Before I get into today’s very delicious recipe, I have two quick “housekeeping” items for everyone.
1. The winner of Michelle O’Neil’s Daughter of the Drunk at the Bar is … Elizabeth Young of The Garden Gate! Congrats, Elizabeth. Please e-mail me your mailing address so we can send your book.
2. Thank you to everyone who took the time to read my post yesterday about SOPA and PIPA, and to those of you who signed the petition. The thought of internet censorship is scary. I’m glad so many people and companies banned together yesterday for such an historic day.
And now for the recipe … Chicken Croquettes is one of my favorite dinners. And because I first made it for Bryan on Christmas Eve many years ago when we were first dating, it’s become a tradition we eat these during the holidays. Now it is our New Years dinner. These seemingly ordinary chicken patties are so delicious. And there’s an incredible sauce to go with it, which – in my opinion – is almost better than the croquettes. Trust me, you will LOVE them!
2 Tbsp. butter
1/2 cup flour
Dash of nutmeg
1/2 cup milk
2 1/2 cups cooked chicken
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. sage
2 Tbsp. chapped parsley
1 Tbsp. minced onion
2 Tbsp. chicken broth
1 egg, beaten
1/2 cup Panko or other bread crumbs
Vegetable oil for frying
Melt butter in a small saucepan over medium heat. Add 2 Tbsp. flour and nutmeg and cook for 2 minutes. Gradually add the milk, stirring constantly until mixture thickens. Remove from heat and set aside.
Use a food processor with a blade attachment to grind the chicken. Add to the chicken, the milk mixture, lemon juice, salt, pepper, sage, parsley, onion, and chicken broth. Mix until all ingredients are combined.
Shape the mixture into small patties. Depending on the size you make and how much you have, you’ll likely get 6 – 8 patties. Refrigerate for at least 30 minutes.
Coat each croquette in the egg mixture and then the breadcrumbs. Heat your skillet and add oil over a medium-high heat. Fry each croquette for about 3 minutes per side, or until golden brown. Drain excess oil on a paper towel. Serve immediately with Cream Sauce.
2 Tbsp. butter
2 Tbsp. flour
3/4 cup chicken broth
1/4 cup heavy cream
Melt butter in a small saucepan over medium heat. (I use the same saucepan that was used for the milk mixture above. Why dirty two pots?) Add flour and cook for 1 minute. Gradually add chicken broth and stir until mixture is smooth and thick. Cook another 2 – 3 minutes. Stir in heavy cream. Stop yourself from drinking the sauce so you can top the croquettes with it.