Chicken and thyme croquette, caramelised onion mayonnaise and pistachio crumb

Chicken and thyme croquette, caramelised onion mayonnaise and pistachio crumb


Serves 4

For the croquette

5 chicken legs

2 onions (finely chopped)

50g of picked thyme

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2 bay leaves

4 garlic cloves

Black peppercorns

Sprigs of thyme

Potatoes (for mash)

Vegetable oil

For the caramelised onion mayonnaise

4 onions


For the pistachio crumb

50g of peeled pistachios

50g of digestive biscuits

50g of salted butter


Place the chicken legs in a large pan, cover with vegetable oil and season with salt and pepper, garlic (left whole with skins on) sprigs of thyme and the bay leaves. Cover the pan and cook slowly for 90 minutes until the chicken is falling off the bone. Leave to cool, then separate the meat from the bones.

Fry the onions in oil and butter until they start to colour. Add the picked thyme and chicken. Add an equal quantity of mashed potato to the chicken and set aside to cool. Once cooled, make into croquette shapes, then roll in flour, egg and breadcrumbs.

Slice the onions for the mayonnaise and fry slowly in oil and butter until light brown in colour, drain then blend in a food processor until smooth, then add the mayonnaise.

Break down the digestive biscuits to crumbs and toast in a dry pan. Melt the butter and mix together. Roughly chop the pistachios and toast in a little oil and combine with the digestive mix.

To serve, fry the croquettes until golden in colour and hot through. Plate the croquettes with some onion mayonnaise, sprinkle of pistachio crumb and serve with a mixed leaf salad of your choice.

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