1 (10 3/4 ounce) can cream of chicken soup
3/4 cup milk
1 (4 ounce) can sliced mushrooms, drained
1 cup frozen peas
2 cups cubed cooked chicken

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



Potato Pierogies image

I used to help my mother make pierogies every spring for Easter and every fall for Thanksgiving.. they're time consuming to make, but well worth the effort!

Provided by Laura Elisabeth

Categories     Savory Pies

Time 2h10m

Yield 6 per person, 6 serving(s)

Number Of Ingredients 12

1 large egg
2 tablespoons sour cream
1 cup milk
4 1/2-5 cups all-purpose flour
4 tablespoons unsalted butter, melted
5 lbs baking potatoes, peeled and quartered (about 10 medium potatoes)
1/4 lb unsalted butter, melted
2 ounces cheddar cheese, grated (about 1/2 cup)
4 ounces cream cheese
coarse salt
fresh ground black pepper
2 tablespoons cornmeal

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.

Nutrition Facts : Calories 1034, Fat 37.3, SaturatedFat 22.7, Cholesterol 134.4, Sodium 169.4, Carbohydrate 152.4, Fiber 9.5, Sugar 3.7, Protein 23.5

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