Chicken Blintzes with Wild Mushrooms
"These are not your average blintzes. Elegant and savory, they are as good for a midnight supper as they are for brunch. Though the recipe is a bit complex, it can be parceled out into a series of small, manageable chores; both the pancakes and filling can be prepared up to 2 days ahead, and once the blintzes are assembled, they can wait in the fridge as well. The final step of browning and crisping the blintzes in butter is almost no work at all. Featured in: Putting On The Blintz...."
INGREDIENTS
•
FOR THE BLINTZES
•
130 grams all-purpose flour (1 cup)
•
½ teaspoon salt
•
2 large eggs, lightly beaten
•
1 cup whole milk, more if needed
•
2 tablespoons melted butter, for frying pancakes
•
FOR THE FILLING
•
1 whole chicken, about 3 1/2 pounds, or use 2 pounds chicken thighs
•
Salt and pepper
•
1 small bunch thyme, plus 2 teaspoons chopped thyme leaves
•
2 tablespoons olive oil
•
8 ounces chanterelle mushrooms, roughly chopped
•
3 small garlic cloves, minced
•
½ ounce dried black trumpet mushrooms, soaked in warm water 10 minutes, rinsed, drained and patted dry
•
4 tablespoons butter, more as needed
•
1 medium onion, finely diced
•
2 cups finely diced leeks
•
2 tablespoons all-purpose flour
•
1 cup hot chicken broth
•
¼ cup white wine
•
½ cup crème fraîche, for garnish
•
2 tablespoons finely slivered chives
ADVERTISEMENT