Recipe courtesy of Martha Phelps Stamps
Chicken Croquettes
- Level: Intermediate
- Total: 1 hr 41 min
- Active: 30 min
- Yield: 8 servings
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.
