Chicken Paprikash Pierogis

Name: Chicken Paprikash Pierogis
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 12
Cuisine: Eastern European, European
Ingredients: 3 Tbsps butter; 720 milliliters chicken stock; 1 teaspoon chopped chives; 2 eggs; 2 Tbsps all-purpose flour; 500 grams all-purpose flour; 1 teaspoon chopped fresh parsley leaves; 2 Tbsps olive oil; 1 onion, diced; 1 Tbsp paprika; 1 teaspoon salt; 12 servings Salt and pepper; 907 grams skinless, boneless chicken breast; 58 milliliters sour cream; 230 milliliters sour cream; 1 Tbsp chopped sun-dried tomatoes; 237 milliliters water

If you want to add more Eastern European recipes to your recipe box, Chicken Paprikash Pierogis might be a recipe you should try. This recipe serves 12. This hor d'oeuvre has 374 calories, 24g of protein, and 14g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have chicken breast, eggs, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 10 minutes.

Instructions

To make the roux: In a medium skillet, melt 3 tablespoons of butter over low heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Olive Oil

All Purpose Flour

Equipment you will use

Wooden Spoon

Frying 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.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the onion and cook, stirring frequently, until the onion is soft, about 15 minutes.

Ingredients you will need

Onion

Add the roux to the onions then add 1 cup of chicken stock. Simmer the stock, stirring constantly, until it thickens, about 5 minutes.

Ingredients you will need

Stock

Onion

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.

Ingredients you will need

Sun Dried Tomatoes

Salt And Pepper

Sour Cream

Paprika

Parsley

Chives

Sauce

Meanwhile, season the chicken breast with salt and pepper and put it in a medium skillet.

Ingredients you will need

Salt And Pepper

Chicken Breast

Equipment you will use

Frying Pan

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.

Ingredients you will need

Stock

Whole Chicken

Sauce

Equipment you will use

Frying Pan

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.

Ingredients you will need

Sour Cream

Dough

All Purpose Flour

Water

Egg

Salt

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Mixing Bowl

Roll the dough out about 1/4-inch thick.

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Dough

Roll

Cut the dough into 3-inch rounds.

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Dough

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.

Ingredients you will need

Dough

Water

Equipment you will use

Pot

Drain well and serve warm accompanied by additional sour cream if desired.

Ingredients you will need

Sour Cream

Equipment

Ingredients

Servings:

3Tbsps

butter 720milliliters

chicken stock 1teaspoon

chopped chives 2

eggs 2Tbsps

all-purpose flour 500grams

all-purpose flour 1teaspoon

chopped fresh parsley leaves 2Tbsps

Salt and pepper 907grams

skinless, boneless chicken breast 58milliliters

sour cream 230milliliters

sour cream 1Tbsp

chopped sun-dried tomatoes 237milliliters

water

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are my top picks for Pierogies. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try J.J. Prum Graacher Himmelreich Kabinett Riesling. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 22 dollars per bottle.