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1
To make the roux: In a medium skillet, melt 3 tablespoons of butter over low heat.
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2
Add the olive oil then, using a wooden spoon, stir in the flour.
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3
Cook, stirring, until the mixture thickens and pulls from the sides of the pan.
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4
Remove the roux from the heat before it browns.
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5
To make the filling: In a large skillet, melt 3 tablespoons of butter over medium heat.
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6
Add the onion and cook, stirring frequently, until the onion is soft, about 15 minutes.
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7
Add the roux to the onions then add 1 cup of chicken stock.
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8
Simmer the stock, stirring constantly, until it thickens, about 5 minutes.
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9
Add the parsley, chives, paprika and sun-dried tomatoes.
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10
Allow the sauce to return to a simmer, then stir in the sour cream.
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11
Reduce the heat to medium-low and simmer gently, stirring frequently, until the sauce reduces slightly.
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12
Season with salt and pepper and set aside to cool.
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13
Meanwhile, season the chicken breast with salt and pepper and put it in a medium skillet.
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14
Add the remaining 2 cups of chicken stock, cover the skillet and poach the chicken over medium heat until cooked through, about 15 minutes.
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15
Uncover the skillet, raise the heat and simmer the chicken until the stock has evaporated.
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16
Allow the chicken to cool, then dice and add it to the cooled sauce.
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17
Refrigerate the filling until ready to use.
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18
To make the pierogi: Sift the flour with the salt into a mixing bowl.
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19
In separate bowl, beat the eggs with the sour cream and 1 cup of water.
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20
Gradually stir the egg mixture into the flour mixture.
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21
Turn the dough out onto a floured board and knead it until smooth.
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22
Roll the dough out about 1/4-inch thick.
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23
Cut the dough into 3-inch rounds.
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24
Place a spoonful of filling in the center of each round.
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25
Wet the edges of the dough, then fold and seal.
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26
Bring a large pot of salted water to a simmer over medium-high heat then reduce the heat to medium.
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27
Working in batches, drop the pierogi into the simmering water and cook until they float for several minutes.
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28
Drain well and serve warm accompanied by additional sour cream if desired.
