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Chicken Croquettes with Gravy, Radishes & Spicy Recipe

   
 

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     Chicken Croquettes with Gravy, Radishes & Spicy

Category   Entrees - Maindishes
Sub Category   None
Servings   2-3

Ingredients
1 TBS plus 2 tsp olive oil, divided
1 small onion
1 celery stalk
1/4 tsp kosher salt, plus more to taste
1/4 tsp black pepper, plus more to taste
3 TBS all purpose flour, divided
1/4 cup milk
12 oz. ground chicken
1/4 cup panko bread crumbs, divided
 
4 tsp butter
1 cube Edwards and Sons Not Chick'n bouillon
3/4 cup water
2 oz spicy salad greens
2 oz radishes

Instructions
Prepare your mise en place- Peel and chop onion into small dice; measure out 1/4 cup (save any extra for another use). Chop celery into small dice; measure out 2 tablespoons (save any extra for another use). Pick and chop thyme leaves. Thinly slice radishes.
Heat a large skillet over medium heat. Add 1 teaspoon olive oil,1/4 cup onion and 2 tablespoons celery. Cook until onion is translucent and soft, about 5 minutes. Add 1 teaspoon thyme, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir to combine, and cook 1 minute. Stir in 2 tablespoons flour, and cook 2 minutes. Stir in 1/4 cup milk. Cook and stir until mixture is thick. Transfer mixture to a large mixing bowl. Rinse out skillet.
To the mixing bowl, add ground chicken and 2 tablespoons panko. Spread remaining panko in the center of a large plate. Using your hands, stir the chicken mixture well to combine all ingredients. Form mixture into 1-inch-wide balls, arranging around edge of panko plate as you go. When all of the chicken mixture has been used, roll balls in panko, and place on a clean plate. Pat each ball slightly to bring height to 1/2 inch. Place skillet over medium heat. Add 1 tablespoon olive oil. When oil is hot, add chicken croquettes. Cook without disturbing until browned on the bottom, about 7 minutes. Turn croquettes over, and cook 5 minutes on the second side. Divide croquettes between 2 dinner plates.
While croquettes are cooking, place a small skillet over low heat, and add butter. When butter is melted, add remaining 1 tablespoon flour. Stir until flour browns slightly, stirring constantly, 1 to 1 1/2 minutes. Stir in bouillon cube, pressing to break up and dissolve. To flour mixture, slowly whisk in 3/4 cup water. Stir in remaining thyme. Stir until thickened, 3-4 minutes. Taste and adjust seasoning as desired with salt and pepper. Remove from heat. For the salad- In a mixing bowl, toss greens and radishes with remaining 1 teaspoon olive oil and sprinkle with 1/4 teaspoon kosher salt. Serve with croquettes and gravy, and enjoy!


Originally Submitted
5/31/2017





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