Time: 2 hours 10 minutes
Complexity: easily
Servings: 20

These chicken and ham croquettes will delight you with their exquisite flavor and wonderful combination of textures, with a tender meat filling inside a super-crispy crust on the outside—what could be better? They're the perfect beer snack or a great addition to any buffet. Dip them in honey mustard and enjoy.

Ingredients:

• 0.5 cups country ham, cut into small cubes
• 1.5 cups whole milk
• 4 tablespoons unsalted butter
• 1/4 cup finely chopped shallots
• 1/4 cup finely chopped celery stalks
• 1 clove garlic, minced
• 1 sprig of thyme
• A large pinch of cayenne pepper
• 1/3 cup flour
• 450 g skinless and boneless chicken breasts, cut into 2.5 cm pieces.
• 1/4 cup chopped fresh parsley
• Vegetable oil, for deep-frying
• 1.5 cups breadcrumbs
• 3 large eggs
• Honey mustard, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, ham, milk, thyme, ground cayenne pepper, mustard, celery root, breadcrumbs

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Preparation:

Step 1
• In a small bowl, combine the ham with 1/2 cup milk; refrigerate for 1 hour. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the shallot, celery, garlic, thyme sprig, cayenne pepper, and 1/2 teaspoon each salt and black pepper. Cook, stirring, until the vegetables are tender, about 5 minutes; discard the thyme. Add the flour and cook, stirring, for 1 minute. Whisk in the remaining 1 cup milk; cook, stirring, until thickened, 2 minutes. Transfer to a bowl and refrigerate until completely cool, about 1 hour.
Step 2
• Transfer the cooled mixture to a food processor and pulse until almost smooth. Add the chicken and 1/2 tbsp salt; pulse until the meat is finely chopped. Drain the ham and add it to the food processor along with the parsley; pulse until smooth. Transfer to a bowl.
Step 3
• Grease a baking sheet with vegetable oil. Using lightly oiled hands, form the chicken mixture into twenty 5-7 cm croquettes. Transfer to the baking sheet and refrigerate for 30 minutes.
Step 4
• Place breadcrumbs in a shallow bowl; beat eggs in another bowl. Dip croquettes in eggs, then roll in breadcrumbs; return to the baking sheet. Cover and refrigerate until ready to fry.
Step 5
• In a large saucepan, heat 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C) on a deep-fry thermometer. Fry the croquettes, a few at a time, until golden brown, about 4 minutes. Transfer to paper towels to drain. Serve warm or at room temperature with honey mustard.

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