Filled curry pancakes with chicken fricassee

Name: Filled curry pancakes with chicken fricassee
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 collar Soup greens (with 2-3 carrots); 1 Onion; 2-3 Cloves; 1 Bay leaf; 1 TABLESPOON black peppercorns; 7-10 Tbsp Salt; 1 (approx. 1 kg) ready-to-cook chicken; 2 Eggs (size M); 1/4 l Milk; 130 g Flour; 1 TABLESPOON mild curry; 50 g Butter or margarine; 125 g Whipped cream; 200 g frozen peas; 1/2 bunch Chives; 1/2 bunch Parsley; 1 TABLESPOON Capers; 7-10 Tbsp white pepper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 collar Soup greens (with 2-3 carrots)
1 Onion
2-3 Cloves
1 Bay leaf
1 TABLESPOON black peppercorns
7-10 Tbsp Salt
1 (approx. 1 kg) ready-to-cook chicken
2 Eggs (size M)
1/4 l Milk
130 g Flour
1 TABLESPOON mild curry
50 g Butter or margarine
125 g Whipped cream
200 g frozen peas
1/2 bunch Chives
1/2 bunch Parsley
1 TABLESPOON Capers
7-10 Tbsp white pepper

Directions

1
Clean the soup greens, wash them and cut them roughly into pieces except for the carrots. Peel the onion and poke with clove and bay leaf. Boil up two litres of water, soup vegetables, onion, whole carrots, peppercorns and salt.
2
Wash the chicken and add to the boiling broth. Cover and cook on low heat for one hour. Remove the carrots from the broth after 20 to 25 minutes and cut them into slices. For the pancakes, mix eggs, milk, 100 grams of flour, curry and a pinch of salt to a smooth dough.
3
Allow to swell for 30 minutes. Take the chicken out of the broth and let it cool down a little. Pour broth through a sieve and measure 3/8 litres. Heat 30 grams of fat in a saucepan and sauté the remaining flour in it.
4
Add stock and cream while stirring and bring to the boil. Add frozen peas and simmer for five minutes, stirring occasionally. Wash and dry chives and parsley and chop finely or cut into fine rolls, except for a little bit for garnishing.
5
Add herbs, except for a teaspoon, capers and carrot slices to the sauce and season with salt and pepper. Remove chicken meat from skin and bone and cut into bite-sized pieces. Pour into the hot sauce and keep warm.
6
Heat the remaining fat in portions in a frying pan. Put 1/4 of the dough in each pan and bake four golden brown pancakes one after the other. Fill with chicken fricassee and arrange on a plate.
7
Serve sprinkled with herbs.