Chicken With Potato Pierogies Recipes

PIEROGI CHICKEN SUPPER

Steps:

• Cook pierogi according to package directions; drain. Meanwhile, toss chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute chicken and onion until chicken is no longer pink. Remove from pan., In same pan, heat remaining butter over medium heat; saute pierogi until lightly browned. Stir in chicken mixture; sprinkle with cheese. Cover; remove from heat and let stand until cheese is melted.

PAPRIKA CHICKEN STEW WITH POTATO PIEROGIES

Steps:

• 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!

CHICKEN WITH POTATO PIEROGIES

Steps:

• Cook and drain pierogies as directed on package. Melt margarine in 12-inch skillet over medium-high heat. Cook chicken in margarine about 5 minutes, turning once, until light brown. Add broth. Cover and cook 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.Add potato pierogies and remaining ingredients to chicken. Cook uncovered about 5 minutes or until hot.1 Serving: Calories 285 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 105mg Sodium 550mg Carbohydrate 19g (Dietary Fiber 1g) Protein 33g% Daily Value: Vitamin A 8% Vitamin C 2% Calcium 4% Iron 12%Diet Exchanges: 1 Starch, 4 Lean MeatTry ThisPierogies are potato-filled dumplings. If you can't find them, you can easily use frozen cooked gnocchi to make Chicken with Potato Gnocchi.

CHICKEN & PIEROGIES CASSEROLE

Steps:

• Preheat oven to 350ºF.
• Butter a 2 qt casserole dish.
• Place pierogies in bottom of dish.
• In a large bowl, combine soup, milk, mushrooms, peas and chicken.
• Pour over pierogies.
• Bake for 45 minutes or until heated through.
• Note: I have used unthawed pierogies and just added 15 additional minutes to the baking time.

PAPRIKA CHICKEN STEW WITH POTATO PIEROGIES

Steps:

• Place a large pot of water over high heat and bring up to a boil for the pierogies.
• Meanwhile, place a large, deep skillet over medium-high heat with 2 teaspoons of the olive oil. Add the bacon and cook until just brown and crisp, 3-4 minutes. Season the chicken with salt and pepper, add to the skillet with the bacon, and brown all sides, 7-8 minutes. Add the onions, carrots, garlic, paprika, cumin, marjoram or oregano, and bay leaf and cook for 5-6 minutes, until the veggies are just tender.
• Make a well in the middle of the pan and add 2 tablespoons olive oil. Add the flour to the olive oil and mix to form a paste. Add the wine (or 1/2 cup chicken broth), scraping up all of the brown bits on the bottom of the pan. Add 2 cups chicken stock and the tomatoes and cook for about 20 minutes, until the stew has thickened. Stir in the sour cream and remove from the heat.
• While the stew is cooking, cook the pierogies in boiling water according to the package directions. Heat a medium skillet over medium-high heat, add the butter and cook until the butter turns slightly brown and gives off a nutty aroma. Drain the cooked pierogies, add them to the pan, and cook until slightly browned on both sides, about 2 minutes per side. Add the chives and turn the pierogies to coat.
• Serve the stew in large bowls, sprinkled with lemon zest and parsley. Arrange 2-3 pierogies on top of each bowl of stew.

CROCK POT CHICKEN AND PIEROGIES

Steps:

• In sauce pan, saute onions and mushrooms in butter until onions are clear.
• Place chicken in bottom of crock pot. Sprinkle with rosemary, sage, salt and pepper. Top with frozen pierogies. Pour vegetable and butter mixture over the pierogies. Cook on high 3-4 hours or low 4-6 hours.
• Serve with your favorite vegetable on the side or a salad.
• Makes 6 servings, 3 pierogies and 4 oz. chicken per serving.