Background of Chicken Croquettes with Gravy
Chicken Croquettes with Gravy is a dish that evokes a sense of nostalgia and comfort, offering a harmonious blend of textures and flavors that perfectly embodies the heart of rustic European cooking. This dish carries its roots in classic European cuisine, where croquettes have long held a cherished place. Their origins can be traced back to France in the early 19th century, where the word “croquette” comes from the French term “croquer”, meaning “to crunch.” Over time, these delicate, crisp-fried patties of meat and potatoes spread across Europe and beyond, evolving as they crossed borders and adapted to local tastes and ingredient availability.
The croquette as we know it today is a quintessential example of turning humble ingredients into something truly special. Traditionally a dish meant to repurpose leftovers, croquettes became a symbol of resourcefulness and ingenuity in the kitchen. While the initial iterations revolved around using leftover meats and potatoes, modern adaptations embrace a variety of fillings, making croquettes endlessly versatile. This recipe, in particular, pays homage to the classic chicken croquette, elevating it with a creamy, savory gravy that underscores its comforting charm.
What makes Chicken Croquettes with Gravy especially appealing is their duality. The croquette itself is a textural delight: golden and crunchy on the outside, soft and savory on the inside. The breading—light, crisp panko breadcrumbs—provides the perfect shell for the filling of tender shredded chicken, buttery mashed potatoes, and aromatic sautéed onions and garlic. The interplay of thin crunch and creamy interior makes the croquette a satisfying indulgence.
Complementing the croquette is an equally noteworthy star of the dish: the gravy. While the croquettes hold their own with their crisp-savory appeal, the velvety richness of the chicken-infused gravy brings the dish to life. Its creaminess and warmth enhance every bite of the croquette, binding every flavor and adding a luxurious note to this otherwise simple meal. The inclusion of milk and chicken broth creates a balance of robust and mild flavors, ensuring the gravy doesn’t overpower but instead rounds out the dish.
This recipe is a thoughtful nod to tradition without being dated, blending classic techniques with subtle modern touches. The use of panko breadcrumbs—common in contemporary kitchens—ensures a light yet crispy coating that is consistent and reliable for frying. Meanwhile, the filling retains a simple profile, staying true to its heritage of humble pantry ingredients enhanced by careful seasoning.
Whether served as a hearty family dinner, an inviting main course for guests, or even as special comfort food on a chilly evening, Chicken Croquettes with Gravy possess a universal appeal. They celebrate the beauty of home-cooked meals steeped in history and tradition while offering just enough flair to make them feel like an indulgent treat. This dish reminds us of the value in slowing down and appreciating the tactile art of handcrafted food—a celebration of texture, flavor, and the joy of sharing something meaningful at the dinner table.
Chicken Croquettes With Gravy
Ingredients
Croquettes
300 grams Chicken breast - Cooked and shredded- 1 cup Mashed potatoes - Freshly made
- 1 medium Onion - Finely chopped
- 2 tablespoons Butter - Unsalted
- 1 clove Garlic - Minced
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup All purpose flour (plain flour Australia and UK)
- 2 medium Eggs - Beaten
- 1 cup breadcrumbs - Panko preferred
- 1 bottle Vegetable oil - For frying, as needed
Gravy
- 2 tablespoons Butter - Unsalted
- 2 tablespoons All purpose flour (plain flour Australia and UK)
- 1.5 cups Chicken stock (chicken broth or chicken bouillon) - Low sodium
- 0.5 cup Milk - Whole
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
- Melt the butter in a frying pan over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and aromatic, about 5 minutes.
- In a large bowl, combine the shredded chicken, sautéed onions and garlic, mashed potatoes, salt, and pepper. Mix until fully integrated.
- Shape the chicken mixture into small patties, about the size of a golf ball, then flatten slightly.
- Dredge each patty in flour, dip in beaten eggs, and coat with panko breadcrumbs. Set aside on a tray.
- Heat vegetable oil in a skillet to 175°C (350°F). Fry each croquette until golden brown, about 3-4 minutes per side. Drain on paper towels.
- For the gravy, melt butter in a saucepan over medium heat. Whisk in flour, cooking until lightly golden.
- Gradually pour in chicken broth and milk, continuously whisking to prevent lumps. Simmer until thickened, about 5 minutes. Season with salt and pepper to taste.
