Chicken Croquettes
Serves 4
Published in: Food Network Kitchens
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
pinchfreshly grated nutmeg
4 cup finely chopped poached chicken breasts -- recipe follows or
chicken short-cuts
2 tablespoons minced flat-leaf parsley leaves
1 tablespoons thinly sliced fresh chives
2 large eggs
1 1/4 cup fresh breadcrumbs
Vegetable oil for shallow frying
servingSuggestions: Dijon mustard
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.
Put a heaping cup of flour in a shallow bowl or lipped plate. In
another small bowl whisk the eggs with the remaining salt and pepper
to taste. Spread the breadcrumbs into a third shallow bowl.
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
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
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
Yield: 4 servings
Exported from A Cook's Books -- Recipe management for Macintosh
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