Serves 1
Directions
- 1Boil chicken in chicken stock.
- 2Chop the chicken.
- 3Strain the stock and bring it to a boil.
- 4Leave until it reduces by 90 percent.
- 5Cover chopped chicken with stock, add caramelized shallots, parsley, chervil, tarragon, sherry vinegar, dijon, and white pepper.
- 6Mix until fully combined and transfer to a tray, pat down and cover with parchment.
- 7Refrigerate overnight.
- 8Slice the chicken into squares.
- 9Toss in a dredge of flour, eggs, and panko breadcrumbs.
- 10Fry until golden brown.
- 11Plate with sauce gribiche, croquettes, chicken salt, dill pickles, and more sauce gribiche.
Ingredients
- chicken
- chicken stock
- caramelized shallots
- parsley
- chervil
- tarragon
- sherry vinegar
- dijon
- white pepper
- flour
- eggs
- panko breadcrumbs
- sauce gribiche
- chicken salt
- dill pickles
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