Chicken crepes are a wonderful main course that uses a rich, tender chicken stew to fill the thin pancakes. To make this recipe you will need 8 crepes (see related eHows). This rich recipe feeds 4.
Instructions
1. Peel and finely dice the onion, carrot and celery. Set aside.
2. Rinse the chicken thighs, pat completely dry with paper towels and set aside.
3. Heat a large saucepan over high heat and add the oil. When the oil's hot, add chicken thighs and brown on all sides.
4. Remove chicken to a plate when brown.
5. Lower the heat to medium and add the vegetables. Saute until tender, then season with a tiny shake of salt and a generous shake of pepper. Add the cayenne.
6. Return the chicken to the pan and add the parsley, thyme and chicken broth.
7. Bring to a boil, then lower the heat, cover and simmer one hour.
8. Carefully remove the chicken from the cooking liquid.
9. Simmer the cooking liquid until it reduces to about half a cup or so. Skim off fat that rises to the surface.
10. Add the cream and continue to simmer until the mixture is very thick, about two to five more minutes.
11. Meanwhile, skin and bone the thighs. (You can also remove the skin before cooking.) The bones should slip out easily. Be sure to remove all pieces of bone and cartilage.
12. Chop the meat into medium-sized pieces and return it to the pan when the mixture has thickened. Turn off the heat and stir the meat into the liquid.
13. To serve, divide the mixture between eight crepes and roll them up. Serve two crepes per person. Spoon any extra sauce over the top and garnish with a little more chopped parsley.
Tags: chicken thighs, cooking liquid, meat into