Easy Polish Chicken Croquettes {Krokiety z Kurczakiem}

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Easy Polish Chicken Croquettes {Krokiety z Kurczakiem}

Today, we’re making Polish chicken croquettes, krokiety z kurczakiem [croh-kye-tyh z coor-chah-kyem]. Croquettes prepared in Poland can take on many forms. Most of the time you will find croquettes with sauerkraut and mushrooms, mushrooms and onions or meat. This meat version, with chicken is a nice way to utilize ingredients that can appear problematic, a whole boiled chicken, for example.

I’m sure it’s no new information that Poles make chicken soup weekly, every Sunday, and so came up with many dishes to utilize leftovers without waste. This dish is one of them.

It may seem that this dish is a bit time consuming, but if you break it up to fit your dinner schedule, it shouldn’t take too long. First, make chicken soup {rosół}, the next day prepare naleśniki and filling. When ready to serve, just put them together and serve.

Polish chicken croquettes

Easy Polish Chicken Croquettes {Krokiety z Kurczakiem}

  • Prep Time: 30 min
  • Cook Time: 30 min

Ingredients

  • For naleśniki:
  • 3 eggs
  • Pinch of salt
  • 3/4 cup of butter milk*
  • 3/4 cup of milk
  • 1 1/3 of water
  • 2 tbs of melted butter or oil
  • 2 cups of all-purpose flour
  • Filling:
  • Meat of whole boiled chicken**
  • 1 cup of diced onion
  • 3 tbs of butter or oil
  • 2 cloves of garlic, minced
  • 1 tbs of dried marjoram
  • Salt & pepper to taste
  • 5 eggs
  • 1 cup of bread crumbs
  • Additional oil and butter for frying

Instructions

  1. To prepare naleśniki beat eggs with salt, add the rest of ingredients and blend until it makes a smooth liquid batter.

  2. Heat a non-stick pan (I’m using ceramic, nothing sticks to this puppy) with a tiny bit of butter (medium heat).

  3. Pour about 1/2 cup of batter onto the pan (as shown in the video 1).

  4. When the top of the batter dries and the edges start curling up, flip. ***

  5. Cook for another minute of two, until golden brown. Remove from pan, set aside.

  6. Take chicken off the bone and mince in a food processor or a meat grinder. Also grind all veggies from the soup (carrots, parsnip/parsley root, leek, onion). To ground up filling add salt, pepper and marjoram, to taste.

  7. Fill each naleśnik with a scoop of filling, and set aside.

  8. Prepare a shallow bowl for egg wash and bread crumbs.

  9. When all croquettes are ready, heat up a pan, add butter and oil. Roll each croquette in egg wash and then in bread crumbs. Place in hot pan and sauté on low heat until golden brown. You can place first batch in a warm oven to keep warm until you're done with the rest of croquettes.

  10. Serve hot with a side of beetroot broth.

Notes

* If you don’t have butter milk, use just regular milk, but it’s so worth using buttermilk.
** Best to prepare chicken soup and utilize meat for this recipe.
*** If the pancake falls apart while flipping add a couple of tablespoons of flour and whisk well.

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Love,

Anna


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3 Comments

    1. Yes, you could do sauerkraut and mushrooms (like in the pierogi) or buckwheat and cheese (also a nice pierogi filling). Look in PIEROGI AND DUMPLINGS section. 😊

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