Chicken Croquettes (Food Network Kitchens) Recipe

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Chicken Croquettes (Food Network Kitchens)
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Ingredients
21
Count
Nutrition
1273
Calories
Total time
185
Minutes
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Ingredients:

Directions:

  1. Melt the butter in a small saucepan over medium heat, add the shallots and saute until softened, about 3 to 4 minutes. Add the 2 tablespoons of flour, stir it into the butter with a wooden spoon, and cook for 2 minutes more. Whisk in the cream, bring to a simmer, stirring until the mixture thickens and pulls away from the sides of the pan. Pour the sauce into a medium bowl; season with 1 teaspoon of the salt, pepper to taste, and nutmeg. Set aside to cool, stirring occasionally.
  2. Stir the chicken, parsley, and chives into the cooled sauce. By hand, form the chicken mixture into eight 3-inch long torpedo-shaped croquettes. Put the croquettes on a pan or large plate, cover, and refrigerate for 2 hours or until set and firm.
  3. Put a heaping cup of flour in a shallow bowl or lipped plate. In another small bowl whisk the eggs with the remaining salt and pepper to taste. Spread the breadcrumbs into a third shallow bowl.
  4. Bread the croquettes. Roll them in the flour, taking care to shake off any excess. Next, dip them in the egg mixture, and finally roll in the breadcrumbs until evenly coated. Place on a plate.
  5. Pour enough oil into a large skillet to come about halfway up the sides of the croquettes, and heat over medium heat. Shallow-fry the croquettes until golden brown, about 2 to 3 minutes on each side. Drain on paper towels and serve with the mustard.
  6. POACHED CHICKEN
  7. Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the stock for 30 minutes.
  8. Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
  9. Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
  10. Yield: 4 cups cubed chicken or 4 servings
  11. Copyright 2001 Television Food Network, G.P. All rights reserved
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1272.91 Kcal (5329 kJ)
Calories from fat 555.72 Kcal
% Daily Value*
Total Fat 61.75g 95%
Cholesterol 368.82mg 123%
Sodium 6192.51mg 258%
Potassium 2212.82mg 47%
Total Carbs 73.34g 24%
Sugars 6.21g 25%
Dietary Fiber 5.57g 22%
Protein 108.11g 216%
Vitamin C 14.4mg 24%
Vitamin A 0.2mg 7%
Iron 4.3mg 24%
Calcium 169.2mg 17%
Amount Per 100 g
Calories 108.97 Kcal (456 kJ)
Calories from fat 47.58 Kcal
% Daily Value*
Total Fat 5.29g 95%
Cholesterol 31.57mg 123%
Sodium 530.14mg 258%
Potassium 189.44mg 47%
Total Carbs 6.28g 24%
Sugars 0.53g 25%
Dietary Fiber 0.48g 22%
Protein 9.26g 216%
Vitamin C 1.2mg 24%
Iron 0.4mg 24%
Calcium 14.5mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29.8
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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