For the aioli:

• In a small mixing bowl, combine the mayonnaise, olive oil, Dijon mustard, Worcestershire sauce, hot sauce, and black pepper. Stir well, cover, and refrigerate until ready to serve (up to 1 week).

For the croquettes:

• In a large pot, add the potatoes and cover with salted water by 1” (2.5 cm). Bring to a boil over medium-high heat. Cook until tender, about 20 minutes. Drain and return the potatoes to the pot to dry any excess water. Rice the potatoes and transfer to a large mixing bowl. Set aside.

• Season the chicken thighs with salt and pepper. Heat olive oil in a large sauté pan over medium heat. Add the chicken and cook until golden brown on both sides, about 6 to 8 minutes. Remove the chicken and set aside to rest for 5 minutes. Dice the chicken.

• Return the pan to medium heat. Add butter, then sauté the carrot, celery, and shallots for 6 minutes until tender. Add peas and garlic, cooking for 2 more minutes.

• Add the diced chicken back into the pan. Stir in the flour and cook for 1 minute. Add milk and simmer until thickened, about 5 minutes. Season with Worcestershire sauce, salt, and pepper. Let the mixture cool, then stir it into the mashed potatoes, being careful not to over-mix.

• Line a baking sheet with parchment paper. Scoop the mixture into 2-tablespoon portions and shape into balls. Refrigerate for 1-2 hours or overnight.

• In one bowl, whisk the eggs, and in another, place the breadcrumbs.

• Heat vegetable oil to 350ºF (180ºC) in a large cast-iron pan or Dutch oven. Roll each croquette in the breadcrumbs, dip in the egg wash, then back in the breadcrumbs. Fry in batches until golden brown, about 1½ to 2 minutes per batch. Remove to a wire rack to drain.

To serve:

• Serve the croquettes on a platter with the aioli on the side for dipping.