Tuesday, May 26, 2015

Recipe: Wild Garlic Chicken Kievs, with Saucy Vegetables

I've never made chicken kievs from scratch before, this is the first attempt and they turned out pretty good! I think i need to be a bit braver in terms of stuffing as much butter into the pocket as I can, but other than that these turned out absolutely delicious. Couldn't believe I was "pane-ing" (french for bread-crumbing) at home on my day off- i have to pane stuff at work all the time (we make scotch eggs from scratch and they are a big seller) and it really annoys me, haha. I have used wild garlic butter (recipe on the blog), but if you have no wild garlic, just mix 60g butter with a clove minced garlic and a generous pinch chopped fresh parsley.

Wild Garlic Chicken Kievs, with saucy vegetables (serves 2)

2 large chicken breasts (or 4 smaller ones)
60g wild garlic butter, (fridge temperature)
100g flour
3 eggs
160g dry breadcrumbs
Salt and pepper

320g frozen mixed vegetables (I used a mix of green beans, peas, carrots and sweetcorn)
100g black olives, sliced
400g passata
100ml strong vegetable stock
1 tsp mixed herbs
1 tsp mel’s spice blend (mix of ground toasted fennel seeds, caraway seeds and dried chilli)
Salt and pepper

1)      Preheat oven to 180C (fan oven). With a knife, making an incision at the thick part at the top of the chicken breast, make a large pocket in the middle of the chicken breast (taking care that you don’t cut through completely). Push the garlic butter generously into the chicken breasts.
2)      Lay the breasts on a plate and cover with flour (seasoned with salt and pepper). Crack the eggs into a bowl, whisk and season. Pour the breadcrumbs onto another plate/ bowl and season. Coat the breasts in the flour, dip in the egg, and coat in the breadcrumbs. Coat them again in the egg and breadcrumbs (this in the cheffy world is called a “double pane”).
3)      Place kievs on a baking tray (lined with greaseproof paper) and bake in the oven for 25 minutes. Meanwhile, put all the vegetable ingredients in a saucepan and cook on a medum heat for 25 minutes, stirring occasionally.
4)      Remove the kievs from the oven, season the veg to taste, and serve!

No comments:

Post a Comment