Post by bee on Mar 3, 2007 13:41:54 GMT -5
I made this tonight for dinner ~ it is EXCELLENT. I used 6 chicken breast halves and about a 1/2 head escarole chopped. If using the escarole, add during the last 5 minutes of cooking.
Paprika Chicken Stew with Potato Pierogies
recipe by Rachael Ray
This is a great meal for a family because the longer it sits, the better it gets. Leave the stew on the stove top with the lid on and brown up the pierogies right before serving.
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 tablespoons flour
2 rounded tablespoons sweet paprika
1 tablespoon cumin
1/2 teaspoon dried marjoram
2 bay leaves
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
Optional:
1 tablespoon lemon zest
1 tablespoon rosemary, chopped
2 tablespoon parsley, chopped
preparation
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 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, scrapping 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 in boiling water. Remove from the water, drain and coat lightly with EVOO so they do not stick together. Heat a medium non-stick 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 with about a tablespoon of sour cream and chopped chives.
Or serve the stew with a sprinkle of lemon zest, rosemary and parsley. Place the pierogies on top of the stew and eat!
Yields 6 servings
aired on: December 5, 2006
Paprika Chicken Stew with Potato Pierogies
recipe by Rachael Ray
This is a great meal for a family because the longer it sits, the better it gets. Leave the stew on the stove top with the lid on and brown up the pierogies right before serving.
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 tablespoons flour
2 rounded tablespoons sweet paprika
1 tablespoon cumin
1/2 teaspoon dried marjoram
2 bay leaves
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
Optional:
1 tablespoon lemon zest
1 tablespoon rosemary, chopped
2 tablespoon parsley, chopped
preparation
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 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, scrapping 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 in boiling water. Remove from the water, drain and coat lightly with EVOO so they do not stick together. Heat a medium non-stick 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 with about a tablespoon of sour cream and chopped chives.
Or serve the stew with a sprinkle of lemon zest, rosemary and parsley. Place the pierogies on top of the stew and eat!
Yields 6 servings
aired on: December 5, 2006