Tuesday, December 05, 2006

Chicken Stew with Pierogies

From Rachael Ray 12/5/06

1/2 lb (about half of a package) smoky, good-quality bacon, chopped into half-inch pieces
3 Tbsp extra-virgin olive oil (EVOO), divided plus some for coating the pierogies
3 1/2 lbs 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 Tbsp flour
2 rounded tablespoons sweet paprika
1 Tbsp cumin
1/2 tsp dried marjoram
2 bay leaves
1/2 C white wine
2 1/2 C chicken stock
1 28-ounce can crushed tomatoes
4 Tbsp butter
24 potato pierogies (if unavailable, serve over buttered egg noodles)
1/2 C sour cream
1/4 C chives, chopped
1 Tbsp lemon zest
1 Tbsp rosemary, chopped
2 Tbsp parsley, chopped

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!

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