Chicken croquettes

Chicken croquettes
Makes: 6 croquettes
Prep time:
Cook time:
Total time:
  • 250 gr chicken filet
  • 200 gr chicken stock
  • ½ onion
  • 1 leek
  • 60 gr butter
  • 50 gr flour
  • 50 gr white wine
  • 6 tbspn flour
  • 2 eggs
  • 6 tbspn bread crumbs (panko)
  1. Poach the chicken in the stock until cooked though and allow to cool down.
  2. Dice the onion and leek and sweat down in the butter.
  3. Add the flour and stir to combine. Coo out the flour for a couple of minutes.
  4. Add the white wine and the chicken stock and allow to simmer on a low heat for 10 to 15 min to cook out the flour. This mixture is called a salpicon.
  5. Dice the cooked chicken and mix with the salpicon. Taste and correct seasoning.
  6. Spread onto a plate, cover with cling film and cool in the fridge for a couple of hours until cold and set (preferably overnight).
  7. Divide the salpicon in 70 gr portions, shape them into cylinders or balls and chill down again in the fridge for a minimum of 15 min.
  8. Get ready three bowls: one with the flour, one with the beaten egg and one with the bread crumbs.
  9. Dip the croquettes in the flour, shake off the excess, then in the beaten egg and finally in the bread crumbs making sure they are nicely coated. Store in the fridge until needed.
  10. Deep fry when needed at 180 °C in a couple of minutes, drain on paper towel and serve with a sauce of your liking.
Stuff to know
This quantity will make 6 croquettes with 70 gr filling.
The croquettes can be cylindrical or balls.
The thick mixture of the roux, chicken broth and meat is called a salpicon.
The salpicon is best left overnight in the fridge before shaping and breading.
Use chicken, pork or beef or even shrimp ans a filling.
If the fryer oil is too cold, the croquettes will be greasy and heavy. If it is too hot, the outside will burn before the inside is cooked.