Real Recipes From Real Home Cooks ®
Paprika Chicken Stew with Potato Pierogies
INGREDIENTS
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1/2 pound (about half of a package) smoky, good-quality bacon, chopped into half-inch pieces
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3 tablespoon extra-virgin olive oil (EVOO), divided, plus some for coating the pierogies
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3 1/2 pounds boneless, skinless chicken breasts and thighs, cut into chunks
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Salt and freshly ground black pepper
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2 large onions, chopped
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4 carrots, peeled and chopped
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5 cloves garlic, smashed and roughly chopped
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2 rounded tablespoons sweet paprika
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1 tablespoon cumin
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1/2 teaspoon dried marjoram
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2 bay leaves
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2 tablespoons flour
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1/2 cup white wine
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2 1/2 cups chicken stock
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1 28-ounce can crushed tomatoes
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4 tablespoons butter
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24 potato pierogies (if unavailable, serve over buttered egg noodles)
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1/2 cup sour cream
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1/4 cup chives, chopped
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Optional:
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1 tablespoon lemon zest
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1 tablespoon rosemary, chopped
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2 tablespoon parsley, chopped
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