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1
Place a large pot of water over high heat and bring up to a boil.
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2
Once boiling, add some salt and cook pierogies according to package directions.
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3
Just before draining, remove and reserve about 1/2 cup of the cooking liquid.
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4
Drain and reserve the pierogies.
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5
Once you have the water on for the pierogies, preheat a large skillet over medium-high heat with 2 tablespoons of butter and the olive oil.
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6
While the skillet is heating up and the butter melting, combine the flour and paprika in a large dish.
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7
Season the chunks of chicken with salt and pepper, dredge them in the flour-paprika mixture and shake off any excess.
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8
Add the chicken pieces to the hot skillet and spread them out in an even layer.
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9
Cook for 3 minutes without moving them around so they brown well on one side.
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10
Flip the pieces over and continue to brown for another 3 minutes.
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11
Remove the browned chicken to a plate and reserve.
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12
Add the cabbage, celery, carrots, onion, bay leaf and some salt and pepper to the skillet and cook, stirring every now and then for 8-10 minutes, until the veggies get tender.
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13
Add the chicken back to the skillet, the pickle juice and the can o' beer.
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14
Turn the heat up to high, bring up to a bubble and simmer for 4-5 minutes, until the liquid reduces by about half.
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15
Once everything is simmering away, place a second skillet (or the same pot you cooked the pierogies in) over medium heat.
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16
Melt the remaining 3 tablespoons of butter and continue to cook until it starts to smell nutty and is lightly brown in color.
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17
Add the reserved cooking water and mustard, and stir to combine.
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18
Add the drained pierogies, toss to coat and heat through.
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19
To serve, divide the chicken and veggies among 4 shallow serving bowls.
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20
Top with some of the brown butter and mustard pierogies, and garnish each dish with some chopped dill and parsley.
