Name: Make these crispy chicken pancakes when you need a comforting dinner
Prep time: 120 min
Cook time: 25 min
Total time: 145 min
Ingredients: 1 bunch tarragon, leaves picked, reserving stalks for stock; 1 bunch green shallots, finely sliced, reserving stalks for stock; 8 large wraps; Olive oil, for frying; Extra-grated parmesan and lemon wedges, to serve; Extra tarragon leaves, to garnish; Chicken stock (velouté); 8 chicken legs; 2 brown onions, finely chopped; 1 bulb garlic, halved; ½ cup plain flour; ½ cup olive oil; 1 tablespoon onion powder; 1 tablespoon garlic powder or salt; ½ cup cream; 250g block parmesan, reserving rind for stock; Juice and zest of 2 lemons; Sea salt and ground white pepper, to season

Colin has a recipe from his childhood that is as cosy as it gets. With soft chicken, sliced shallots, parmesan and a creamy velouté, you can’t go wrong. While it isn’t a traditional pancake, this toasted wrap concoction is perfect for your next easy weekend night in.

Ingredients

1 bunch tarragon, leaves picked, reserving stalks for stock

1 bunch green shallots, finely sliced, reserving stalks for stock

8 large wraps

Olive oil, for frying

Extra-grated parmesan and lemon wedges, to serve

Extra tarragon leaves, to garnish

Chicken stock (velouté)

8 chicken legs

2 brown onions, finely chopped

1 bulb garlic, halved

½ cup plain flour

½ cup olive oil

1 tablespoon onion powder

1 tablespoon garlic powder or salt

½ cup cream

250g block parmesan, reserving rind for stock

Juice and zest of 2 lemons

Sea salt and ground white pepper, to season

Method

Step 1

Place the chicken, onions, garlic, chopped reserved herb and onion stalks and parmesan rind in a stockpot. Just cover with water and season with salt and white pepper. Simmer gently for about 1 ½ hours, or until chicken is tender and falls off the bone. Remove chicken pieces and pick meat from the bone. Roughly chop. Refrigerate chicken and discard bones.

Step 2

Return stock to the boil. In a separate bowl, combine the flour and oil to a paste. Whisk paste into simmering stock with onion and garlic powder until smooth.

Step 3

Add cream and cook, stirring for about 5 minutes, or until thickened. Season with salt and pepper, to taste. Cool to room temperature. Refrigerate.

Step 4

Place the wrap on a clean surface. Liberally spread with velouté and top with chicken, shallots, tarragon, parmesan, juice and zest. Top with another wrap. Press down to secure.

Step 5

Heat a large oiled non-stick frying pan over a medium heat. Cook wrap for 2 to 3 minutes on each side, sprinkling with extra parmesan until golden brown. Repeat with the remaining wraps and filling to make 4 pancakes. Cut into triangles.

Step 6

Serve crispy pancake triangles with lemon cheeks. Garnish with extra grated parmesan and tarragon leaves.

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.