Chicken Stew w/ Potatoe Pierogies

Chicken Stew w/ Potatoe Pierogies

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
preparation
Place a large pot of water over high heat and bring up to a boil for the pierogies.

Place a large Dutch oven over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the bacon and cook until brown and crisp, about 2-3 minutes. Season chicken pieces with salt and pepper, add to the pot with the bacon and brown all sides, about 5 minutes. Add onions, carrots and garlic, paprika, cumin, marjoram and bay leaves, and cook for about 4-5 minutes, until the veggies are tender. Make a well in the middle of the pan and add 2 tablespoons of EVOO. Add the flour to the EVOO and mix to form a paste.