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Ec82ec27 f6c3 42d4 b48f 4ed0fb9bc6ef  2017 03 08 17 56 25
Jacquelyn Coomber
Jacquelyn Coomber

Chicken croquettes and creamy polenta.

Croquettes are made a more conveniently if you have a few ingredients leftover from other meals. I have leftover roast chicken and 1 baked potato. Chop the chicken, peel and mash the baked potato, add garlic and herb bread crumbs, and a small amount of chicken stock; about 100 ml. Allow mixture to cool as this will help you shape the croquettes. When ready to shape, make an assembly line: 1 egg - lightly beaten - on a plate, and fine bread crumbs - season them so they're flavoured packed - on a plate, with a parchment paper lined baking tray following your "breading station". After shaping, dredge in the egg and roll in the breadcrumbs and bake for 20 minutes at 180c.
Meanwhile, in an oven-safe dish mix polenta, or coarse ground cornmeal, with equals parts stock and cream. Cover and let steam in the oven for 10-15 minutes. Make the gravy with leftover chicken stock and a roux. It is a delicious way to use leftovers.

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