Pancakes with chicken and mushrooms
4 servings
40 minutes
Chicken and mushrooms are friends forever. Mushrooms get along great with chicken broth, mushrooms often end up inside chicken cutlets, and they met here too. The filling can be minced or left in pieces. The mushrooms here can be any, the chicken can also be boiled, fried or baked. And if you don't like mushrooms, then for the filling you can use only dark chicken meat stewed in cream.
1
Prepare all the ingredients.
2
Place the skinless chicken thigh in a roasting bag, add butter, seal the bag, and send it to an oven preheated to 180 degrees for 30 minutes.
- Chicken legs: 1 piece
- Butter: 15 g
3
Chop the onion into small cubes and do the same with the mushrooms.
4
Heat oil in a pan and sauté the onion until golden.
- Vegetable oil: 30 ml
- Onion: 200 g
5
Then add the mushrooms and fry, stirring occasionally, for about 7 minutes.
- Champignons: 200 g
6
Remove the cooked chicken drumsticks from the oven and take the meat off the bones. Save the juices and fat left in the sleeve, they may come in handy.
7
Pass the chicken meat through a meat grinder or chop it with a knife.
8
Mix meat with mushrooms and onions, chopped parsley. If the filling is dry, add juices from baking. Season with salt and pepper to taste.
- Parsley: 15 g
- Salt: to taste
- Ground black pepper: to taste
9
Wrap the filling of chicken and mushrooms in the ready pancakes.
- Pancakes: 8 pieces
10
Serve cold or warmed with sour cream.
- Sour cream: to taste