| Chicken Kiev |
Thomasina Miers’ recipe for wild garlic chicken Kiev
Wild garlic came early this year. it's been growing abundantly in shady woods and has been everywhere the farmers’ markets, its pungent scent unmissable. Its flavor is robust, so a touch goes an extended way, but it adds a gorgeous fragrance to dishes like this seasonal twist on chicken Kyiv.
Wild garlic chicken Kiev
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| Chicken Kiev |
Larger chicken pieces are going to be less fiddly than smaller ones.
Prep 20 min
Chill 30 min
Cook 25 min
Serves 4
25g wild garlic leaves
150g softened unsalted butter
Zest of ½ lemon
1 clove , finely crushed with salt
Salt and black pepper
2 eggs, beaten
70g flour , seasoned
150g dried breadcrumbs
4 large chicken breasts
Vegetable oil, to fry
Heat the oven to 180C (160C fan)/gas 4. Finely chop the wild garlic and put it during a bowl with the butter and lemon peel. Add the garlic, mash everything alongside a fork then season to taste.
Layout a bit of clingfilm, shape the butter into a sausage shape within the middle, wrap tightly and refrigerate for least half-hour to harden.
Once the butter is firm, pour the beaten eggs on to a deep plate, then pour the flour and therefore the breadcrumbs on to 2 others. Put the chicken breasts on to a board flat side down, stick a pointy knife into the fat end and slice open a little pocket; take care to not slice all the way through.
Cut the butter into eight slices and stuff a few slices of butter into each pocket, squeezing the sides together to re-seal. Dip each of the breasts into the flour, shake off the surplus, then turn within the egg then the breadcrumbs.
Pour 1cm oil into an outsized frypan and placed on medium heat. When it’s hot enough to form a breadcrumb sizzle, cook the chicken for 2 to 3 minutes a side until golden and crisp, probably in two batches so as to not crowd the pan.
Transfer to a baking dish or tray and bake for a final quarter-hour to end cooking. Rest for five minutes, then serve with new potatoes and a tossed salad .
And for the remainder of the week
Use leftover wild garlic to feature character and depth of flavour to omelettes, potato frittatas and straightforward , thick Vichyssoise-style soups. Make double the butter and freeze so it’s able to transform a plate of mussels or more bread .
