PPN: Chicken Stew with Pierogies

Another one of my New Year's "resolutions" was to start planning our meals a week in advance - and actually stick to it.  So far I'm proud to say 3 weeks of planning and we've been right on our plans.  Makes weekend grocery shopping so much easier to have a list, plus I'm not running to the store every day to get that "one more thing" that costs me $50.

When making up last week's menu I decided I wanted to use at least 2 recipes from cookbooks.  The first one of the week I made on Sunday and was very disappointed with the way it came out.  It was a Rachael Ray recipe, Tilapia Club Stacks.  Basically it did nothing for anyone here - and while the idea was unique (stacked pieces of pan fried tilapia with bacon, lettuce (tossed with a light dressing) and tomato), the taste and presentation left much to be desired.  Check that one off to not make again.

For the second recipe I chose, it's also a Rachael Ray recipe (from the same book actually) and gives me an entry into this week's Presto Pasta Night.  (Hey, pierogies are an awesome form of pasta!)  Upon first glance, it, too, doesn't look like much. 

But, surprisingly, it really had great flavor and I was very happy with it.  Now I found it online here but yet there were differences from what was in print in her book Just in Time and the online version.  Not knowing which one I should use, I kind of mixed the two together with what I figured would work.

Besides the question of which version she intended you to follow, there were also a few problems with the recipe that needed corrections:

• Why, oh, WHY, would I fry the bacon in olive oil?!?  (And seriously, a half a pound?!?)
• How come we need 3 1/2 pounds of chicken meat for 6 people?
• Not only 3 1/2 pounds of chicken, but 4 pierogies each also?
• Do we really need to fry the pierogies in 4 tablespoons of butter?

I'm seriously curious whether or not she really eats like this.   That should be something someone on one of her talk shows should ask her.

So, here's the recipe with my modifications.  As boring as it looks, give it a try - I think you'll enjoy it.

Paprika Chicken Stew with Pierogies
(modified from Rachael Ray)

• 4 slices bacon, sliced into 1/2 inch pieces
• 1 pound boneless, skinless chicken breast, cut into chunks
• Salt and freshly ground black pepper
• 1 large onions, chopped
• 1 cup baby carrots, sliced
• 5 cloves garlic, minced
• 2 tablespoons sweet paprika
• 2 teaspoons cumin
• 1 bay leaf
• 2 tablespoons flour
• 1/2 cup white wine
• 2 cups chicken stock
• 1/2 of a 28-ounce can crushed tomatoes
• 1 1/2 tablespoons butter
• 12 potato pierogies (I used sour cream and chive)
• 1/4 cup sour cream

1. Place a large pot of water over high heat and bring up to a boil for the pierogies.
2. Place a large Dutch oven over medium-high heat.  Add the bacon and cook until brown and crisp, about 2-3 minutes.  Remove the bacon and reserve for serving.  Season chicken pieces with salt and pepper, add to the pot and brown all sides, about 5 minutes. Add onions, carrots and garlic, paprika, cumin, 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 1 tablespoons of olive oil. Add the flour to the oil and mix to form a paste.  Stir to combine with the chicken and vegetables.
3. 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.
4. While the stew is cooking, cook the pierogies according to the package directions. Drain. Heat a medium-size nonstick skillet over medium-high heat, add the butter and let it melt. Add the cooked pierogies to the pan and cook until slightly browned on both sides, about 1-2 minutes per side.
5. Serve the stew in large bowls topped with a tablespoon or so of sour cream. Place the pierogies on top of the stew and eat!

This week's Presto Pasta Night is being hosted by Emma over at Souperior.  Head over there tomorrow and see what wonderful creations everyone came up with this week.  I can't wait! :-)

Comments

[paula]

She is ridiculous with her recipes (the amount of protein in each serving). I almost always end up halfing her recipes and still end up with the suggested amount of servings. I will say I've had mostly successes with her recipes. I'm not a fan of tilapia so I probably wouldn't have liked those club sandwiches either.

[Alisha]

The weird thing about the tilapia, Paula, was that it wasn't a sandwich - it was all just stacked on the plate. I think if I had some crusty bread and made it into a sandwich it would have made more sense, but right now all I have is some "light" 7 grain bread - not really conducive for a hearty sandwich.

[Caffettiera]

I like the modifications you made. I've never made pierogi but I like to give any pasta declination a try.

I like your new year resolution of meal planning sounds brilliant. I thought about doing it but I'm always too lazy to actually write down a list... I manage to plan two days at most.

[Alisha]

Caffettiera ...

It took me a long time to get to the point that I could plan the meals and stick to it. I've always been good about planning, but never so good about sticking. :)

It takes some time, but I think it's worth it.