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Baked Chicken Croquettes on a plate
Anneke Silva

Baked Chicken Croquettes

4.47 from 13 votes
These Baked Chicken Croquettes are soft on the inside and crispy on the outside . The garlicky roast chicken and potatoes are a perfect contrast to the crispy golden breaded outside of these delicious morsels. They are delicious served on their own, but are even better when eaten with the creamy mushroom sauce. The woodsy mushrooms are complimented by the bright thyme, cream, and chicken drippings.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 6 people (17 croquettes)
Course: dinner
Cuisine: Italian
Calories: 697
Ingredients Equipment Method

Ingredients
  

Roast Chicken and Potatoes
  • 3 lbs Yukon Gold Potatoes
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp Kosher Salt divided
  • 1 Whole Chicken butterflied
  • 6 cloves Garlic
  • Black Pepper to taste
Mushroom Cream Sauce
  • 4 Crimini Mushrooms diced
  • 2 cloves Garlic minced
  • 1/4 White Onion diced
  • 1 sprig Fresh Thyme
  • 1 tbsp Schmaltz
  • 1 cup Cream 10%
  • 1/2 cup Chicken Drippings
  • 1 tbsp Flour
  • Black Pepper to taste
Chicken Croquettes
  • 3 Eggs1 cup Breadcrumbs
  • Pinch Kosher Salt
  • Extra Virgin Olive Oil drizzled

Equipment

  • Heavy Bottomed Pan
  • Wooden spoon
  • Food Processor
  • 1/3 cup Measuring Cup
  • Large Bowl
  • 2 Medium Bowls
  • Parchment Paper
  • Baking sheet

Method
 

Roast Chicken and Potatoes
  1. Preheat your oven to 400 F, then chop your potatoes into one inch chunks and drizzle them with olive oil, one teaspoon of salt, and mix in your garlic cloves.
  2. Place your chicken over the potatoes in a roasting pan. Season your chicken with the remaining kosher salt and black pepper to taste and cover.
    Place your chicken over the potatoes in a roasting pan. Season your chicken with the remaining kosher salt and black pepper to taste and cover.
  3. Roast the chicken for 1 1/2 hours until golden.
    Roast the chicken for 1 1/2 hours until golden.
Mushroom Cream Sauce
  1. Heat the schmaltz on medium heat, then add the onions, mushrooms, and minced garlic. Cook for five minutes.
    Heat the schmaltz on medium heat, then add the onions, mushrooms, and minced garlic. Cook for five minutes.
  2. Add the chicken drippings, cream, and thyme, then mix in the flour. Cook for an additional five minutes.
Chicken Croquettes
  1. Preheat the oven to 425 F. Mash up the roast potatoes, and blitz them in a food processor until smooth.
    Preheat the oven to 425 F. Mash up the roast potatoes, and blitz them in a food processor until smooth.
  2. Remove the meat from your chicken and shred it then mix it with the potatoes.
    Remove the meat from your chicken and shred it then mix it with the potatoes.
  3. Using your measuring cup, scoop out your croquette filling and form them into ovals.
    Beat the eggs in a bowl, and pour the breadcrumbs into another.
  4. Beat the eggs in a bowl, and pour the breadcrumbs into another.
    Beat the eggs in a bowl, and pour the breadcrumbs into another.
  5. Roll each croquette in egg then breadcrumbs.
    Roll each croquette in egg then breadcrumbs.
  6. Place the croquettes on a lined pan and drizzle them with oil. Bake them for 25 minutes until golden.
    Place the croquettes on a lined pan and drizzle them with oil. Bake them for 25 minutes until golden.