Pierogies Piccata by Chef Jose Garces

Pierogies Piccata by Chef Jose Garces
  • Total Time (min) 30
  • Prep Time (min) 15
  • Ingredients 14
  • Servings 4


  • 1 (16-ounce) box Mrs. T’s® Five Cheese Pizza Pierogies
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons diced Spanish or yellow onion
  • 1 teaspoon garlic, finely chopped
  • 1/3 cup dry white wine
  • 2 tablespoons unsalted butter, divided
  • 2 teaspoons all-purpose flour
  • 2 cups chicken stock
  • 1 tablespoon vegetable oil
  • 1/2 cup cherry tomatoes, halved
  • 2 tablespoons brined capers, drained and rinsed
  • 1 teaspoon caper berries, halved (optional)
  • 1 teaspoon green olives (such as castelvetrano), sliced
  • 1 tablespoon flat leaf parsley, chopped


  • In large saucepan, combine olive oil, onions and garlic. Sweat onions and garlic over low heat until onions are tender, about 5 minutes. Add in white wine and cook until wine is reduced by half, about 5 minutes. Add 1 tablespoon butter to the saucepan and cook until butter is melted. Add in flour and cook until flour is completely absorbed, about 1 minute. Add in chicken stock and simmer until sauce begins to thicken, about 5 minutes. Remove saucepan from heat.
  • In a sauté pan, melt remaining tablespoon unsalted butter and vegetable oil. Add pierogies and sear lightly, about 7 minutes on each side, or until lightly browned.
  • Add pierogies to saucepan of piccata sauce. Add cherry tomatoes, capers, caper berries and green olives. Combine well and season to taste. Sprinkle with chopped parsley.