Chicken and Paprika Pancakes

 

Serves: 8
Preparation time
: 40 minutes
Cooking time: 40 minutes

Ingredients:

1 brown onion
1 celery stalk, chopped
1 red capsicum, chopped
1 tomato, halved
4 cloves garlic, halved
4 black peppercorns
2 bay leaves 
2 sprigs parsley
750g Tasman Fresh Chicken Thighs
Sour cream, to serve
Celery leaves or parsley leaves, to serve

Pancakes

200g plain flour
200ml sparkling water
3 eggs
50g unsalted butter, melted, plus 1 tbsp extra
Pinch of salt
Paprika sauce
300ml chicken stock (from above)
25g unsalted butter
25g plain flour
30ml cream
2tsp sweet paprika
Salt and black pepper

Method:
 

Place onion, celery, capsicum, tomato, garlic, peppercorns, bay leaves and parsley in a large saucepan and cover with 750 ml water. Bring to the boil, reduce the heat and simmer for 20 minutes. Add the chicken and enough water to cover. Return to a simmer and cook for 10 minutes. Remove from the heat and set aside for 25 minutes until the chicken is cooked through. Remove the chicken from the stock and, when cool enough to handle, shred the meat (discard skin and bones). Strain the stock (discard solids) and set aside.

Meanwhile, to make the pancake batter, whisk all the ingredients together until smooth. Heat a 26 cm crepe pan over medium-high heat. Lightly grease the pan with butter, then add a scant ¼ cup (about 50 ml) of the pancake batter and swirl to coat. Cook for 1–2 minutes until lightly golden, flip and cook for a further 30 seconds until golden. Repeat with the remaining batter, stacking pancakes on top of each other, until you have 8 pancakes.

To make the sauce, melt the butter over medium heat. Add the flour and cook for 3 minutes, stirring, then add the reserved chicken stock and bring to boil, whisking to combine. Add the paprika, reduce the heat and simmer for 2 minutes. Season to taste, strain and set aside until ready to serve.

Preheat the oven to 170˚C.

Divide the shredded chicken between the pancakes, fold ends in and roll to enclose. Arrange the pancakes in a baking dish and pour over the sauce. Transfer the dish to the oven for 5 minutes until warmed through.

Scatter with celery leaves and serve with sour cream.