Jump to Main ContentJump to Primary Navigation
Top

How to make chicken Kiev

kyiv.jpg

If you watch Mad Men and happen to pay strict attention to any food-related scenes then you may remember Don Draper ordering a Chicken Kiev at Jimmy's La Grange restaurant at the start of season four.

It was considered to be the height of sophistication at the time and it didn't even reach UK shores until the late 70s.

Since then, its reputation may have changed somewhat with many believing it to be dated and uncool. Not true. To further showcase its enduring coolness, we've spoken to Jesse Dunford Wood at The Mall Tavern (www.themalltavern.com) who's dragged the Chicken Kiev through to the noughties, with delicious results.

Phase One

GARLIC BUTTER

1 head of garlic

100g~ish of butter, unsalted

The garlic needs to be wrapped in foil and put in the oven for 30 mins, Take off the foil and cut off the top and squeeze out the roasted garlic. Mix this with an equal quantity of softened butter, some chopped parsley, and salt and pepper, whisking it until it is smooth and creamy.

You can ball the butter with an ice cream scoop if you like, or keep it soft, perhaps putting it in a piping bag.

Phase Two

FILLING

Go and buy a skinless chicken breast, but make sure it is at the very least free-range, preferably organic too. Make a deep pocket in the breast with a little knife, and pipe the garlic butter mixture inside.

Phase Three

PANNE(!?) ~to breadcrumb

Roll the stuffed breast in seasoned flour (which dries it), then in an egg wash (a few eggs broken and whisked up, serves as the glue for the crumbs) and then roll in breadcrumbs, we use those restaurant Japanese Panko crumbs for an even finish.

This is the classic panne, but for something like this, encasing all that butter, you will need to double panne the Kiev to give it an extra safe coating, so please repeat the egg and breadcrumb process for a second time.

The Kiev is now ready for its cooking.

Phase Three

COOKING

Fry in vegetable oil in a deep-fat fryer/deep pan (set at 180’) until golden, then transfer to a hot oven (200’) for 15 ~ish minutes. The chicken will be cooked, the butter melted, and the treat is ready for you.

Serve immediately with coleslaw, and bread for mopping up all that chin-dribbling butter.

(Image: Rex Features)

Related

Chilli 48008.jpg

How to make the perfect chilli

Side Onion Rings 7944.jpg

How to make perfect onion rings

Comments

More

Introducing the KFC Clean-Eating Burger

All is not what it seems

by Matt Tate
24 Feb 2017

Science says 5-a-day is now 10-a-day

Apples galore

by Matt Tate
23 Feb 2017

The Crème Egg Scotch Egg is a legitimate thing now

These look equal parts amazing and deadly

22 Feb 2017

There's a subreddit dedicated to eating oranges in the shower

Simply the zest

21 Feb 2017

Someone's made rum ham and milk steak from "Always Sunny"

"I'm sorry rum ham!"

by Alex Finnis
21 Feb 2017

The president of Iceland wants to ban pineapple on pizza

The whole country, not the supermarket

by Emily Badiozzaman
21 Feb 2017

A workmen's cafe just accidentally got a Michelin star

Business briefly boomed

by Gary Ogden
20 Feb 2017

This graphic of Nutella's ingredients will ruin it for you forever

Nothing you love can survive.

by Sam Diss
17 Feb 2017

11 of the world's most insane Michelin-starred restaurants

From unassuming venues to downright wacky dishes

by Keyan Milanian
15 Feb 2017

Burger King are handing out sex toys with meals

The fast food chain is offering cheeky gifts with the special Valentine's meals

14 Feb 2017