Chicken Croquettes that are perfect for Sunday Dinner

PERFECT FOR SUNDAY DINNER

Chicken Croquettes
Mashed Potatoes
ColeSlaw

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Sometimes we get recipes that are wonderful but just a little too complicated to prepare for an ordinary dinner. We would like to share some of these recipes with everyone!

We hope you enjoy this chicken croquette recipe!

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Chicken Croquette Recipe

Chicken Croquettes

2 1/2 cups finely chopped, cooked chicken 
1 cup finely chopped celery
1/2 cup finely chopped onion 
1 tsp. allspice
1/2 cup milk
1/2 cup chicken broth
3 tbsp. butter
3 tbsp. flour
2 eggs, lightly beaten
3/4 cup breadcrumbs
3 tablespoons oil

*A food processor works best to finely chop the chicken.

white sauce: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add flour and cook, stirring for 1 to 2 minutes without browning.  Salt and pepper to taste. Gradually whisk in milk and chicken broth, stirring constantly, until smoothed and thickened. Remove from heat and let cool for 10 minutes.  In a large bowl, blend chicken, celery, onion, egg and  allspice. Add cooled white sauce and blend. Salt and pepper to taste.  Let chill in refrigerator for 2 hours or overnight. Shape chicken croquettes into 2-1/2" balls and roll in breadcrumbs. Heat oil in large skillet and fry chicken croquettes until browned. Approximately 15 minutes. You can at this point put the croquettes in the oven to keep them warm.  Place the croquettes on a cookie sheet and cover with foil and place in a 200 degree warmed oven to keep warm until ready to serve.

EXTRA SAUCE FOR CROQUETTES AND MASHED POTATOES: 

2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup chicken broth
2 tablespoons parmesan cheese

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add flour and cook, stirring for 1 to 2 minutes without browning.  Gradually whisk in milk and broth, stirring constantly, until smoothed and thickened. Remove from heat and stir in parmesan cheese.

COLE SLAW

3 large carrots, grated
1 head green cabbage, shredded (or 2 bags of ready-to-use coleslaw)
½ cup white vinegar
1 ½ cup mayonnaise
1/3 cup sugar
1 ½ teaspoon salt
2 teaspoons coarsely ground black pepper
1 ½ tablespoon whole celery seeds

In a small bowl, mix mayonnaise, sugar and vinegar thoroughly. In a large bowl, mix carrots and cabbage well, then toss with salt, pepper and celery seed until evenly distributed. Pour in dressing and toss. Taste and adjust seasoning. Refrigerate immediately.  Can be prepared a day in advance.

ENJOY!!

    Chicken Croquette Recipe