Pierogi Chicken Supper Food

CHICKEN PAPRIKASH PIEROGIS

Steps:

• 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.

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.

PIRI-PIRI CHICKEN WITH SPICY RICE

Steps:

• Heat oven to 200C/180C fan/gas 6. Slash each piece of chicken 3 times, so the marinade can really flavour the meat. Pour over the sauce and leave in the fridge to marinate, if you have time. If not, mix well and arrange, skin-side up, in a roasting tin. Cook for 30 mins, then increase heat to 220C/200C fan/gas 7 and cook for about 15 mins more until the skin is crispy and golden.
• When the chicken is almost ready, heat the oil in a frying pan. Cook the peppers and white parts of the spring onions for 5 mins. Tip in the purée and paprika, stir, then add the rice, breaking up with a wooden spoon so all the grains are coated well. Use a high heat and scrape any that sticks off the bottom so you get some soft and some crispy parts. Heat until piping hot. Scatter the green parts of the spring onion on top and serve with the chicken, and some vegetables or salad, if you like.

PIEROGI CHICKEN BAKE

Steps:

• In a large bowl, combine the chicken, chicken gravy, pierogis, frozen vegetables, and salt/pepper to taste; mix well.
• Transfer to a 13x9 inch baking dish.
• Cover with foil and bake at 350° for 50 minutes.
• Take out of the oven, uncover, and top with French-fried onions.
• Bake, uncovered, 5 more minutes or until onions are golden brown.

PIEROGI CHICKEN SUPPER

Steps:

• Cook pierogies according to package directions.
• Meanwhile, in a large nonstick skillet, saute chicken and onion in butter until juices run clear; remove and keep warm.
• Drain pierogies; add to skillet.
• Cook over medium heat until lightly browned.
• Return chicken mixture to the pan.
• Stir in salt and pepper.
• Sprinkle with cheese.
• Cover and remove from the heat.
• Let stand for 5 minutes or until cheese is melted.

BUFFALO CHICKEN PIEROGI BAKE

Steps:

• Place chicken breasts in slow cooker. Pour wing sauce on top and then sprinkle ranch mix over wing sauce. Cover and cook on low for 6-7 hours.
• Once cooked, place chicken breasts on a plate and shred using 2 forks.
• Drain cooking liquid from slow cooker, reserving ~¼ cup. Return shredded chicken to slow cooker and add reserved cooking liquid; stir until well combined.
• Preheat oven to 400°F.
• Spray a 9"x13" pan with nonstick cooking spray. Spread pierogies evenly on bottom of pan; set pan aside.
• Using a medium saucepan, add garlic, cream cheese and chicken broth. Place over medium heat and cook, stirring often, until cream cheese has melted and mixture is well combined.
• Pour sauce evenly on top of pierogies.
• Using a large mixing bowl, add shredded buffalo chicken, mozzarella cheese, cheddar cheese, red onions, celery, blue cheese and green onions; stir until well combined. Spread this mixture evenly on top of pierogies.
• Bake for 20-25 minutes, or until cheese has completely melted.
• Remove pan from oven and garnish top with additional crumbled blue cheese and green onions.
• Before serving, drizzle top with buffalo sauce and ranch/blue cheese dressing.

PIEROGI CHICKEN SUPPER

Steps:

• Cook pierogies according to package directions. Meanwhile, in a large nonstick skillet, saute chicken and onion in butter until chicken juices run clear; remove and keep warm.
• Drain pierogies; add to skillet. Cook over medium heat until lightly browned. Return chicken mixture to the pan. Stir in salt and pepper. Sprinkle with cheese. Cover and remove from the heat. Let stand for 5 minutes or until cheese is melted.