Recipe - Poulet de Canon

Continuing the "Artillery Chicken" theme from my last recipe, I present to you Poulet de Canon. It's a nice play on words - Cannonball, in French, is Boulet de Canon, and Chicken is Poulet. Serendipity, baby!

What you'll find below is a more adult take on Chicken Croquettes - more chicken than bread, nice texture, topped with a delicate Mornay sauce.



Cannonballs:
Approximately 2 pounds of chicken, cubed into 1/2" cubes
2 Large eggs - lightly scrambled
1 Small onion - diced
1/2 cup plain breadcrumbs
2 tbsp. minced garlic
1 tsp. salt
1 tsp. season-all
1 tsp. garlic powder
1 tbsp. parsley

Sauce:
4 tbsp. butter
2 tbsp. minced garlic
1 cup (plus a bit more) half-and-half
2 tbsp. instant flour
1/2 cup asiago cheese
pinch parprika
pinch chile powder
pinch salt
pinch pepper

Make the Cannonballs:
Preheat oven to 350.
Mix all of the ingredients in a large bowl and combine well.
Roll into 12 equal portions and drop them into muffin tins.
Bake at 350 for 35 minutes.

Make the sauce:
Melt the butter in a medium sauce pan.
Add the minced garlic.
Whisk the instant flour into 1 cup of half-and-half, and add to the butter and garlic.
Raise the temperature enough that the sauce thickens. If it's too thick, add more half-and-half.
Add the cheese and spices.

To serve:
Top the Cannonballs with the Mornay sauce, add a dot of Rooster Sauce, and enjoy!