Creamy Chicken Croquettes
Appetizers
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Cook Time
5 h
Servings
1
Difficulty
Medium
Prep Time
45 Min
Description
These chicken croquettes are a classic reinvented with the help of our faithful Thermomix®. The recipe is simple, but the result is spectacular: creamy croquettes on the inside and crispy on the outside. I use leftover roasted chicken, giving it a second life and avoiding wasting food. The key is to let the dough rest in the fridge, the longer the better! This will make it easier to shape them. Perfect for a casual dinner or as an appetizer at a gathering with friends. Go ahead and try them, you will love them!
Ingredients (12 ingredients)
-
150 g Roasted or cooked chicken
-
40 g Onion
-
45 g Butter
-
100 g Wheat flour
-
400 g Milk
-
1 pinch Ground nutmeg (optional)
-
1 pinch Ground cinnamon (optional)
-
1 al gusto Salt
-
1 al gusto Wheat flour (for breading)
-
1 piece Egg (for breading)
-
1 al gusto Breadcrumbs (for breading)
-
1 al gusto Olive oil in abundance
Preparation (9 steps)
Crush the chicken
We introduce 150 g of roasted or cooked chicken in the Thermomix glass and program 5 seconds at maximum speed (Stufe 10). We remove the crushed chicken from the glass and reserve for later.
Chop the onion
We introduce 40 g of onion, peeled, in the Thermomix glass and chop for 5 seconds at speed 5.
Sauté the onion
We add 45 g of butter in the glass together with the chopped onion and program 10 minutes at 100°C and speed 2.
Add chicken and flour
Next, we add half of the crushed chicken (approximately 75 g) and 100 g of wheat flour, letting them fall around the blades. We program 4 minutes at 100°C and speed 2.
Cook the dough
We add 400 g of milk, salt to taste, a pinch of ground cinnamon and another of ground nutmeg. We program 10 seconds at speed 6 to mix the ingredients well. Then, we change the parameters to 7 minutes, Varoma temperature and speed 4 to cook the dough well.
Cook the dough (continuation)
We continue cooking the dough by programming 7 minutes, Varoma temperature and speed 4.
Mix the rest of the chicken
We add the rest of the crushed chicken (approximately 75 g) to the glass and mix with the spatula to integrate it well into the dough.
Cool the dough
We remove the dough to a container. We cover with plastic wrap touching the surface to prevent a crust from forming and let cool before introducing into the refrigerator for a minimum of four hours (better from one day to the next). The longer it rests in the refrigerator, the easier it will be to form the croquettes.
Form the croquettes
To form the croquettes, we take small portions of the cold dough and pass them through wheat flour, beaten egg and breadcrumbs. We let dry for a few minutes in the air before frying in abundant olive oil in a frying pan.
Finished cooking? Great! 🎉
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Created by
Paula Perez
5
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URL
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Allergens
- Cereals with gluten
- Milk
- Eggs
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