Chicken Croquettes

Make Sauce. Heat chicken broth until it just begins to simmer; set aside. Melt butter in heavy medium saucepan over low heat. Stir in flour; cook, stirring constantyl, until very lightly browned, about 5 to 6 minutes. Let cool for 1 minute, then gradually stir in chicken broth. If desired, stir in chopped mushrooms. return to heat and cook slowly for 20 minutes, until mixture is thick enough to coat the back of a spoon. Stir in salt, pepper, and 1 or 2 teaspoons butter.

In a saucepan over medium-low heat, melt 1 tablespoon butter; stir in chopped onion. Cook until onion is tender, about 7 minutes. Add the thick Velouté sauce; cook for 1 minute. Spoon sauce into a large bowl. Add chopped chicken, the parsley, 1/2 teaspoon pepper, 1/2 teaspoon thyme, pinch nutmeg, and a little salt. Mix to blend. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours, until very firm.

Spread flour in a pie plate or large shallow bowl. Spread bread crumbs in another pie plate or large shallow bowl. Whisk together the eggs in another shallow bowl.

Using a 1/4-cup measure as a scoop, drop scoops of chicken filling mixture into flour and roll gently until well coated. Roll the croquette ball in the beaten egg then roll in bread crumbs until coated on all sides. As you roll them, gently shape into an egg-shaped or cylindrical croquette. You should have 8 croquettes.

In a deep fryer, heat oil to 370°.

Carefully drop 4 croquettes in the hot oil; fry until nicely browned on all sides, about 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with remaining croquettes.

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Baked Chicken
Grilled Chicken

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