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Chicken Croquettes

April 23, 2018 by Jaida 3 Comments

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These dreamy chicken croquettes are full of creamy shredded chicken and surrounded by a crispy, pan-fried coating and smothered in a creamy white gravy and make a meal your dinner guests won’t be able to stop talking about – or eating!

Hello, lovelies! I hope you all had a great weekend and are starting to see signs of spring, wherever you call home. Saturday was pretty dreary around here, but Sunday turned out to be a beautiful day, which we spent a good portion of outside, where the toddler very much likes to be. Hopefully this weather is here to stay and the cold snaps are pretty much gone. I could do for a break from the rain as well, but…April showers and all that jazz.

I did get to spend a good bit of time in the kitchen on Saturday and Sunday, finishing up my recipes for the upcoming #BrunchWeek, and also cooking for J and Natalie to eat, of course. I can’t wait to share all the brunch goodness with you, but first – a little recipe re-do/remake from the blog’s early days.

I first posted this recipe for Chicken Croquettes almost exactly 6 years ago. On 4/20/12. It was for the recipe swaps that I used to participate in, before they sadly came to an end. It has been one of the most-pinned items on my blog to-date, even with a less than fantastic photo (see the comparison photo at the end of this post!)It had been so long since I made them, that I didn’t even remember how good they were.

You guys. They are amazing. I mean, yeah…they take a little more time than my typical weeknight meal, but they are greeeeat for a Sunday meal, or whatever day you might have a little extra time to spare. And totally, 100%, without-a-doubt worth it.

The crispy coating, creamy filling, and delectable gravy – that also goes great with mashed potatoes – is just the perfect combo – trifecta, if you will – for a great meal. Add in some of those mashed potatoes I mentioned, and asparagus, and you are good to go for one amazing meal.

Oh, and because I promised,- the photo comparison from 2012 to 2018. I’d say that’s a significant improvement, wouldn’t you??

Chicken Croquettes

These dreamy chicken croquettes are full of creamy shredded chicken and surrounded by a crispy, pan-fried coating and smothered in a creamy white gravy and make a meal your dinner guests won't be able to stop talking about - or eating!
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Ingredients

Croquette Ingredients

  • 1 cup milk
  • 1 cup chicken broth
  • 1/4 tsp white pepper
  • 2 tsp freshly chopped parsley leaves
  • 1/2 tsp salt (or more, to taste)
  • 1/2 cup butter (1 stick/8 Tbsp)
  • 1 stalk celery minced
  • 1 cup all purpose flour
  • 1 1/4 lbs chicken (breasts or thighs), cooked and cooked and shredded
  • Olive oil for frying (Can also use canola if you prefer)

Breading Ingredients

  • 2 eggs
  • 2 cups milk
  • 1/8 tsp salt
  • 3 cups all purpose flour
  • 3 cups bread crumbs

Chicken Gravy Ingredients

  • 3 Tbsp butter
  • 2 cup chicken broth
  • 3 Tbsp all purpose flour
  • 2 tsp chopped fresh parsley
  • Pinch white pepper and salt

Instructions

  • Making the croquettes: In a heavy pot, heat the milk and stock on the stove and add the white pepper, parsley, and salt. In a separate pot, melt the butter and add the celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk/stock mixture and stir until thickened and smooth. Fold in the chicken and allow to cool.
  • Breading the croquettes: Shape 3 oz portions of the croquette batter into small balls and place on a tray lined with wax paper. Set out three bowls/breading dishes. In the first, make an egg wash with the egg, milk, and salt. The second bowl is flour, the third is breadcrumbs. Dip the croquettes into the egg wash, then flour, then egg wash again, then breadcrumbs.
  • Cooking the croquettes: Fry the croquettes in about 1 inch of oil, heated to 350 degrees until golden brown, about 2-3 minutes per side.  Drain well and blot on paper towels.
  • Cooking the gravy: Melt the butter in a 1 or 2 qt saucepan. Stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce heat, and cook for 20 minutes, whisking occasionally. Add the parsley, white pepper, and salt to taste.
  • Serve over mashed potatoes, noodles, or rice.
Tried this recipe?Mention @sweetbeginblog or tag #sweetbeginblog!
Source: Mary Ellen’s Cooking Creations

 

Filed Under: Chicken, Main Dish Tagged With: Chicken, Croquettes, French

Previous Post: « Sweet Musings: April 2018
Next Post: Salmon and Couscous Salad »

Reader Interactions

Comments

  1. CRS

    April 20, 2012 at 2:03 pm

    I've also never heard of Chef Larry, but I'm glad to hear his recipe was such a success!

    Reply
  2. The Home Cook

    April 24, 2012 at 12:34 pm

    I've been wanting to make these for awhile now. I need to make it happen.

    Thanks for being part of the recipe swaps!

    Reply
  3. Sheila Kane

    October 30, 2013 at 8:27 pm

    I made these, followed the recipe to a T. They are SO YUMMY!

    Reply

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As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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