Wild Garlic Chicken Kiev (4)

A seasonal twist on this classic dish from Thomasina Miers.

Wild Garlic Chicken Kiev (4)
Print Recipe
Wild Garlic Chicken Kiev (4)
Print Recipe
  1. Heat the oven to 180C (160C fan)/gas 4. Finely chop the wild garlic and put it in a bowl with the butter and lemon zest. Add the garlic, mash everything together with a fork and then season to taste.
  2. Lay out a piece of clingfilm, shape the butter into a sausage shape in the middle, wrap tightly and refrigerate for least 30 minutes to harden.
  3. Once the butter is firm, pour the beaten eggs on to a deep plate, then pour the flour and the breadcrumbs on to two others. Put the chicken breasts on to a board flat side down, stick a sharp knife into the fat end and slice open a small pocket; be careful not to slice all the way through.
  4. Cut the butter into eight slices and stuff a couple of slices of butter into each pocket, squeezing the edges together to re-seal. Dip each of the breasts into the flour, shake off the excess, then turn in the egg and then the breadcrumbs.
  5. Pour 1cm vegetable oil into a large frying pan and put on a medium heat. When it’s hot enough to make a breadcrumb sizzle, cook the chicken for two to three minutes a side until golden and crisp, probably in two batches so as not to crowd the pan.
  6. Transfer to a baking dish or tray and bake for a final 15 minutes to finish cooking. Rest for five minutes, then serve with new potatoes and a green salad.
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