Friday, December 29, 2006

Hungarian Chicken Paprikash with Pierogi

Christine says:
You have to try this recipe. It is absolutely delicious!

4 lbs boneless skinless chicken breasts cut in bite sized pieces
2 Tablespoons of extra virgin olive oil
2 medium onions diced fine
2 Tablespoons garlic minced
1/4 cup sweet hungarian paprika
2 bay leaves
salt and pepper to taste
1 - 12oz can of chicken stock
1 16 oz container of sour cream
3 Tablespoons of flour mixed with 1/4 cup of ice cold water to make paste

Saute minced onions in evoo until golden (do not burn) , add chicken breasts and brown. Add all seasonings and chicken stock except sour cream and flour mixture. Cover and simmer for 1 hour on low heat. Add sour cream, bring back to boil. Wisk flour mixture until smooth and add to pan, continue to wisk until mixture is completely mixed and will thicken. Immediately remove from heat and put in serving bowl.

Make frozen pierogi(I baked mine in the oven with a little of butter).

Put chicken mixture over pierogi and enjoy!

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