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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)


From: Bernice & Jim Baran, Pittsburgh
Primary category: Entrees


3 TB butter
¼ cup flour
½ cup milk
½ cup chicken stock
1 TB chopped parsley
1 tsp lemon juice
1 tsp grated onion
¼ tsp salt
¼ tsp nutmeg
¼ tsp pepper
Dash paprika
3 cup cooked chicken, diced
1 cup bread crumbs
1 egg and 2 TB water, beaten
Oil for frying (optional)


Melt butter in a medium saucepan. Add flour and whisk to form a roux. Slowly add milk and chicken stock. Simmer, stirring constantly until mixture thickens.

Blend in next 7 ingredients. Add chicken to mixture and cool. Shape mixture into balls the size of tennis balls. Roll in bread crumbs, then shape into cones. Dip into egg wash, then into bread crumbs, carefully maintaining cone shapes.

Bake in a preheated 375° oven for 20-30 minutes. The croquettes can instead be deep fried in 165° oil for 2-3 minutes until golden brown and crispy. We serve these with a plain white sauce (3 TB butter, 3 TB flour and 1 cup milk) to which is added a small can of peas and carrots.


Chicken Croquettes - NOTES

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Chicken Croquettes - REVIEWS



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