Name: Smoky Chicken & Millet Patties
Prep time: 25 min
Cook time: 225 min
Total time: 255 min
Yield: 4
Cuisine: Czech
Ingredients: 3 piece Chicken Eggs; 6 piece Type B Potatoes – Side-Dish (Salad) Potatoes; 1 piece Yellow Onion; 4 clove Garlic; 10 gram Salt; 10 gram Black Pepper; 4 piece Carrot; 350 gram Millet (dry); 4 piece Smoked Chicken Thighs; 20 gram Whole Grain Rye Flour; 5 gram Garlic

Smoked Chicken and Millet Patties with Potato and Carrot

Step-by-step method

Let’s cook

At a glance

You're in for a two-course meal built around slow-cooked smoked chicken—first a rich, smoky broth with tender vegetables, then crispy millet patties for your second course. The long simmer (about three hours) is the main time commitment, but after that, everything comes together pretty quickly as you cook the millet, mash the vegetables, and fry up golden patties that hold together beautifully.

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Prepare the meat and vegetables

Place the chicken thighs in a large pot. Add the peeled whole potatoes, cleaned carrots, onions halved, and whole garlic cloves. Add one teaspoon of salt and a little freshly ground pepper.

For this step
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4 piece
Smoked Chicken Thighs

6 piece
Type B Potatoes – Side-Dish (Salad) Potatoes

4 piece
Carrot

4 clove
Garlic

5 gram
Salt

5 gram
Black Pepper
2/9

Simmer gently

Simmer on low heat for about three hours. Let the broth just barely bubble. The potatoes and carrots will turn beautifully tender, as will the meat. A broth made from four thighs comes out wonderfully rich.
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Cook the millet

Towards the end of cooking, prepare the millet according to the package instructions. I rinsed mine with hot water in a sieve, then added it to boiling salted water. I cooked it for about 15 minutes, until almost mushy.

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350 gram
Millet (dry)

4/9

Sauté the onion

Finely chop one onion and sauté it in a little lard. Fish out 2 large potatoes, 2 carrots, and the garlic (which will have slipped out of its skin during cooking) from the soup. Mash with a fork and put into a bowl.

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1 piece
Yellow Onion
5/9

Add the millet and season

Add the drained millet and the sautéed onion. Season with salt, pepper if you like, and the garlic pressed through a sieve.

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5 gram
Salt

5 gram
Black Pepper

5 gram
Garlic
6/9

Mix the patty batter

Add the eggs and wholegrain rye flour. Mix into a batter for the patties.

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3 piece
Chicken Eggs

20 gram
Whole Grain Rye Flour
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Tip: frying the patties

Fry the patties in a good-quality nonstick pan – no extra fat needed. I fried the onion in it with a bit of lard first, then, without washing the pan, went straight on to frying the patties with no added fat.
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Turn carefully

Spoon mounds of the mixture into the pan and flatten them out with a spoon into patties about 1 cm thick. Fry over medium heat so they cook through nicely without burning. Turn them carefully so they don't fall apart. Once fried on both sides, the patties will hold together firmly.
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Serving

Serve the smoked soup first, with the potatoes, carrots, and you can even stir in a bit of the cooked millet. For the second course, serve the patties with the smoked chicken.

Step-by-step method

At a glance

Prepare the meat and vegetables

For this step

Simmer gently

Cook the millet

For this step

Sauté the onion

For this step

Add the millet and season

For this step

Mix the patty batter

For this step

Tip: frying the patties

Turn carefully

Serving

Smoked Chicken and Millet Patties with Potato and Carrot

Ingredients — what you'll need

What's in it?

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