CHICKEN PAPRIKASH PIEROGIS
Provided by Food Network
Categories main-dish
Time 2h10m
Yield about 1 dozen
Number Of Ingredients 18
Steps:
- To make the roux: In a medium skillet, melt 3 tablespoons of butter over low heat. Add the olive oil then, using a wooden spoon, stir in the flour. Cook, stirring, until the mixture thickens and pulls from the sides of the pan. Remove the roux from the heat before it browns.
- To make the filling: In a large skillet, melt 3 tablespoons of butter over medium heat. Add the onion and cook, stirring frequently, until the onion is soft, about 15 minutes. Add the roux to the onions then add 1 cup of chicken stock. Simmer the stock, stirring constantly, until it thickens, about 5 minutes. Add the parsley, chives, paprika and sun-dried tomatoes. Allow the sauce to return to a simmer, then stir in the sour cream. Reduce the heat to medium-low and simmer gently, stirring frequently, until the sauce reduces slightly. Season with salt and pepper and set aside to cool.
- Meanwhile, season the chicken breast with salt and pepper and put it in a medium skillet. Add the remaining 2 cups of chicken stock, cover the skillet and poach the chicken over medium heat until cooked through, about 15 minutes. Uncover the skillet, raise the heat and simmer the chicken until the stock has evaporated. Allow the chicken to cool, then dice and add it to the cooled sauce. Refrigerate the filling until ready to use.
- To make the pierogi: Sift the flour with the salt into a mixing bowl. In separate bowl, beat the eggs with the sour cream and 1 cup of water. Gradually stir the egg mixture into the flour mixture. Turn the dough out onto a floured board and knead it until smooth. Roll the dough out about 1/4-inch thick. Cut the dough into 3-inch rounds. Place a spoonful of filling in the center of each round. Wet the edges of the dough, then fold and seal. Bring a large pot of salted water to a simmer over medium-high heat then reduce the heat to medium. Working in batches, drop the pierogi into the simmering water and cook until they float for several minutes. Drain well and serve warm accompanied by additional sour cream if desired.
PIEROGI CHICKEN SUPPER
Make and share this Pierogi Chicken Supper recipe from Food.com.
Provided by Carly
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pierogies according to package directions.
- Meanwhile, in a large nonstick skillet, saute chicken and onion in butter until juices run clear; remove and keep warm.
- Drain pierogies; add to skillet.
- Cook over medium heat until lightly browned.
- Return chicken mixture to the pan.
- Stir in salt and pepper.
- Sprinkle with cheese.
- Cover and remove from the heat.
- Let stand for 5 minutes or until cheese is melted.
CHICKEN WITH PEROGIES
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
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.
PIEROGI CHICKEN BAKE
My step-son and step-daughter love this chicken dish. It may not be fine dining, but does get the job done when it comes to family dinnertime.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine the chicken, chicken gravy, pierogis, frozen vegetables, and salt/pepper to taste; mix well.
- Transfer to a 13x9 inch baking dish.
- Cover with foil and bake at 350° for 50 minutes.
- Take out of the oven, uncover, and top with French-fried onions.
- Bake, uncovered, 5 more minutes or until onions are golden brown.
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- In a bowl, mix together the flour, sour cream, egg, olive oil and salt until the ingredients bind together. Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the potatoes are tender when pierced with a fork. Drain potatoes and mash. Allow to cool.
- In a skillet, heat the olive oil over medium heat. Stir in the garlic and cook 1 minute or until soft. Stir in chicken and cook for 3-5 minutes or until the chicken is browned and cooked through. Stir in the green onion and Worcestershire sauce. Season with salt and black pepper. Combine the mashed potatoes and chicken. Set aside.
- On a lightly floured surface, roll out the dough to about 1/8-inch thick. Using a 3-inch round cutter, cut out 12-15 rounds. Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds. Fold the dough over, making half moon shapes, pressing out the air. Press and crimp the edges to seal the pierogi.
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