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I am female and British.

Wednesday, November 23, 2005

Chicken Croquettes with Roasted Pepper Sauce

This recipe combines finely chopped chicken with seasonings which is then shaped into croquettes and fried or baked. I use thighs as they have more flavour, and tend to be more moist than chicken breasts, but you could use either. I like to top these tender tidbits with roasted pepper sauce given here.

4 Large Boneless Chicken Thighs
1 Slice Bread
1/4 Cup Milk
1 Egg
2 Green Onions, Chopped Into Pieces
1/4 Cup Fresh Parsley
Salt & Pepper
1/4 Cup Parmesan Cheese
Oil For Frying (I baked them)
1 Cup Bread Crumbs

Roasted Pepper Sauce:

One Large Red Pepper
One Large Yellow Pepper
Salt & Pepper
1/4 Cup Fresh Parsley
1/4 to 1/2 Cup Olive Oil
Dash Of Balsamic Vinegar

Chicken Croquettes with Roasted Pepper Sauce

To Make The Croquettes: Either finely chop the chicken pieces, parsley and onions, or place in a food processor and pulse. Tear the slice of bread into pieces and place in a bowl. Pour the milk over the bread, and let sit a minute or two. Squeeze the bread of excess milk and place the bread in with the chicken mixture. Add the remaining ingredients except the bread crumbs, and using your hands mix very well. If the mixture is too soft to form into croquettes, refrigerate one hour.

Shape the croquettes into 3 inch discs or tubes, and roll in the bread crumbs. Heat the oil in a large, deep frying pan to a depth of 2 inches until it reaches 375 degrees F. Carefully drop the croquettes into the pan, and cook, turning as each side browns until they are a deep golden brown and cooked through.

Lighter Version: To decrease the fat, simply bake in a preheated oven at 375 degrees F. for about 20 to 30 minutes or until they are cooked through and golden brown in color.

To Make The Sauce: Roast the peppers in the oven or microwave. Place all the sauce ingredients including the peppers, except the olive oil in a food processor. Pulse a few times until you have a finely chopped mixture. Add half the olive oil and pulse. Check the consistancy of the sauce. It should be thick, but still be loose. Add the rest of the oil if needed.

Serve the croquettes with rissoto or rice or pasta.


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