Chicken Mushroom Croquettes
Croquettes are delicious small fried food rolls – crunchy on the outside and soft and creamy on the inside. They are usually filled with mashed potatoes or minced meat such as beef or veal, poultry, fish, vegetables or shellfish (crab, lobster, shrimp and salmon are common). The ingredients are mixed together with fresh herbs and spices and oftentimes a creamy white sauce, then shaped into cylindrical patties, coated with breadcrumbs and deep-fried (or you can bake these in the oven if you prefer).
Originating in France, the word croquette means “to crunch”. Perfect for a cocktail party appetizer or just a luscious small dish, served with a salad and a glass of crisp white wine. Serve with a remoulade dipping sauce and a splash of lemon.
Croquettes
1 1/3 c chicken, finely shredded (white meat) 2/3 cup mushrooms, finely chopped (cremini and/or white button) 1/2 tsp salt 1/4 tsp celery salt dash of cayenne dash of nutmeg 1 egg, beaten 1/2 c canola oil, for frying
Herb Cream Sauce
1/4 c butter 1/2 c flour 1 c. chicken stock 1/3 c cream 1/2 tbsp parsley, finely chopped 1/2 tbsp thyme, finely chopped
Remoulade Sauce
2 c mayonnaise 2 tbsp chopped capers 1 ½ tbsp chopped chives 1 ½ tbsp. chopped tarragon 2 tbsp chopped parsley 1 tsp chopped chipotle pepper 1 tsp Dijon mustard Worcestershire sauce, to taste Tabasco, to taste Lemon juice, to taste
To prepare remoulade: In a medium bowl, whisk together mayonnaise, capers, chives, tarragon, parsley, chipotle pepper, and Dijon mustard. Add Worcestershire sauce, Tabasco sauce and lemon juice to taste. Cover and chill until ready to use.
To make the croquettes, first shred and chop the warm, cooked chicken (a rotisserie chicken is a fast and easy way to do this or you can use shredded parboiled chicken). Finely chop the mushrooms and mix in salt, celery salt, cayenne and nutmeg, mixing all ingredients together.
Make the herb cream sauce by melting the butter in a saucepan over medium heat and slowly adding flour, chicken stock, herbs and cream together, whisking thoroughly and often until the sauce is smooth and creamy.
Add the sauce to the chicken and mushroom mixture, then add one beaten egg until it has a moist but firm texture; set aside to cool. Shape into cylindrical patties and coat with breadcrumbs. Place croquettes in a frying pan in heated oil over medium high and fry until the croquettes have a crispy, golden brown crust, about 5-6 minutes, and drain on paper towels.
Serve with a side salad of mixed greens with lemon juice and olive oil dressing, a crisp white wine and remoulade sauce for dipping.
Makes 4 servings.
Other Croquette recipes you may enjoy:
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