Boxty pancakes with a creamy chicken and leek filling recipe

A boxty is a traditional Irish potato pancake, usually made with mashed and grated potatoes. Which means most kids will love them, and the consistency is great for not damaging their braces. The filling can easily be tweeked and changed according to kids tastes and preferences.


boxty_3219402bFor the boxty:
2-3 raw potatoes, peeled
2-3 cooked potatoes, mashed
2 cups flour
2 teaspoons salt, or to taste
3 .5 cups milk

For the filling (serves 4):
4 chicken breasts
100g bacon, in thin strips
1 tsp paprika
½ tsp black pepper
¼ tsp salt
1tbsp extra olive oil
1 large onion, diced
1 large leek, thinly sliced
2 garlic cloves, finely chopped
2/3 cups white wine
1 and 1/4 cups chicken stock
1 cup cream

To make the boxty:
Grate the raw potatoes into a muslin cloth and squeeze as much liquid as possible into a bowl.

Let the liquid stand for 20 minutes.

Gently pour off the liquid and keep the starch that has settled in the bottom of the bowl.

Add the grated potatoes to mashed potatoes and flour.

Add the starch and salt, then mix.

Slowly add three-quarters of the milk to form a batter of pouring consistency.

Depending on the kind of potato you are using, you may not need to use all the milk. If the batter is too heavy add more milk.

Leave the batter resting for 30 mins.

Drop a ladle-full of the batter on to an oiled non-stick pan on medium heat, and cook it on the first side for around two minutes.

Check the colour (it should be a nice golden colour) on the bottom side and adjust the heat if necessary. Turn and cook on the other side for two to three minutes more, then put aside and keep warm. Repeat with the rest of the batter.

To make the filling:
Slice each of the chicken breasts in four equal pieces and season with salt, pepper and paprika.

Add the oil to a medium-hot pan and brown chicken pieces for 10 minutes until cooked, then remove and put aside.

Add the bacon to the pan and cook for three minutes, stirring constantly to ensure they don’t stick together. Add the onions and garlic, cook for four minutes. Then add the leeks and cook for a further three minutes.

Add your wine and reduce continuously, scraping up the goodness from the bottom of the pan until nearly dry. Add the chicken stock and reduce by half. Finally, add the cream and bring the sauce to a quick boil.

Add back the cooked chicken, reduce the heat and simmer until the sauce thickens.

Divide the mix in four and add each portion to the middle of a boxty pancake. Fold over and serve with a fresh salad.