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About the Recipe
Indulge in a culinary masterpiece with our Chicken & Chanterelle Pancakes recipe, inspired by the expertise of our very own Masterchef.
In this recipe, we've taken the timeless tradition of pancakes and given it a gourmet twist. Each bite offers a harmonious blend of savory chicken, earthy chanterelles, and the subtle sweetness of perfectly cooked pancakes. It's a dish that's as impressive as it is delicious, making it perfect for special occasions or when you simply want to treat yourself to something extraordinary.
Ingredients
3 medium heirloom tomatoes, chopped
5-6 Hungarian Yellow Wax Paprika, finely chopped
3 medium white onions, minced
4-5 cloves of garlic, grated
Spices: Black pepper, Hot Paprika, Sweet Paprika, Ground Cumin/Caraway, Salt
Lard or cooking oil
200 g fresh chanterelle mushrooms, cut into cubes
Fresh green hot pepper (for serving)
Rich sour cream (12% fat or higher)
Flour (to thicken)
Bay leaves
Fresh parsley (for a pop of colour)
Butter
For the Wine and Forest Berry Reduction:
100g raspberries
100g blueberries
100g blackberries
200 ml red wine
For the Pine-Infused Curd Cheese:
Curd cheese (sheep or goat), mixed with pine nuts
Preparation
Step 1
Heat up the lard in a pan and add the minced onions and garlic.
Place the chicken thighs in the pan (skin down) and let them get a nice
Turn the thighs and sear for 3-5 min.
Add chopped tomatoes and the Hungarian Yellow Wax Paprika. (if you don't have the Hungarian pepper you can use normal yellow peppers - the recipe just becomes a little bit sweeter)
Step 2
Transfer everything to a big pot or pressure cooker.
Add homemade chicken stock and spices, then let it cook until it's just right. (around 30 min in a normal pot)
Step 3
In a big bowl mix flour, eggs, milk, and sparkling water to get a smooth batter.
Heat up a pan and place some butter or oil (pro tip: use spray oil it you want to avid the crepe becoming too greasy).
Using a ladle put the batter on the pan and make some thin crepes – make a few extra, just in case!
Step 4
Put the berries in a sauce pot on a low heat to make a tasty sauce.
Once the berries are reduced add red wine and sugar and let it cook until it's thick and delicious.
Step 5
Take half of the paprikash sauce form the chicken put and place it in a blender or bowl.
Blend the sauce, then add the sour cream and flour to make it creamy.
Step 6
With a fork or your hands shred the chicken as if it was 'pulled pork' and mix it with the remaining paprikash sauce (non blended).
Place the pulled chicken in the middle of a crepes and roll them up.
Serving
Put 1 or 2 stuffed pancakes on a plate and pour the blended paprikash sauce on top.
Drizzle the berry sauce on top and sprinkle the special pine-infused curd cheese.
Finish with some chopped parsley.