Prepare your mise en place- Peel and chop onion
into small dice; measure out 1/4 cup (save any
extra for another use). Chop celery into small
dice; measure out 2 tablespoons (save any extra
for another use). Pick and chop thyme leaves.
Thinly slice radishes.
Heat a large skillet over medium heat. Add 1
teaspoon olive oil,1/4 cup onion and 2
tablespoons celery. Cook until onion is
translucent and soft, about 5 minutes. Add 1
teaspoon thyme, 1/4 teaspoon kosher salt and
1/4 teaspoon black pepper. Stir to combine, and
cook 1 minute. Stir in 2 tablespoons flour, and
cook 2 minutes. Stir in 1/4 cup milk. Cook and
stir until mixture is thick. Transfer mixture
to a large mixing bowl. Rinse out skillet.
To the mixing bowl, add ground chicken and 2
tablespoons panko. Spread remaining panko in
the center of a large plate. Using your hands,
stir the chicken mixture well to combine all
ingredients. Form mixture into 1-inch-wide
balls, arranging around edge of panko plate as
you go. When all of the chicken mixture has
been used, roll balls in panko, and place on a
clean plate. Pat each ball slightly to bring
height to 1/2 inch. Place skillet over medium
heat. Add 1 tablespoon olive oil. When oil is
hot, add chicken croquettes. Cook without
disturbing until browned on the bottom, about 7
minutes. Turn croquettes over, and cook 5
minutes on the second side. Divide croquettes
between 2 dinner plates.
While croquettes are cooking, place a small
skillet over low heat, and add butter. When
butter is melted, add remaining 1 tablespoon
flour. Stir until flour browns slightly,
stirring constantly, 1 to 1 1/2 minutes. Stir
in bouillon cube, pressing to break up and
dissolve. To flour mixture, slowly whisk in 3/4
cup water. Stir in remaining thyme. Stir until
thickened, 3-4 minutes. Taste and adjust
seasoning as desired with salt and pepper.
Remove from heat. For the salad- In a mixing
bowl, toss greens and radishes with remaining 1
teaspoon olive oil and sprinkle with 1/4
teaspoon kosher salt. Serve with croquettes and
gravy, and enjoy!
Originally Submitted
5/31/2017
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