I used skinless, boneless chicken breasts which allowed it to cook FAST. Here's what I did:
Chicken & Peirogi Paprikash
- 1 lb. Chicken breasts (Skinless, boneless) *Can use more
- S & P
- 3 TBSp Unsalted Butter
- 2 TBSp Olive Oil
- 2 Large Onions
- 2 TBSp Sweet Paprika (You can use a mixture of hot/smoked/sweet- your choice)
- 12 Pierogi (13 oz package) *I use potato/cheese filled
- 1 Cup Chicken Broth
- 1/2 Cup Sour Cream
Heat a large saute pan over Medium-High & melt 2 TBSp of butter. Brown the chicken on both sides, then take out of the pan & place in a dish. Set aside.
Add the last TBSp butter & 2 TBSp olive oil to the pan. Saute the onions, stirring up the brown bits of chicken till the onions become soft & slightly brown, about 5 minutes. Add in the Paprika & stir till incorporated.
Add in the pierogi & allow them to brown- 2 minutes each side. Pour in the Chicken Broth, carefully stirring the onions & pierogi. Nestle the chicken pieces into the pan, on top of the pierogi/onion mixture. Cover & cook on low, simmering for about 20 minutes or until the chicken is cooked through.
When the chicken is done, remove it from the pan. Incorporate the sour cream into the pierogi/onion mixture. Then return the chicken to the pan & ladle sauce over it. ENJOY!
This was really delicious & I'll definitely be making it again!
*Lishie tip- Allow the sauce to cool a minute before adding sour cream. If you can, get fresh pierogi from a Polish grocery or make it! The frozen are just not the same.