By
eHow Food & Drink Editor
Difficulty: Moderately Easy
Things You’ll Need:
- 1 Recipe Basic Crepes (see Related EHow)
- Salt And Pepper
- 1 small carrots
- 4 chicken thighs
- 1 small onions
- 1/3 tsp cayenne pepper
- 1 14.5-ounce can low-sodium chicken broths
- 1/2 cup fresh parsley
- 1/3 cup cream
- 2 tbsps vegetable oils
- 1 rib celery
- 1/4 cup thyme leaves (fresh)
Step1
Peel and finely dice the onion, carrot and celery. Set aside.
Step2
Rinse the chicken thighs, pat completely dry with paper towels and set aside.
Step3
Heat a large saucepan over high heat and add the oil. When the oil's hot, add chicken thighs and brown on all sides.
Step4
Remove chicken to a plate when brown.
Step5
Lower the heat to medium and add the vegetables. Sauté until tender, then season with a tiny shake of salt and a generous shake of pepper. Add the cayenne.
Step6
Return the chicken to the pan and add the parsley, thyme and chicken broth.
Step7
Bring to a boil, then lower the heat, cover and simmer one hour.
Step8
Carefully remove the chicken from the cooking liquid.
Step9
Simmer the cooking liquid until it reduces to about half a cup or so. Skim off fat that rises to the surface.
Step10
Add the cream and continue to simmer until the mixture is very thick, about two to five more minutes.
Step11
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.
Step12
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.
Step13
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.