Creamy Chicken Boxty

The recipe Sunday was creamy chicken boxty — the Irish potato-pancake-folded-around-creamy-chicken-filling. Boxty is a grated-potato pancake with both raw and mashed potato in the batter, cooked like a pancake. Folded around shredded chicken in a leek-and-cream sauce.

The recipe is below.

Creamy Chicken Boxty

Prep Time: 20 min | Cook Time: 30 min | Total Time: 50 min | Servings: 4

Ingredients

• For the Boxty:
• 2 cups raw russet potato, peeled and finely grated
• 1 cup mashed potato (from about 1 medium potato)
• 1 cup all-purpose flour
• 1 large egg
• 1/2 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter, for frying
• For the Creamy Chicken Filling:
• 2 cups cooked chicken breast, shredded or diced
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1 cup frozen peas
• 1/2 tsp dried thyme
• 1/4 tsp garlic powder
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Prepare the raw potato. Place the grated raw potato in a clean kitchen towel and wring firmly to remove as much moisture as possible. Transfer to a large mixing bowl.
2. Make the boxty batter. Add the mashed potato, flour, egg, milk, salt, and pepper to the bowl with the grated potato. Stir until a thick, cohesive batter forms. It should hold its shape when scooped.
3. Cook the boxty cakes. Melt 1 tbsp butter in a large skillet over medium heat. Drop heaping 1/4-cup portions of batter into the pan and flatten gently to about 1/2-inch thickness. Cook 4—5 minutes per side until deep golden and cooked through. Work in batches, adding remaining butter as needed. Transfer finished cakes to a plate and tent loosely with foil to keep warm.
4. Start the filling. In the same skillet (wiped clean), melt 2 tbsp butter over medium heat. Add the onion and cook 4—5 minutes until softened and translucent. Add the garlic and cook 30 seconds more, stirring constantly.
5. Build the sauce. Sprinkle the flour over the onion mixture and stir to coat. Cook 1 minute. Gradually pour in the chicken broth, whisking continuously to prevent lumps. Add the heavy cream, thyme, and garlic powder. Bring to a gentle simmer and cook 3—4 minutes until the sauce thickens enough to coat the back of a spoon.
6. Finish the filling. Stir in the shredded chicken and frozen peas. Simmer 2—3 minutes until the peas are heated through and the chicken is warmed. Season with salt and pepper to taste.
7. Assemble and serve. Place two boxty cakes on each plate and ladle the creamy chicken filling generously over the top. Garnish with fresh parsley if desired. Serve immediately.

Nutrition (per serving)

Calories: 490 | Protein: 33g | Fat: 20g | Carbs: 46g | Fiber: 4g | Sodium: 610mg