Tom Kerridge's Coach Style Chicken Kievs
Chicken Kiev is one of the most popular and long-running items on the menu at Tom's pub, The Coach, in Marlow. Considered a retro classic, hot garlic butter encased in crispy chicken is a winner and this is a version you can cook at home.
Ingredients
Method
- First make the confit garlic. Put the garlic cloves into a small saucepan and pour over the olive oil to cover. Place over a medium heat and bring up to a gentle simmer. Reduce the heat to the lowest setting and gently cook for 15 minutes.
- Next place the butter, parsley, capers and anchovies into a bowl. Mash 8-10 cloves of the confit garlic with the back of a knife and add to the bowl. Season well with both salt and pepper, mix well and divide the mixture into 4.
- Lay out a piece of cling film and spoon a quarter of the butter onto it. Roll the cling film around the butter and twist the ends to make a 10cm log. Repeat with the remaining butter so you have four logs and transfer to the freezer to firm up.
- Lay a large piece of baking paper out onto a flat surface and carefully butterfly the fattest part of each chicken breast. Cover the chicken breast with a piece of baking paper and using a meat mallet pound the chicken flat into a rough rectangle shape, approximately 8mm thick. Repeat with all four breasts.
- Place each breast onto a piece of cling film and place a log of butter in the middle of the rectangle. Fold the sides over the butter and using the cling film, roll the chicken starting from the bottom, finishing with the seam side down so the butter is completely enclosed. Continue to twist the edges of the cling film to create a firm log shape. Pop these into the freezer for 30 minutes to firm up.
- Take 200g of the panko and pop it into a food processor and blend until you have a very fine crumb. Place this into one shallow bowl and the remaining panko into another shallow bowl. Put the eggs and flour into separate shallow bowls, making sure to season both the eggs and flour. Take the chicken logs out of the freezer, coat each Kiev first in flour, shaking off any excess, then in the egg and then in the fine panko breadcrumbs, making sure you cover each one completely in order to contain the buttery filling.
- Next place them one at a time back into the egg and lastly into the chunky panko breadcrumbs, making sure they are all evenly covered.
- Place the crumbed chicken back into the freezer for another 30 minutes to firm up again.
- Preheat the oven to 180C fan. Place a rack over an oven tray.
- When you are ready to cook the Kievs, pour two inches of oil into a high sided saucepan and heat to 170C.
- Carefully place two Kievs in the oil and cook for 5 minutes or until golden brown. Remove them with a slotted spoon and place onto the rack. Repeat the process then place all four into the oven for 10-12 minutes.
- To serve, transfer onto plates and sprinkle with sea salt. Spoon some mashed potato onto the plates and serve with sautéed asparagus or another green vegetable.
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