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Chicken Paprikash Pierogis




Source of Recipe


the web


List of Ingredients




Roux:
3 tablespoons butter
2 tablespoons olive oil
2 tablespoons all-purpose flour

Chicken paprikash filling:
3 tablespoons butter
1 onion, diced
3 cups chicken stock
1 teaspoon chopped fresh parsley leaves
1 teaspoon chopped chives
1 tablespoon paprika
1 tablespoon chopped sun-dried tomatoes
1 cup sour cream
2 pounds skinless, boneless chicken breast
Salt and pepper

Pierogi dough:
4 cups all-purpose flour
1 teaspoon salt
2 eggs
1/4 cup sour cream
1 cup water

Recipe



To make the roux: In a medium skillet, melt 3 tablespoons of butter
over low heat. Add the olive oil then, using a wooden spoon, stir in
the flour. Cook, stirring, until the mixture thickens and pulls from
the sides of the pan. Remove the roux from the heat before it browns.

To make the filling: In a large skillet, melt 3 tablespoons of butter
over medium heat. Add the onion and cook, stirring frequently, until
the onion is soft, about 15 minutes. Add the roux to the onions then
add 1 cup of chicken stock. Simmer the stock, stirring constantly,
until it thickens, about 5 minutes. Add the parsley, chives, paprika
and sun-dried tomatoes. Allow the sauce to return to a simmer, then
stir in the sour cream. Reduce the heat to medium-low and simmer
gently, stirring frequently, until the sauce reduces slightly. Season
with salt and pepper and set aside to cool.

Meanwhile, season the chicken breast with salt and pepper and put it
in a medium skillet. Add the remaining 2 cups of chicken stock, cover
the skillet and poach the chicken over medium heat until cooked
through, about 15 minutes. Uncover the skillet, raise the heat and
simmer the chicken until the stock has evaporated. Allow the chicken
to cool, then dice and add it to the cooled sauce. Refrigerate the
filling until ready to use.

To make the pierogi: Sift the flour with the salt into a mixing bowl.
In separate bowl, beat the eggs with the sour cream and 1 cup of
water. Gradually stir the egg mixture into the flour mixture. Turn
the dough out onto a floured board and knead it until smooth. Roll
the dough out about 1/4-inch thick. Cut the dough into 3-inch rounds.
Place a spoonful of filling in the center of each round. Wet the
edges of the dough, then fold and seal. Bring a large pot of salted
water to a simmer over medium-high heat then reduce the heat to
medium. Working in batches, drop the pierogi into the simmering water
and cook until they float for several minutes. Drain well and serve
warm accompanied by additional sour cream if desired.

This recipe was provided by professional chefs and has been scaled
down from a bulk recipe provided by a restaurant. The FN chefs have
not tested this recipe, in the proportions indicated, and therefore,
we cannot make any representation as to the results.

Yield: about 1 dozen