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Method.

In the pressure cooker with water and salt, cook chicken with leek, onion and carrot. Close the lid and cook for 20-25 minutes. When chicken is tender, separate from bones and skins and mince.

Boil the eggs in a small saucepan with water and salt for 10 minutes.

Chop the onion and fry in a pan with oil over medium heat. Add flour and stir with a whisk...

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Method.

In the pressure cooker with water and salt, cook chicken with leek, onion and carrot. Close the lid and cook for 20-25 minutes. When chicken is tender, separate from bones and skins and mince.

Boil the eggs in a small saucepan with water and salt for 10 minutes.

Chop the onion and fry in a pan with oil over medium heat. Add flour and stir with a whisk until lightly browned. Take 1/2 l. of milk and stir well and add the same amount of broth, stirring constantly. Work the dough over low heat. Sprinkle with grated nutmeg. Add the béchamel sauce to the chicken together with chopped eggs. Mix well and cook over low heat for 20 to 25 minutes. Pour batter to a source and allow it to cool down.

Once the dough is cold, cut and shape into croquettes, roll them in flour, then in eggs and breadcrumbs and fry in a pan with hot oil.

When they are done, remove them from the pan.

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Ingredients 4 persons
  • 1 chicken thigh
  • 2-3 eggs
  • 1 onion
  • 1 leek
  • 1 carrot
  • 1 spring onion
  • 135 gr. flour
Recipes. The Cook & Chef Institute