- 2 tablespoons unsalted butter
- 1 large shallot, minced
- 2 tablespoons all-purpose flour, plus more for dredging
- 1 cup heavy cream
- 2 teaspoons kosher salt, plus more
- Freshly ground black pepper
- Pinch freshly grated nutmeg
- 4 cups finely chopped poached chicken breasts, recipe follows
- 2 tablespoons minced flat-leaf parsley leaves
- 1 tablespoon thinly sliced fresh chives
- 2 large eggs
- 1 1/4 cups fresh breadcrumbs
- Vegetable oil for shallow frying
- Serving Suggestions: Dijon mustard
- POACHED CHICKEN
- 10 sprigs parsley
- 2 sprigs fresh thyme
- 1 small onion, halved
- 1 small carrot, halved
- 1 stalk celery, halved
- 3 pounds split chicken breasts, on the bone and fat trimmed
- 5 to 6 cups chicken broth, homemade or low-sodium
Melt the butter in a small saucepan over medium heat, add the shallots and saute until softened, about 3 to 4 minutes. Add the 2 tablespoons of flour, stir it into the butter with a wooden spoon, and cook for 2 minutes more. Whisk in the cream, bring to a simmer, stirring until the mixture thickens and pulls away from the sides of the pan. Pour the sauce into a medium bowl; season with 1 teaspoon of the salt, pepper to taste, and nutmeg. Set aside to cool, stirring occasionally.
Stir the chicken, parsley, and chives into the cooled sauce. By hand, form the chicken mixture into eight 3-inch long torpedo-shaped croquettes. Put the croquettes on a pan or large plate, cover, and refrigerate for 2 hours or until set and firm.
Bread the croquettes. Roll them in the flour, taking care to shake off any excess. Next, dip them in the egg mixture, and finally roll in the breadcrumbs until evenly coated. Place on a plate.
Pour enough oil into a large skillet to come about halfway up the sides of the croquettes, and heat over medium heat. Shallow-fry the croquettes until golden brown, about 2 to 3 minutes on each side. Drain on paper towels and serve with the mustard.POACHED CHICKEN
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the stock for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
Yield: 4 cups cubed chicken or 4 servings
Copyright 2001 Television Food Network, G.P. All rights reserved
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