prep time: tbd
cook time: tbd
servings: 8 - 10
1 whole chicken
1 small bunch thyme + 2 teaspoon chopped thyme leaves
2 tablespoon olive oil
8 ounces chanterelle mushrooms - roughly chopped
3 small garlic cloves - minced
1/2 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 flour
1 cup hot chicken broth
1/4 cup white wine
1/2 cup creme fraiche - garnish
2 tablespoons finely slivered chives - garnish
1. heat oven to 400 degrees. season chicken inside and out with salt and pepper. put thyme bunch in cavity. place on a rack in a roasting pan and roast breast side down for about 1 hour, until juices run clear at thickest part of thigh when pierced with skewer. let cool, then tear meat from carcass in large chunks. remove skin and bones. chop meat in rough 1/2-inch cubes. set aside.
2. put oil in a skillet over medium high heat. add chanterelles and season with salt and pepper. cook for about 2 minutes until lightly colored. add garlic and chopped thyme leaves, stir and cook 1 minute more. remove chanterelles from pan with a slotted spoon. add black mushrooms to pan and season lightly with salt. lower heat and cook gently for 2 minutes. mix half the black mushrooms with all of the chanterelles; cut remaining black mushrooms into strips and reserve for garnish.
3. melt 2 tablespoon butter in wide skillet. add onion and cook over medium high heat, until softened, about 2 minutes. add leeks, season with salt and pepper and cook, stirring, for another 2 minutes. add chicken and mushroom mixture and stir to combine. sprinkle with flour and stir again. add broth and wine and let simmer for 2 minutes. taste an adjust seasoning, then let cool completely and refrigerate for 1 hour or up to 1 day.
1. put flour and salt in medium mixing bowl. whisk in eggs and milk and beat until smooth. refrigerate for at least 30 minutes. thin with a little more milk if necessary; mixture should have the consistency of heavy cream.
2. put an 8-inch skillet or crepe pan over medium high heat. brush lightly with melted butter, then pour in a scant 1/4 cup batter. tilt pan and swirl batter so it fills pan to maximum circumference. fry pancake on one side only until lightly browned. lay pancakes browned side down on a plate, stacking pancakes as you to.
3. lay pancakes browned side up on a board. fill each pancake with about 3 tablespoon chicken mixture. fold pancake around filling to make a rectangular package. place packages seam side down on a baking sheet.
4. in a wide skillet over medium heat, working in batches, gently fry blintzes on both sides with remaining 2 tablespoons butter for 2 minutes on each side, until crisp and golden. keep fried blintzes warm in a low oven. when serving, dab each blinz with a spoonful of creme fraiche and sprinkle with chives. garnish with reserved black mushrooms.
- new york times, december 2013