Chicken Recipes, Recipes

Chicken kiev recipe, boiled potatoes & spring greens

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No frills here, just one of the great chicken dishes, executed to perfection and ready to delight you and your family. I sometimes find myself daydreaming about that pool of garlicky butter. My chicken Kiev recipe is a nostalgic throwback to the days when dinner – or tea, depending on which part of the country you’re from – was served promptly at 5.30pm, allowing you to enjoy back-to-back episodes of Home and Away and Neighbours. Those were good times, and in our household, they often featured chicken Kievs. When it came to what to serve with chicken Kiev, the answer was most likely boiled potatoes and cabbage (or sometimes frozen peas). Although never homemade, I remember chicken Kiev as being exceptionally delicious. In fact, writing this has made me realise that it is a fairly significant food memory for me. It’s a meal that comes very close to being pitch-perfect. Breaded and fried meat is always a joy, with that pool of salty, garlicky butter serving as an impromptu dressing for the potatoes and vegetables.

Serves 2

Ingredients

*a piping bag is required

Method

Preparing the chicken:

  1. Remove the supremes from their packaging and pat them dry. Starting from the bottom of the breast, peel off the skin. It should come away easily until you reach the wing, where you will need to pull a bit more firmly to remove the skin over the wing tip.
  2. Once the skin is removed, you can French trim the wing bone. Run a sharp knife around the base of the wing, close to where it attaches to the breast. Place your knife in the incision against the bone and scrape the flesh away from the bone, pushing towards the tip of the wing bone. Keep scraping until the bone is clean. Save the skin and flesh for your pet or your next stock.
  3. Spread the breasts flat and using a sharp, thin-bladed knife, insert the blade about three-quarters of the way into the breast from the top. The goal is to create a cavity within the breast without puncturing it, as any holes could result in the butter leaking during cooking. Proceed with care, delicately guiding the blade inside the breast to prevent piercing it.
  4. Once the knife is in, turn the blade to the left and run it around the breast to open up the cavity. Then re-centre the knife, turn the blade to the right, and repeat. You will now have a large cavity in the breasts, ready to be filled.

Making the butter:

  1. Place the butter, parsley, garlic, Parmesan, and lemon zest into a food processor with a pinch of salt, and blitz until fully combined. Alternatively, place all the ingredients in a bowl and beat together by hand. Check for seasoning and adjust as necessary.
  2. Scoop the soft butter into a piping bag and push it to the bottom, trying to remove any air pockets. Tie the piping bag at the top, then cut the tip so you have a hole about half a centimetre wide.
  3. Insert the tip of the bag into the cavity of the breast and squeeze in half of the butter. The breast will bulge. Repeat with the other breast. Place the breasts in the fridge for an hour to allow the butter to set.

Crumbing the breasts:

  1. Place the flour in a container and season well with fine salt. Crack the eggs into another container, add a splash of water, and whisk well. Prepare a third container with the breadcrumbs.
  2. Hold the supreme by the wing (as this doesn’t need crumbing) and coat generously with flour, ensuring all the flesh is well floured. Tap to remove any excess.
  3. Dip the supreme in the egg mixture, again making sure it is well coated. Allow the excess egg mixture to run off the chicken, then dip it into the breadcrumbs, ensuring it is very well coated all over.
  4. To ensure the butter doesn’t leak from the cavity, re-dip the area around the hole of the cavity in the egg mixture and again in the breadcrumbs. This should provide a little extra protection.
  5. Repeat with the second breast.

Now, cooking the breasts:

  1. Preheat your oven to 180°C and preheat your fryer, or vegetable oil in a large pan, to 180°C.
  2. Place the potatoes in a separate pan, cover with cold water, and season well with salt. Bring to a simmer and cook for 15-minutes, or until cooked. Drain in a colander, then return to the pan with a knob of butter, a pinch of salt, and a couple of grinds of black pepper.
  3. Carefully add the supremes to the hot oil and cook for 4-5 minutes, until the breadcrumbs are golden. Transfer to an ovenproof tray and place in the oven for 8-10 minutes. Remove from the oven and leave to rest for 5-minutes.
  4. Meanwhile, blanch the spring greens in boiling salted water for 3-minutes. Drain in a colander, then return to the pan with a knob of butter, a pinch of salt, and a couple of grinds of black pepper. Serve and enjoy.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.