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Chicken and Artichoke Stuffed Crepes

These were reeeeally good! I didn't make the actual crepes myself since our local grocery store has some really good fresh ones, and there wasn't really a specific recipe for the filling I made, but I'll give some general info under the cut. :)

5 large crepes
3 skinless chicken thighs
1/4 white onion, chopped
1 large sprig fresh rosemary
olive oil to coat pan
1/4 cup flour
approx. 3/4 cup chicken broth
approx. 1/4 to 1/3 cup cream
1 can artichoke hearts, drained and coarsely chopped
1/4 cup grated Parmesan cheese (or more! That's all I was able to get from the brick of parm we had left)
salt and pepper, to taste

These measurements are approximate; you can adjust them to your liking, but this made the perfect amount to generously stuff 5 large crepes.

Here's what I did: I coated a large frying pan with olive oil and cooked the chicken and chopped onion, adding the chopped fresh rosemary towards the end. While it was cooking, I chopped the artichoke hearts and put them in a large bowl. When the chicken thighs were cooked, I removed them from the pan and put them onto a plate to cool while I made the sauce.

For the sauce, I added about 1/4 cup of flour to the pan (all drippings, oil, etc still in the pan) and made a roux. I gradually added the chicken stock to the roux and made a sauce, adding the cream last, stirring until it was thick and smooth, then seasoned it with salt and pepper. Next, I removed the pan from the heat, and removed the chicken from the bone, tearing it up into small pieces and adding it to the bowl with the artichokes. Then I added the grated parmesan to the bowl, and stirred it all together. (Chicken, artichoke, cheese mixture.)

Last but not least I added the sauce to the chicken mixture and stirred everything together to combine. Then I placed about 1 cup of filling in each crepe, rolling them up kind of like a burrito! I placed each crepe in a foil lined casserole dish, and baked them for about 20 minutes at 350F degrees.

They tasted awesome! I liked how the sweetness of the crepe complimented the creamy sauce, and that you could really taste the fresh rosemary. You could make this with chicken breasts instead of thighs, of course, but I was happy with it this way and I think I would stick with it. Both my boyfriend and I really enjoyed these, and now I have 5 crepes left that I think we'll fill with some fruit and whipped cream for dessert. :)


( 6 comments — Leave a comment )
May. 18th, 2011 02:24 am (UTC)
Nummy! Can't go wrong with artichokes. :)
May. 18th, 2011 04:58 am (UTC)
I'm a more recent fan of artichokes. Past 3-4 years I'd say! I don't remember even trying them before that, which I think means that either mom or dad (or both) must not have liked them, and thus we just never ate them when I was growing up! I like them a lot though!
May. 18th, 2011 04:52 am (UTC)
that looks fantastic! now to figure out a vegetarian alternative to the chicken...
May. 18th, 2011 04:53 am (UTC)
hmm.. I suppose it would depend on the texture or taste you were looking for!
May. 18th, 2011 04:57 am (UTC)
I'm thinking instead of chicken it would be just as delicious with some additional veggies, sauteed! (eggplant? red pepper? mushrooms?) And of course you could also use vegetable broth instead of chicken broth.
May. 18th, 2011 04:59 am (UTC)
oh, eggplant and/or mushrooms! good suggestions, i'll try those.
( 6 comments — Leave a comment )


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