top of page

Chicken & Chanterelle Pancakes

Prep Time:

30 Minutes

Cook Time:

40 Minutes

Serves:

4 Servings

Level:

Pro

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.


bottom of page