Crispy Chicken and Vegetable Croquettes (Croquetes De Rostit)

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READY IN: 1hr 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 375°F
  • In a small roasting pan, toss the chicken thighs with the onion, leek, carrot and garlic.
  • Add the olive oil and 1 1/2 teaspoons of the Madras curry powder and season with salt and pepper.
  • Roast, turning once, until the chicken thighs are cooked through and the vegetables are tender, about 35 minutes; let cool.
  • Meanwhile, in a medium saucepan, bring the milk to a simmer with the remaining 1 1/2 teaspoons of curry powder over moderately high heat.
  • Remove from the heat and let cool.
  • In a food processor, pulse the chicken with the roasted vegetables until a puree forms.
  • Season the puree generously with salt and pepper.
  • Melt the butter in a large skillet.
  • Add the 3/4 cup of flour (making a roux) and cook over moderately low heat, stirring constantly, until lightly browned.
  • Stir in the chicken puree.
  • Gradually add the milk, little by little at first and whisking constantly until it has all been added.
  • Cook over low heat, stirring constantly, until the mixture is no longer sticky, about 15 minutes.
  • Season with salt and pepper and let cool to room temperature, about 1 hour.
  • In a large saucepan, heat 1 1/2 inches of vegetable oil to 350°F
  • On a lightly floured work surface, roll the croquette mixture into 3/4-inch-thick ropes.
  • Cut the ropes into 1 1/2-inch pieces.
  • In a shallow bowl, beat the eggs.
  • Spread the bread crumbs in another shallow bowl.
  • Dip the croquettes in the egg, then coat all over with the bread crumbs.
  • Add the croquettes to the hot oil in batches, taking care not to crowd the pan, and fry until golden brown, about 1 minute.
  • Transfer the croquettes to paper towels to drain and serve piping hot.
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