My Version of an Irish Boxty

This is chicken boxty served at Gallagher’s Boxty Restaurant at the Temple Bar in Dublin, Ireland.

When my nephew and I toured Ireland we learned:  a) corned beef and cabbage is NOT a traditional Irish dish and b) boxty is a traditional Irish food.   What is boxty?  It is a potato pancake wrapped around a savory filling.

While Price and I were in Dublin, we went to Gallagher’s Boxty Restaurant that is known for its boxty.  The line was long, and the food was good.  Most people washed down their boxty, at least at the restaurant, with a beer.

Boxty options. The boxty dumplings sound interesting.

I ordered a chicken boxty.  It was really good.  So I thought I might do my own version of boxty for St. Patrick’s Day.  As a test, I prepared it last night, and it was fabulous, if I do say so myself.

Ingredients for the filling.

To make my version of an Irish boxty, you will need:

2 1/2 cups cooked, chopped chicken.  I used meat from a deboned Rotisserie chicken.
1/2 cup diced onion
1 cup diced cabbage
2 Tbsp vegetable oil (I used walnut oil)
2 Tbsp flour
2 cups chicken broth
1 Tbsp dried tarragon, crushed – if you are not sure if you like tarragon, you may wish to start with a 1/2 Tbsp and then add.
Seasoned salt and pepper to taste
Savory crepes – I used the recipe from the Better Homes and Gardens cookbook – if you don’t want to make crepes, read the bonus information below for other options.

A crepe being heated on the second side.

Make the crepes first, because they will keep.  The heat from the filling will warm them perfectly for serving.  Once finished then make the filling below.

I like a bit of caramelization on the cabbage and onions.

In a skillet over medium heat, add 2 Tbsp oil.  Add the onion and cabbage.  Sauté until wilted and translucent, about 5 minutes.  Stir to prevent scorching.  If the pan gets too dry, add 1 Tbsp more oil.

Once the cabbage and onions are ready, add the flour.  Stir to coat the vegetables.  Heat for about 3 minutes until you can smell the flour or until it has a little color.

Add the 2 cups chicken broth and chicken.  Stir to combine.  Then add the tarragon, 1/2 tsp seasoned salt and 1/2 tsp pepper.

Taste a bit of the broth.  Adjust flavors as needed.  You want the sauce to be liquid, but not runny.

This is filling enough for two large wraps with a little left over.  You could probably make 4 medium sized wraps if you served the boxty with two vegetables.

I served mashed potatoes on the side, because potatoes are so very Irish.  I should have added a green, but I was running late from work the day I made this.

Y’all I am not one to brag on my recipes, but this was amazing!  Seriously, I may have made a better boxty than the Irish folks!

Seriously good leftovers!

Bonus Information:  No time to make crepes?  Serve the chicken and cabbage sauce over mashed potatoes and it is delicious!

No tarragon?  Use dried parsley or chives or both instead.



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