28 April 2016

Recipe: Classic chicken Kiev with buttered Jersey Royals


IS THERE A better retro dish to hark back to than the chicken Kiev?  For me, you can't beat that waft of garlic as it smacks you in the face when you open the oven door.

Making them at home really doesn't require much time or effort at all. It's one of those dishes that gives you so much satisfaction that you just want to put your cutlery down and lie back in your chair with a big smile on your face.


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Ingredients (serves 2):

2x free-range chicken breasts
125g butter, softened (I always use Abernethy butter)
3 garlic cloves, grated
Bunch of Parsley, chopped
150g plain flour
2 free-range eggs, beaten
200g panko breadcrumbs
Small packet of Jersey Royals
Good quality sea salt
Pepper

Sweetcorn to accompany


Method:

1) Turn the oven on to 180C and have a deep fat frying on at 190C. Mix the butter, garlic, parsley and a pinch of salt together.  Set aside.


2) Remove the fillet from the chicken breast. With a sharp knife, make an incision straight down the thickest part of the breast, being careful not to cut straight through. The aim is to make a pocket for the butter.  Next, make gentle slicing motions to either side of the initial slit to open up the breast. Stuff with the butter and carefully prise the chicken back together (it should stick together a little).  Bash out the fillet slightly, and gently press onto the incision to seal.


3) Have the flour, panko breadcrumbs and beaten egg mix ready.  Place the breast in the flour, ensuring it's covered all over, then repeat the process with the egg wash before placing in the panko breadcrumbs, flipping to coat. If this fails to coat it well enough, pop the chicken back into the egg wash and back into the breadcrumbs. This can be messy so try and use one hand for the dry parts, the other for the egg.


4) Place the Jersey Royals in a pot and fill with cold water.  Bring to a boil and cook for 8-10 mins until tender.  Drain.

5) Carefully place the Kiev into the deep fat fryer, placing it away from you. Cook for 3-4 mins until golden. Drop onto some kitchen paper and repeat for the other Kiev.  Place into the oven for a further 5 mins to finish off.

6) While the Kievs are in the oven, place a couple of handfuls of sweetcorn in a pan.  Boil the kettle and fill the pan with water. Melt a knob of butter in a pan and add the Jersey Royals.

7) Remove the Kievs from the oven and drain the corn.  Finish the potatoes with the remaining chopped parsley. Serve.





















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