Chicken Paprikash Pierogis

  • Ready in 2h 10m

  • Serves 12

  • 374 calories

  • 37.44g carbs

Chicken Paprikash Pierogis might be just the hor d'oeuvre you are searching for. One serving contains 398 calories, 24g of protein, and 17g of fat. For $1.29 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 12. 1 person has made this recipe and would make it again. This recipe is typical of Eastern European cuisine. Head to the store and pick up butter, butter, flour, and a few other things to make it today.

17 ingredients

  1. 3 tbsps butter
  2. 3 cups chicken stock
  3. 1 tsp chives
  4. 2 eggs
  5. 2 tbsps flour
  6. 4 cups flour
  7. 1 tsp fresh parsley leaves
  8. 2 tbsps olive oil
  9. 1 onion
  10. 1 tbsp paprika
  11. 1 tsp salt
  12. 12 servings salt and pepper
  13. 2 lb skinless boneless chicken breast
  14. 1/4 cups sour cream
  15. 1 cup sour cream
  16. 1 tbsp sun-dried tomatoes
  17. 1 cup water

Instructions

  1. To make the roux: In a medium skillet, melt 3 tablespoons of butter over low heat.
  2. 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.
  3. Remove the roux from the heat before it browns.
  4. To make the filling: In a large skillet, melt 3 tablespoons of butter over medium heat.
  5. Add the onion and cook, stirring frequently, until the onion is soft, about 15 minutes.
  6. Add the roux to the onions then add 1 cup of chicken stock. Simmer the stock, stirring constantly, until it thickens, about 5 minutes.
  7. 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.
  8. Meanwhile, season the chicken breast with salt and pepper and put it in a medium skillet.
  9. 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.
  10. 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.
  11. Roll the dough out about 1/4-inch thick.
  12. Cut the dough into 3-inch rounds.
  13. 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.
  14. Drain well and serve warm accompanied by additional sour cream if desired.
Chicken Paprikash Pierogis

Latest Recipes

More recipes
More recipes

Popular collections

  • 820+

    American chicken recipes

    American chicken recipes
  • 400+

    Chicken Wings recipes

    Chicken Wings recipes
  • 780+

    Spicy chicken recipes

    Spicy chicken recipes
  • 750+

    Boneless chicken recipes

    Boneless chicken recipes
  • 2k+

    Fried chicken recipes

    Fried chicken recipes
  • 150+

    Roast chicken recipes

    Roast chicken recipes
  • 600+

    Chinese chicken recipes

    Chinese chicken recipes
  • 140+

    Caribbean chicken recipes

    Caribbean chicken recipes
  • 800+

    Mediterranian chicken recipes

    Mediterranian chicken recipes
  • 50+

    German chicken recipes

    German chicken recipes
  • 1.5k+

    High Protein chicken recipes

    High Protein chicken recipes
  • 750+

    Chicken recipes under 300 calories

    Chicken recipes under 300 calories