It’s truly disappointing that it took a war for chicken kyiv, a classic Soviet-era dish, to make a comeback. Last spring, it experienced a momentary surge in popularity and even raised funds for the Ukrainian people when it was added to the menu of my local pub. However, it has since faded into obscurity. Let’s hope that it reappears at peace celebrations soon.
Prep: 5 min
Chill: 30 min
Freeze: 2 hr+
Defrost: 1 hr
Cook: 35 min
Makes: 2
Ingredients:
– 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
– 2 tbsp flour
– 2 eggs
– 100g breadcrumbs, preferably panko
– Oil, for deep-frying
Breast or supreme?
Traditionally, this dish is made with supremes of chicken, which are breasts with half the wing still attached. However, using breasts alone works just as well, unless you want to add a paper frill to the wing. Chicken thighs are not recommended as there isn’t enough flesh to stuff, but you could use pheasant breasts and adjust the cooking time accordingly.
Make the garlic butter filling:
1. Peel and crush the garlic.
2. Finely chop the herbs, discarding any tough parts of the stalks.
3. Cube the butter and mash it with a pestle or fork in a sturdy bowl.
4. Mix in the garlic, herbs, lemon juice, salt, and pepper, mashing until well combined.
Shape and chill the filling:
5. Divide the butter in half and roll each half into a squat sausage shape using your hands.
6. Wrap the sausages in clingfilm and chill in the fridge.
Butterfly the chicken:
7. Place a hand flat on top of one chicken breast and use the other hand and a sharp knife to slice it open crossways, cutting about three-quarters of the way through the meat so that it can be opened up like a greeting card.
8. Repeat the butterfly technique with the second breast.
Bash out the breasts:
9. Place one butterflied breast between two sheets of clingfilm.
10. Gently bash the breast to about ½cm thick using a meat tenderizer or rolling pin, being careful not to create holes in the meat.
11. Season both sides of the breast and repeat the process with the second breast.
Stuff the chicken:
12. Unwrap one piece of the chilled butter and place it near the short edge of one butterflied breast.
13. Roll up the breast tightly, using the clingfilm to help and tucking in the ends as you go. If the ends pop out, secure them with a paste made from beaten egg and flour.
14. Repeat the stuffing process with the second breast.
Freeze to firm up:
15. Place the two clingfilm-wrapped rolled breasts in the freezer for at least two hours. Remove them from the freezer an hour before cooking.
Coat in flour, egg, and breadcrumbs:
16. Remove the clingfilm from the breasts.
17. Roll each kiev in flour, then dip it into the beaten eggs and coat with breadcrumbs. Shake off any excess and repeat the process to double coat them.
18. Place the coated kievs on a plate in the fridge to defrost for an hour.
Deep-fry and serve:
19. Heat the oven to 160C (140C fan)/325F/gas 3. Heat a deep-fat fryer or a tall pan filled one-third with oil to 160C.
20. Gently lower the first kiev into the hot oil, frying them individually if necessary.
21. Cook the kiev for eight and a half minutes or until golden brown and cooked through.
22. Drain the cooked kiev on kitchen paper and keep them warm in the oven while frying the second kiev, ensuring the oil returns to the correct temperature.
23. Serve the kievs immediately.
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