Crispy Chicken Croquettes With Garlic Butter Sauce Recipes

CRISPY CHICKEN CROQUETTES WITH GARLIC BUTTER SAUCE

Steps:

• Melt butter in a large heavy saucepan over low heat. Add onion and cook until tender. Stir in flour; cook and stir until smooth, about 1 minute. Reduce heat if mixture browns too quickly.
• Gradually add 1/2 cup of chicken broth and cook over medium heat stirring constantly until thickened and bubbly. Stir in dry mustard, salt, and chopped chicken; whisk in egg yolks.
• Cook over medium heat stirring constantly for 4 to 5 minutes. Remove from heat. Refrigerate 3 to 4 hours or preferably overnight.
• Combine remaining 1/4 cup chicken broth and hot pepper paste; stir into chilled chicken mixture.
• Shape chicken mixture into patties (an ice cream scoop will give you consistent size patties). Dredge patties in cracker crumbs.
• Pour 1/2 inch oil into skillet. Heat to 375 degrees F (190 degrees C) over medium-high heat. When oil is hot, fry the croquettes until golden brown; do not turn the croquettes until they are well browned on the first side, 4 to 5 minutes. Turn and cook the other side, 4 to 5 minutes. Fry in batches, as needed. Drain on paper towels.
• Melt 1/3 cup butter in a skillet over medium high heat. Add garlic and cook for 30 seconds to 1 minute, stirring constantly to prevent it from burning. Stir in flour and whisk continuously for 1 minute.
• Pour in the milk and herbs and continue to cook, whisking constantly, until sauce begins to thicken, about 1 minute. Ladle sauce over croquettes on serving plates.

CRISPY CHICKEN CROQUETTES WITH GARLIC BUTTER SAUCE

Steps:

• Melt butter in a large heavy saucepan over low heat. Add onion and cook until tender. Stir in flour; cook and stir until smooth, about 1 minute. Reduce heat if mixture browns too quickly.
• Gradually add 1/2 cup of chicken broth and cook over medium heat stirring constantly until thickened and bubbly. Stir in dry mustard, salt, and chopped chicken; whisk in egg yolks.
• Cook over medium heat stirring constantly for 4 to 5 minutes. Remove from heat. Refrigerate 3 to 4 hours or preferably overnight.
• Combine remaining 1/4 cup chicken broth and hot pepper paste; stir into chilled chicken mixture.
• Shape chicken mixture into patties (an ice cream scoop will give you consistent size patties). Dredge patties in cracker crumbs.
• Pour 1/2 inch oil into skillet. Heat to 375 degrees F (190 degrees C) over medium-high heat. When oil is hot, fry the croquettes until golden brown; do not turn the croquettes until they are well browned on the first side, 4 to 5 minutes. Turn and cook the other side, 4 to 5 minutes. Fry in batches, as needed. Drain on paper towels.
• Melt 1/3 cup butter in a skillet over medium high heat. Add garlic and cook for 30 seconds to 1 minute, stirring constantly to prevent it from burning. Stir in flour and whisk continuously for 1 minute.
• Pour in the milk and herbs and continue to cook, whisking constantly, until sauce begins to thicken, about 1 minute. Ladle sauce over croquettes on serving plates.

CRISPY CHICKEN IN GARLICKY TOMATO SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• Sprinkle the chicken with salt and pepper. Heat the oil in a large braiser or high-sided saute pan oven over medium-high heat. Add the chicken skin-side down and cook, undisturbed, until golden brown, 3 to 4 minutes. Remove the chicken to a plate.
• Reduce the heat to medium-low and add 1 tablespoon butter along with the onions, garlic and crushed red pepper. Cook, stirring often, until softened, about 5 minutes. Add the wine and simmer until reduced by about half, about 3 minutes. Add the tomatoes, olives, oregano and the remaining tablespoon butter and bring to a simmer; season with salt and pepper.
• Nestle the chicken in the sauce skin-side-up and transfer to the oven. Bake until the chicken is just cooked through, about 40 minutes. Sprinkle with the parsley and serve immediately.

CRISPY CHICKEN AND VEGETABLE CROQUETTES (CROQUETES DE ROSTIT)

Steps:

• Preheat the oven to 375°F
• In a small roasting pan, toss the chicken thighs with the onion, leek, carrot and garlic.
• Add the olive oil and 1 1/2 teaspoons of the Madras curry powder and season with salt and pepper.
• Roast, turning once, until the chicken thighs are cooked through and the vegetables are tender, about 35 minutes; let cool.
• Meanwhile, in a medium saucepan, bring the milk to a simmer with the remaining 1 1/2 teaspoons of curry powder over moderately high heat.
• Remove from the heat and let cool.
• In a food processor, pulse the chicken with the roasted vegetables until a puree forms.
• Season the puree generously with salt and pepper.
• Melt the butter in a large skillet.
• Add the 3/4 cup of flour (making a roux) and cook over moderately low heat, stirring constantly, until lightly browned.
• Stir in the chicken puree.
• Gradually add the milk, little by little at first and whisking constantly until it has all been added.
• Cook over low heat, stirring constantly, until the mixture is no longer sticky, about 15 minutes.
• Season with salt and pepper and let cool to room temperature, about 1 hour.
• In a large saucepan, heat 1 1/2 inches of vegetable oil to 350°F
• On a lightly floured work surface, roll the croquette mixture into 3/4-inch-thick ropes.
• Cut the ropes into 1 1/2-inch pieces.
• In a shallow bowl, beat the eggs.
• Spread the bread crumbs in another shallow bowl.
• Dip the croquettes in the egg, then coat all over with the bread crumbs.
• Add the croquettes to the hot oil in batches, taking care not to crowd the pan, and fry until golden brown, about 1 minute.
• Transfer the croquettes to paper towels to drain and serve piping hot.