Savory Pecan Crusted Chicken Croquettes for a Ladies Bridge Party
A retro dish combining memories of chicken a-la-king and crispy chicken croquettes.
This is a good recipe for a day when you have the time and initiative to channel your inner 1950’s era housewife/househusband. This slightly fussy dish is reminiscent of recipes my mom gathered from brightly colored old issues of Better Homes and Gardens, Gourmet, and Southern Living. When she served dishes like this my sisters and I felt very grown-up and sophisticated. Even if we never once saw her host a bridge party, we knew that she could, and that somehow, perhaps by osmosis, we could, too. I have altered this recipe to make it gluten free and low carb. Along with a small salad, it will serve four as a light lunch, or with green peas and a rice will do nicely as a main course for dinner. And the recipe has nothing to do with the photo…I just love the picture!
Serving Size : 4
Preparation Time :0:30, Cooking Time: 30 minutes, Chilling Time 2 hours. Total Time: 3 Hours
Categories : Gluten Free Low Carb
Main Course Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces chicken — cubed, cooked white meat
1/4 cup onion — finely diced
1/4 cup celery — finely diced
1 tablespoon red bell pepper — finely diced
1 1/2 tablespoons extra virgin olive oil — divided
1 cup chicken broth — divided
2 tablespoons mayonnaise
1/8 teaspoon nutmeg — grated
1/4 teaspoon poultry seasoning
1 cup pecans — finely chopped
2 ounces mushrooms — thinly sliced
1 teaspoon arrowroot
1 tablespoon scallions — finely chopped
salt, pepper and garlic powder to taste
Saute the onion, celery and red pepper in one tablespoon of the olive oil. Transfer to a small food processor and chop until very fine. Add the cooked chicken, mayonnaise, nutmeg, poultry seasoning and 1 tablespoon of the chicken broth. Process until smooth.
Clean the food processor and finely chop the pecans. Place into a shallow bowl. Line a plate with plastic wrap of waxed paper. Form the chicken paste into four equal size patties. Press both sides of each patty into the chopped pecans. Place on the lined plate, cover with another sheet of plastic wrap and chill for at least two hours.
Meanwhile, saute the sliced mushrooms in the remaining olive oil with a bit of salt, pepper and garlic powder until golden brown. Add the remaining chicken broth and remove from heat.
When ready to cook. preheat the oven to 350. Transfer the chicken croquettes to a lightly greased baking tray. Bake slowly (15 to 20 minutes per side) turning once.
Meanwhile, reheat the mushrooms and the broth. Stir in the arrowroot to make a thin sauce. Serve the croquettes topped with the sauce and garnished with the chopped green onion.
Source: “All Good Gifts, 2020”
Copyright: “Glyn Ruppe Melnyk”
Start to Finish Time: 3 hours, includes 2 hours to chill
Per Serving (excluding unknown items): 372 Calories; 33g Fat (77.9% calories from fat); 14g Protein; 7g Carbohydrate; 3g Dietary Fiber; 45mg Cholesterol; 326mg Sodium; 3g Total Sugars; trace Vitamin D; 35mg Calcium; 1mg Iron; 318mg Potassium; 175mg Phosphorus. Exchanges: 1/2 Grain(Starch).
Suggested Wine: Chardonnay, Chenin Blanc, or Sauvignon Blanc
Serving Ideas : For a 1950’s vibe, serve with a side of green peas and pearl onions. Or following a bowl of chilled tomato soup as part of a light luncheon.