Pancakes with chicken fricassee

Pancakes with chicken fricassee served with a creamy curry sauce. Rinse chicken drumsticks, place in a soup pot and cover with vegetable broth. Peel the onion and lard it with a white carnation. Add the onion, bay leaf, black peppercorns and a generous pinch of salt, put on a lid and boil vigorously once the chicken broth.

chicken _pancakes

The temperature set to medium, and the chicken wings in about 30 minutes to cook at all. Stir for pancake flour with 1 / 4 L milk smooth and stir in eggs. The batter with salt and swell about 30 minutes. Heat the margarine in a nonstick pan in portions, and either four thin pancakes, like to see in the picture above, or bake two thicker pancakes. Broth from the chicken legs lift, let cool slightly, remove the meat and cut into bite-size pieces. Boil for 0.1 L milk curry sauce.

Cornstarch and cream until smooth and bind to the milk. The sauce, broth and white wine and season with curry extend, turmeric, white pepper and salt. Drain peas and carrots, add to the curry sauce, heat the chicken meat in it. Pancakes with chicken fricassee fill about half way and fold the free side of the pancake over.


¤ 2 Chicken legs
¤ 1 / 2 L Vegetable stock
¤ 1 White onion
¤ 2 Carnations
¤ 1 Bay leaf
¤ 1 tsp Black peppercorns
¤ Salt
¤ 100 g flour
¤ 1 / 4 L Milk
¤ 2 Eggs
¤ 20 g Margarine
¤ 0.1 L Milk
¤ 1 tsp Cornstarch
¤ 2 tablespoons Cream
¤ 0.1 L Broth
¤ 0.1 L White wine
¤ Curry
¤ Turmeric
¤ White pepper
¤ 1 / 2 can Peas and carrots

2 servings – 787 calories per serving ,30 mins Prep – 45 mins Total