Ingredients:

  • 1 ½ cups cooked, shredded or finely diced chicken
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1 ½ cups whole milk, warmed
  • 1 small shallot, finely minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt (for filling)
  • ¼ teaspoon black pepper (for filling)
  • ½ cup all-purpose flour (for breading)
  • 2 large eggs, lightly whisked
  • 1 tablespoon water (for egg wash)
  • 1 ½ cups Panko breadcrumbs
  • 3-4 cups vegetable or canola oil (for frying)
  • 2 tablespoons unsalted butter (for gravy)
  • 1 medium yellow onion, thinly sliced
  • 2 tablespoons all-purpose flour (for gravy)
  • 2 cups low sodium chicken stock, warmed
  • 1 teaspoon balsamic vinegar
  • ½ teaspoon freshly ground black pepper (for gravy)
  • Salt, to taste (for gravy)

Instructions:

  1. Sauté the minced shallot in 1 tablespoon of butter until soft, about 3 minutes.
  2. Melt the remaining 3 tablespoons of butter in a medium saucepan; whisk in ¼ cup flour to create a smooth roux. Cook for 1 minute.
  3. Gradually whisk in the warm milk until smooth. Bring to a gentle simmer, stirring constantly until the mixture thickens significantly (it should coat the back of a spoon).
  4. Remove from heat. Stir in the cooked chicken, parsley, Worcestershire sauce, salt, and pepper. Spread the mixture thinly onto a parchment-lined tray. Chill in the refrigerator for a minimum of 2 hours until very firm.
  5. Once chilled, scoop tablespoonfuls of the mixture and roll them into torpedo shapes (about 2 inches long).
  6. Set up the three-stage breading station: 1) ½ cup flour, 2) 2 eggs whisked with 1 tbsp water, and 3) Panko breadcrumbs.
  7. Dredge each croquette thoroughly in flour, shake off excess, dip completely into the egg wash, and finally roll firmly in the Panko breadcrumbs, ensuring full coverage.
  8. Melt 2 tablespoons of butter in a small saucepan over medium heat. Sauté the sliced onions until deeply caramelized (about 10–15 minutes). Whisk in the 2 tablespoons of flour; cook for 1 minute.
  9. Slowly whisk in the warm chicken stock until smooth. Bring to a simmer, stirring until thickened. Stir in balsamic vinegar, black pepper, and adjust salt. Keep warm on low.
  10. Heat the frying oil in a deep skillet to 350°F (175°C). Carefully fry the croquettes in small batches, turning gently, until deeply golden brown and crisp (about 3–4 minutes per batch).
  11. Remove with a slotted spoon and drain excess oil on a wire rack set over paper towels.
  12. Serve the hot croquettes immediately, generously ladled with the warm onion gravy.