Pancakes with Chicken and Mushrooms

Ingredients

• Chicken Drumstick 1 piece
• Champignons 5 oz
• Onion 5 oz
• Parsley 0 oz
• Butter 0 oz
• Vegetable Oil 0 fl oz
• Salt to taste
• Ground Black Pepper to taste
• Sour Cream to taste
• Pancakes 8 pieces

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Place the skinless chicken leg in a roasting bag, add butter, seal the bag, and put it in the oven preheated to 355°F for 30 minutes.

Step 3

Finely chop the onion into small cubes, and do the same with the mushrooms.

Step 4

In a skillet, heat the oil and sauté the onion until golden brown.

Step 5

Then add the mushrooms and sauté, stirring occasionally, for about 7 minutes.

Step 6

Remove the cooked chicken drumstick from the oven and pull the meat off the bone. Save the juices and fat left in the roasting bag, as they can be useful.

Step 7

Pass the chicken meat through a meat grinder or chop it with a knife.

Step 8

Mix the meat with the mushrooms and onions, adding chopped parsley. If the filling is too dry, add the juices from the roasting. Season with salt and pepper to taste.

Step 9

Wrap the filling of chicken and mushrooms in the prepared pancakes.

Step 10

Serve cold or warmed with sour cream.