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Ingredients

• 1/2 pound (about half of a package) smoky, good-quality bacon, chopped into half-inch pieces
• 3 tablespoon extra-virgin olive oil (EVOO), divided, plus some for coating the pierogies
• 3 1/2 pounds boneless, skinless chicken breasts and thighs, cut into chunks
• Salt and freshly ground black pepper
• 2 large onions, chopped
• 4 carrots, peeled and chopped
• 5 cloves garlic, smashed and roughly chopped
• 2 rounded tablespoons sweet paprika
• 1 tablespoon cumin
• 1/2 teaspoon dried marjoram
• 2 bay leaves
• 2 tablespoons flour
• 1/2 cup white wine
• 2 1/2 cups chicken stock
• 1 28-ounce can crushed tomatoes
• 4 tablespoons butter
• 24 potato pierogies (if unavailable, serve over buttered egg noodles)
• 1/2 cup sour cream
• 1/4 cup chives, chopped
• Optional:
• 1 tablespoon lemon zest
• 1 tablespoon rosemary, chopped
• 2 tablespoon parsley, chopped

Description

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