Chicken Paprikash Pierogis
Recipe courtesy Pierogi Palace
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
4 cups all-purpose flour
1 teaspoon salt
1/4 cup sour cream
1 cup water
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.