The Seventies are back – and not just on the catwalks.
Gourmet versions of retro classics such as devilled eggs and baked Alaska have been popping up on menus across the UK at the likes of Cora Pearl in London and Home in Leeds. And top of the nostalgia list is the chicken kiev (new London restaurant Gridiron even offers a short-rib version).
There’s something oh-so-satisfying about cutting into the crispy breadcrumbed chicken and releasing a pool of molten garlic butter. Here’s a super simple version you can recreate at home. Enjoy!
Chicken kiev recipe
Preparation time: 40 minutes, plus chilling
Cooking time: 25 minutes
- 4 skinless chicken breasts with wings attached
- 4 eggs, lightly whisked
- Plain flour, seasoned with salt and pepper, for dusting
- 240g panko breadcrumbs
- Vegetable oil, for shallow-frying
For the herb and garlic butter:
- 150g butter, at room temperature
- 2 garlic cloves, finely chopped
- ⅓ cup finely chopped mixed herbs, such as flat-leaf parsley, tarragon and chives
- Finely grated zest of 1 lemon
- Mashed potato
- Steam peas
- Extra chopped chives
Step 1: To make the herb and garlic butter, beat the ingredients together in a small bowl to combine and season with salt and pepper.
Step 2: To prepare the chicken, make an incision along one side of each breast, creating a deep pocket. Spoon a quarter of the butter mixture into each pocket, pushing to the back of the pocket. Brush the edges of the pocket with a little of the egg, dust with a little flour and press together to seal. Refrigerate until the butter is firm (about 1 hour).
Step 3: Put the seasoned flour, remaining egg and the breadcrumbs in separate bowls. Dip each piece of chicken in flour, then egg, shaking off the excess. Dip into the breadcrumbs, pressing so the breadcrumbs stick to the chicken, coating it completely. Dip once again into the egg and breadcrumbs to double coat. Lay the crumbed pieces on a tray and refrigerate for 30 minutes to set the coating.
Step 4: Preheat the oven to 180°C/160°C fan/gas mark 4. Heat 3cm of the vegetable oil in a large, deep frying pan over a medium-high heat to 160°C (use a kitchen thermometer if you have one), or until a cube of bread dropped into the oil browns in 30 seconds. Shallow-fry the chicken pieces in two batches, turning occasionally for 5-6 minutes until golden brown (be careful, the hot oil will spit). Transfer to a wire rack on a baking tray and bake for 10-12 minutes until cooked through. Set aside to rest for 5 minutes before serving.
Recipe from Meat: The Ultimate Companion by Anthony Purarich and Libby Travers (£30, Murdoch Books), out now.
View more recipes from Stylist here.
Image: Meat: The Ultimate Companion by Anthony Purarich and Libby Travers