Chicken Croquettes
Serves: 3
Lacy Volkman
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
52
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 large
Shallot (minced)1 cup
Heavy Cream2 tsps
Kosher Salt (plus more)1 tbsp
Chives (thinly sliced fresh)2 large
Egg1.25 cups
Breadcrumbs (fresh)2 sprigs
Thyme (fresh)1 small
Onion (halved)1 small
Carrot (halved)1 stalk
Celery (halved)Directions:
1
Melt the butter in a small saucepan over medium heat, add the shallots and saute until softened, about 3 to 4 minutes
2
Add the 2 tablespoons of flour, stir it into the butter with a wooden spoon, and cook for 2 minutes more
3
Whisk in the cream, bring to a simmer, stirring until the mixture thickens and pulls away from the sides of the pan
4
Pour the sauce into a medium bowl; season with 1 teaspoon of the salt, pepper to taste, and nutmeg
5
Set aside to cool, stirring occasionally
6
Stir the chicken, parsley, and chives into the cooled sauce
7
By hand, form the chicken mixture into eight 3-inch long torpedo-shaped croquettes
8
Put the croquettes on a pan or large plate, cover, and refrigerate for 2 hours or until set and firm
9
Put a heaping cup of flour in a shallow bowl or lipped plate
10
In another small bowl whisk the eggs with the remaining salt and pepper to taste
11
Spread the breadcrumbs into a third shallow bowl
12
Bread the croquettes
13
Roll them in the flour, taking care to shake off any excess
14
Next, dip them in the egg mixture, and finally roll in the breadcrumbs until evenly coated
15
Place on a plate
16
Pour enough oil into a large skillet to come about halfway up the sides of the croquettes, and heat over medium heat
17
Shallow-fry the croquettes until golden brown, about 2 to 3 minutes on each side
18
Drain on paper towels and serve with the mustard
19
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan
20
Cover with the broth, and bring just to a boil
21
Lower the heat to very low and cover
22
Poach the chicken for 20 minutes or until firm to the touch
23
Remove the pan from the heat, uncover, cool the chicken in the stock for 30 minutes
24
Transfer the chicken to a cutting board and reserve the liquid
25
Bone and skin the chicken and cut the meat into cubes
26
Discard the bones and skin
27
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use
28
Remove any fat from the surface of the broth before using