Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

About the Dish

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Yellow Onion

    Yellow Onion

  • Celery

    Celery

  • Thyme

    Thyme

  • All Purpose Flour

    All Purpose Flour

  • Whole Milk

    Whole Milk

  • Ground Chicken

    Ground Chicken

  • Butter

    Butter

  • Panko

    Panko

  • Mixed Greens

    Mixed Greens

  • Radish

    Radish

METHOD

1
Prepare your mise en place: Peel and chop onion into small dice; measure out 1/4 cup (save any extra for another use). Chop celery into small dice; measure out 2 tablespoons (save any extra for another use). Pick and chop thyme leaves. Thinly sllice radishes.
2
Heat a large skillet over medium heat. Add 1 teaspoon olive oil,1/4 cup onion and 2 tablespoons celery. Cook until onion is translucent and soft, about 5 minutes. Add 1 teaspoon thyme, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir to combine, and cook 1 minute.
3
Stir in 2 tablespoons flour, and cook 2 minutes. Stir in 1/4 cup milk. Cook and stir until mixture is thick. Transfer mixture to a large mixing bowl. Rinse out skillet.
4
To the mixing bowl, add ground chicken and 2 tablespoons panko. Spread remaining panko in the center of a large plate. Using your hands, stir the chicken mixture well to combine all ingredients. Form mixture into 1-inch-wide balls, arranging around edge of panko plate as you go. When all of the chicken mixture has been used, roll balls in panko, and place on a clean plate. Pat each ball slightly to bring height to 1/2 inch.
5
Place skillet over medium heat. Add 1 tablespoon olive oil. When oil is hot, add chicken croquettes. Cook without disturbing until browned on the bottom, about 7 minutes. Turn croquettes over, and cook 5 minutes on the second side. Divide croquettes between 2 dinner plates.
6
While croquettes are cooking, place a small skillet over low heat, and add butter. When butter is melted, add remaining 1 tablespoon flour. Stir until flour browns slightly, stirring constantly, 1 to 1 1/2 minutes. Stir in bouillon cube, pressing to break up and dissolve. To flour mixture, slowly whisk in 3/4 cup water. Stir in remaining thyme. Stir until thickened, 3-4 minutes. Taste and adjust seasoning as desired with salt and pepper. Remove from heat.
7
In a mixing bowl, toss greens and radishes with remaining 1 teaspoon olive oil and sprinkle with 1/4 teaspoon kosher salt. Serve with croquettes and gravy, and enjoy!