Chicken Croquettes

Total Time:
1 hr 41 min
Prep:
30 min
Inactive:
1 min
Cook:
1 hr 10 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 3 pounds boneless, skinless chicken breasts
  • Salt
  • Black pepper
  • Cayenne
  • Pinch dry thyme leaves
  • 8 tablespoons butter
  • 3 stalks celery, finely diced
  • 1/2 red onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup flour
  • 1 cup milk (approximately), heated
  • 2 tablespoons roughly chopped parsley
  • Panko bread crumbs
  • White pepper
  • Oil, for deep-frying
  • Creamed Mushrooms, recipe follows
  • Creamed Mushrooms:
  • 4 tablespoons butter
  • 1/2 small red onion, minced
  • Salt
  • Pepper
  • Pinch dry thyme leaves
  • 1 clove garlic, minced
  • 2 scallions, thinly sliced
  • Dash sherry
  • 4 tablespoons flour
  • 1 cup milk, heated
  • 1 pound button mushrooms, thinly sliced
  • 1 teaspoon chopped flat-leaf parsley
Directions
  • Preheat the oven to 400 degrees F. Rinse and dry chicken breasts. Place on a baking sheet and season with salt, black pepper, cayenne, and dry thyme leaves. Roast until just cooked through, about 15 minutes. Set aside to cool.

  • Melt butter in a saute pan on top of the stove. Add celery and onion, with a pinch of salt and pepper, and cook until soft, about 3 minutes. Add garlic and cook 1 minute more. Add flour and stir to coat vegetables well. Cook, stirring often, for about 3 more minutes. Slowly pour in milk, while stirring or whisking. After milk is incorporated, simmer at least 10 minutes.

  • Cut reserved chicken in large pieces, place in the food processor and pulse until finely chopped. Place in a bowl and pour sauce with vegetables over chicken. Add parsley and mix thoroughly. Make a test croquette by rolling a small amount in bread crumbs, then deep-frying. Adjust seasoning, to taste, with white pepper.

  • Form chicken mixture into balls, then roll in bread crumbs. Refrigerate and let the croquettes set for at least 1 hour before deep-frying in 325 degree F oil until golden brown. Drain and serve with Creamed Mushrooms.

Creamed Mushrooms:
  • Heat butter in a saute pan on top of the stove. Add onion with a pinch of salt, pepper, and dry thyme leaves and cook until transparent, about 3 minutes. Add garlic and scallions and cook 1 minute more. Splash with a bit of sherry and cook until evaporated. Stir in flour and cook 1 minute. Slowly stir in milk. Add mushrooms and cook about 20 minutes. Remove from heat and add parsley. Season, to taste, with salt and pepper.


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