Crispy Homemade Chicken Croquettes
Appetizers
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Cook Time
2 h
Servings
6
Difficulty
Medium
Prep Time
45 Min
Description
These chicken croquettes are a reinvented classic, perfect for using leftover roast or boiled chicken. The creamy béchamel, enriched with a touch of dry wine and nutmeg, envelops the shredded chicken in an irresistible bite. The spring onion gives it a point of freshness that makes them even more special. I often prepare them for family celebrations or as a delicious starter in a dinner with friends. They are easy to make, although they require a little patience for the dough to cool and form well. But the result is worth it! Crispy on the outside and creamy on the inside, these croquettes are a guaranteed success. Ideal to serve with a fresh salad or a homemade sauce.
Ingredients (13 ingredients)
-
180 gramos Chicken
-
30 mililitros Dry wine
-
1 piece Spring onion
-
2 cucharadas soperas Butter
-
3 cucharadas soperas Flour
-
350 mililitros Milk
-
1 pinch Salt
-
1 pinch Ground black pepper
-
1 pinch Nutmeg
-
100 gramos Flour
-
100 gramos Breadcrumbs
-
2 unidades Egg
-
300 mililitros Sunflower oil
Preparation (10 steps)
Chop the spring onion
Place the spring onion in the Thermomix bowl and chop for 3 Sec./Speed 5.
Sauté the spring onion with butter
Add the butter to the Thermomix bowl together with the chopped spring onion. Sauté for 3 Min./120°C/Speed 1.
Add the shredded chicken
Incorporate the shredded cooked chicken into the Thermomix bowl and cook for 3 Min./120°C/Speed 1/Reverse.
Evaporate the wine
Pour the dry wine into the Thermomix bowl and program 2 Min./100°C/Speed 1/without measuring cup to evaporate the alcohol.
Add the flour
Add the flour to the Thermomix bowl and mix for 1 Min./100°C/Speed 3.
Incorporate the milk and spices
Pour the milk little by little into the Thermomix bowl, without stopping stirring. Add the salt, ground black pepper and nutmeg. Cook for 8 Min./90°C/Speed 4, until the dough comes away from the walls of the bowl. If the dough is very liquid, add a little more flour.
Cool the dough
Spread the dough on a flat plate or tray and let it cool in the fridge for at least 1 hour.
Shape the croquettes
After the cooling time, shape the croquettes with the help of two spoons.
Coat the croquettes
Coat the croquettes by passing them through flour, beaten egg and breadcrumbs.
Fry the croquettes
Fry the croquettes in abundant sunflower oil at high temperature in a frying pan.
Finished cooking? Great! 🎉
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Created by
Elena Serrano
3
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Eggs
- Milk
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