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Chicken stew with potato chips

by Ada Parisi
5 min read
Crocchette di pollo lesso con chips di patate

Chicken nuggets boiled: Today a recipe recycling, easy and tasty, not to throw the leftover chicken in the oven, boiled chicken or just the slice of grilled chicken. The chicken nuggets or meat, prepared from an already-cooked meat and Advanced, They belong rightfully to recycle kitchen that cuts across Italy: Rome is the famous boiled croquettes, made with leftover boiled. In this case, I tried boiled chicken to prepare the chicken broth and, with leftovers, I made these chicken nuggets, that transformed your surplus in a delicious tasty Meatball, soft inside and crunchy on the outside, accompanied by a sauce of balsamic vinegar and chips cut fries. If you replace the balsamic glaze with less healthy ketchup and mayonnaise you will see that even the kids will love your poor advanced Chicken. Take a look at all my RECIPES OF MEATBALLS to find something tasty to inspire you and good day!

Crocchette di pollo lesso con chips di patate


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.7/5
( 3 voted )


250 grams of cooked chicken (lesso, Grilled, baked)
150 grams of potatoes
1 egg
little chopped garlic (Optional)
40 grams of grated Parmesan cheese Dop
30 grams of grated pecorino cheese Dop
chopped parsley as required
salt and pepper
enough flour for the Breading
breadcrumbs as required for the Breading
1 egg for the Breading
peanut oil for frying as required

2 medium sized potatoes
oil for frying as required
salt to taste

100 milliliters of balsamic vinegar of Modena


Blend all the ingredients necessary to prepare the Meatballs in the mixer, except the salt and pepper that you'll rule later. When you have a homogeneous mixture, season with salt and pepper and form, with hands slightly wet, some croquettes not too large and slightly oval in shape.

Put a little flour in a dish, in another the grated bread and in a third the beaten egg with little water and slightly salted and pass each croquette first into the flour, then in the egg and finally in the grated bread. Fry the Meatballs in peanut oil.

Balsamic reduction, put 100 ml of balsamic vinegar of Modena in a saucepan and cook over low heat until it reduces by half.

For potato chips, Peel and wash potatoes. Cut with the mandolin into thin slices, thickness of one millimetre. Put them in a bowl filled with cold water so they lose the starch. The water should be changed at least 4-5 times, Rinse well the potatoes, until it becomes clear. Put the potatoes on absorbent paper and let them dry completely. Fry the potato chips in abundant boiling oil: When are golden put them on a sheet of paper towel and season with salt just before serving, to avoid soften.

Serve croquettes with balsamic sauce and French fries, best if on the couch and watching tv. Bon appétit!

MATCHING: Ciavolich Winery, Pecorino colline pescaresi Igp, Vintage 2013. Is the suggestion to this recipe. It is a white Abruzzo wine with aromas of white flowers and hints of citrus. To a clean taste, combines a strong minerality on the palate and a savory finish.

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