Adapted from Rachel Ray's recipe, this makes enough stew for 4 adults with leftovers. Delicious with a green salad or green veggies.
3 Tbsp olive oil (divided)
1.5 pounds boneless, skinless chicken breasts, cut into 1 inch pieces
Salt and Pepper (to taste)
1 onion, chopped (about a cup)
3 large carrots, chopped into 1/2 inch pieces
1 green pepper, 1/2 inch chunks (optional)
3 cloves garlic, minced or pressed with garlic press
1 1/2 Tbsp paprika
1/2 Tbsp ground cumin
1/2 tsp marjoram
1 bay leaf
2-3 Tbsp flour
1/2 cup white wine
1-2 cups homemade chicken broth
14 oz can crushed or petite diced tomatoes
Potato-cheddar perogies (I allow 5-6 per person)
grated lemon peel
chopped fresh rosemary leaves
chopped fresh chives
chopped fresh parsley
Heat oven to bake perogies (or you can boil them and then fry in butter.)
Heat 1 Tbsp olive oil and fry bacon until crisp. Remove bacon to paper towel, leaving oil in pan. Season chicken with salt and pepper and add to pan. Brown chicken, but do not cook until done. Add carrots, green pepper, onions, garlic and spices. Cook for about 3 minutes or until onion is translucent, adding additional oil,, if necessary. Add remaining olive oil in the middle (shove veggies and meat to the sides of the pan. Add flour and mix with oil until well incorporated.
Add wine and scrape up brown bits from the bottom of the pan. Then add broth and tomatoes. Add enough broth to make it a bit loose since liquid will evaporate while it simmers.
Simmer for about 20 more minutes or until vegetables and meat are tender. Remove bay leaf.
While stew is simmering, prepare the perogies by either method. I like to bake them.