Tender crepes filled with a silky, creamy velouté containing chicken, mushrooms, and spinach can be made ahead and refrigerated before baking, if desired.
I eagerly awaited this novel, which I mistakenly believed would be the last of the Gamache series. I am happy to report that another book in this series is scheduled for release in October this year.
I was astounded and astonished by this latest novel in the series. The author's note at the beginning of the book states that the novel was completed in September 2024 and that the similarity to the political events of 2025 is purely coincidental and unexpected. I think perhaps Penny is clairvoyant.
While most of the Gamache series are stand-alone books, I would recommend reading The Grey Wolf prior to reading this novel. Food always plays a large part in this series. In this book, crepes and roast chicken are mentioned. Roast Chicken is always served for Sunday Supper in the Gamache household.
This is a wonderful, complete meal that can be made ahead of time and refrigerated until you are ready to serve it. It only takes 30 minutes to bake. Perfect for those days that you are out running errands or working and come home hungry.
I am fortunate to be retired, but I still find myself happy to have food I can make ahead of time because I don't know how I ever found time to work...I am very busy all the time.
Tomorrow is Valentine's Day. The Angel Face is spending the night with us. I am making my Valentines steak for dinner as it is one of her and Grampy's favorite meals.
On Monday, I am meeting my sister-in-law for lunch, and we are attending a Wine Pairing Dinner in the evening with the Luths. Tuesday is Chinese New Year, I am meeting my sister for lunch, and then Jessica is hosting a dinner at her house to celebrate.
Chicken, Spinach, and Mushroom Crepes
Tender crepes filled with a silky, creamy velouté containing chicken, mushrooms, and spinach can be made ahead and refrigerated before baking, if desired.
Ingredients
- 1 chicken breast, poached, poaching liquid reserved, or 2 cups cooked chicken, chopped.
- 1/4 onion, 1 stalk celery, 1 carrot, if poaching chicken
- salt and pepper, to taste
- 5 T. butter, divided
- 1/4 c. flour
- 1 1/4 c. reserved poaching liquid or chicken broth
- 1 1/4 c. light cream
- 1/2 small onion, diced
- 4 oz. mushrooms, chopped
- 2 handfuls baby spinach
- 1/4 c. dry white wine
- 6 crepes (my recipe)
- 1/4 c. grated parmesan cheese
Instructions
- Place the chicken breast in a pot, season with salt and pepper. Add the onion, carrot, and celery. Cover with water and place over high heat until it comes to a boil, reduce the heat, and cook for 30 minutes, until the chicken is no longer pink inside. When cooked, remove the chicken to a cutting board to cool before chopping into small dice. Strain the solids from the cooking liquid and discard, reserving the broth.
- Alternatively, use 2 cups of chopped, leftover chicken and 1 1/4 cups of packaged chicken broth.
- Melt 4 Tablespoons of butter in a large skillet over medium heat. Stir in the flour until golden brown. Gradually add the reserved liquid or chicken broth and the cream. Cook, whisking constantly, until it comes to a boil. Reduce the heat and simmer, whisking frequently, until the sauce thickens to a smooth, velvety consistency. Reserve 3/4 cup of the sauce, and add the chicken to the remaining sauce in the pan.
- In a second skillet, melt the remaining Tablespoon of butter. Add the onions and mushrooms, season with salt and pepper, and cook until the onions are translucent and the mushrooms are tender.
- Add the spinach and white wine, cook and stir until the wine is evaporated and the spinach is wilted and tender. Stir the vegetables into the chicken and sauce.
- Pour 1/4 cup of the reserved sauce into the bottom of a 9x13" baking pan. Divide the filling among 6 crepes, placing it in the center, then fold the edges over. Place the crepes seam-side down in the baking pan.
- Top with the remaining reserved sauce and sprinkle with the Parmesan cheese.
- Bake in a preheated 400* oven for 30 minutes until golden brown on top.
Notes
Prep and cook times do not reflect poaching the chicken or making the crepes.
Nutrition Facts
Calories
765Fat (grams)
57 gSat. Fat (grams)
34 gCarbs (grams)
35 gFiber (grams)
1 gNet carbs
33 gSugar (grams)
10 gProtein (grams)
27 gSodium (milligrams)
1025 mgCholesterol (grams)
231 mg
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