How to make chicken kiev – recipe - The Guardian

It’s a shame it took a war to bring back chicken kiev, a Soviet-era classic that enjoyed a brief resurgence of popularity last spring (and raised a lot of money for the Ukrainian people during its time on the menu of my local pub), before retreating to retro obscurity. Here’s hoping it pops back up at peace celebrations before too long.

Prep 5 min
Chill 30 min
Freeze 2 hr+
Defrost 1 hr
Cook 35 min
Makes 2

2 garlic cloves
1 small bunch flat-leaf parsley
2-3 tarragon stalks (optional)
50g butter, at room temperature
½ lemon
Salt and pepper
2 chicken breasts, or supremes
2 tbsp flour
2 eggs
100g breadcrumbs, panko ideally
Oil, for deep-frying

1 Breast or supreme?

Traditionally, this is made with supremes of chicken – that is, breasts with half the wing still attached – but unless you want to accessorise said wing with a paper frill, breasts alone will work just fine. I wouldn’t recommend substituting chicken thighs – there’s not enough flesh there to stuff – but you could use pheasant breasts and reduce the cooking time accordingly.

2 Make the garlic butter filling

Peel and crush the garlic. Finely chop the herbs, discarding any particularly tough bits of stalk.

Cut the butter into cubes, put these in a sturdy bowl and mash with a pestle or fork. Mix in the garlic and herbs, plus a squeeze of lemon juice and some salt and pepper, and continue to mash until thoroughly mixed.

3 Shape and chill the filling

Divide the butter in half, then use your hands to roll each half into a squat sausage (if the smell of raw garlic bothers you, rub the cut side of the lemon half on your hands to help get rid of it). Wrap in clingfilm, then put in the fridge to chill.

4 Butterfly the chicken

Butterfly one chicken breast by placing a hand flat on top and using the other and a sharp knife to slice it open crossways, cutting only about three-quarters of the way through the meat, so you can open it up like a greeting card. Repeat with the second breast.

5 Bash out the breasts

Put one butterflied breast between two sheets of clingfilm and, using a meat tenderiser or rolling pin, gently bash it out to about ½cm thick, taking care not to create any holes in the meat in the process. Season both sides well, then repeat with the second breast.

6 Stuff the chicken

Unwrap one piece of the chilled butter and place it near the short edge of one of the butterflied breasts. Bring the edge over the top of the butter, then roll up into a tight sausage, using the clingfilm to help you and tucking in the ends as you go; if they pop out, glue them with a paste of beaten egg and flour. Repeat with the second breast.

7 Freeze to firm up

Put the two clingfilm-wrapped rolled breasts in the freezer for at least two hours; take them out an hour before you want to cook them.

Meanwhile, put the flour in a shallow dish and season well, and put the eggs and crumbs in separate dishes, beating the eggs with a splash of water or milk to loosen them.

8 Coat in flour, egg and breadcrumbs

Remove the clingfilm, then roll each kiev in turn in the flour, egg and crumbs, shaking off any excess, then roll again in both the egg and the crumbs, to double coat them. Put on a plate in the fridge to defrost for an hour. Towards the end of this time, heat the oven to 160C (140C fan)/325F/gas 3, and heat a deep-fat fryer or a tall pan a third full of oil, to 160C.

9 Deep-fry and serve

Gently lower the first kiev into the hot oil – unless you have a very large fryer, it’s safer to do them one at a time, so the oil stays hot. Cook it for eight and a half minutes, until golden brown and cooked through, then drain on kitchen paper and put in the oven to keep warm while you fry the second kiev, making sure the oil comes back up to temperature first. Serve immediately.

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