It's a Keeper: Paprika Chicken Stew with Potato Pierogies (or Buttered Noodles)

I often feel like I don't take advantage of the recipes on Rachael Ray's talk show enough, but there are just so many of them! And not all of them are 30 minute meals, so it does take a bit more research to find one that will work. I definitely found one that worked when I found the recipe for Paprika Chicken Stew with Potato Pierogies.

Even before I found out that I had gestational diabetes, we tried to steer towards whole grains, so I used the suggested egg noodles (whole wheat) instead of the potato pierogies. (I made this meal before my GD diagnosis, but I bet I could still eatit as long as I limited the amount of noodles I ate....). Although, I think it would be pretty darn good with the pierogies, so I might give them a try next time.

This recipe felt very much like comfort food to me, probably because of the noodles, but it had a ton of flavor and couldn't have been easier to make. Just remember that when you chop stuff up, it doesn't have to be all pretty! Just get the job done and get that food on the table! Here is the recipe with my comments in brackets:

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 [There's no such thing in my store, so I just go with the regular paprika, which may or may not be the same thing?]
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) [They sell potato pierogies in the frozen food section of my store, but I used whole wheat egg noodles.]
1/2 cup sour cream
1/4 cup chives, chopped
Optional: [I skipped these - I figure if they are really optional, I'll save the couple bucks and the extra time.]
1 tablespoon lemon zest
1 tablespoon rosemary, chopped
2 tablespoon parsley, chopped

Yields: 6 servings

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!

Check out a few more pictures:

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