Chicken Kiev
Fowl Fillet à la Maréchale
Chicken Kiev or Fowl Fillet à la Maréchale and the origin is hotly debated is this dish French or Russian? Regardless, a thick chicken breast filled with a herbed butter crumbed and cooked to a golden brown. What’s not to love?
There are several techniques to close the opening to trap in the butter mixture, the fact of the mater is there is a 50/50 chance the sauce will escape. However if you create a cheesy béchamel or a velouté you will have plenty of sauce to drown your chicken and accompaniments.
You can follow the directions below while I edit and narrate the real time tutorial.
3 min
FILLING METHOD
1. Ensure your butter is at room temperature or slightly above, enough to mash the chopped herbs into.
2. Finley chop the chives, parsley, garlic and shallots throw into the bowl with the butter.
3. Mash and mix the butter and herbs to ensure an even distribution of flavour.
4. Place the mixture into a piping bag or large sealable bag
5. Trim the chicken breast of fat and tendons.
6. The thin and triangular part of the chicken can be butterflied so you are able to wrap over the large part of the chicken breast to hold in the butter mixture.
7. Slide the knife into the thick part of the breast and slide in your thumb to widen the opening.
8. Pipe in the butter mixture (not too much as you may not be able to cover the hole)
9. Using a skewer to pin the chicken flap in place.
10. Place the raw filled chicken Kiev’s in the freezer for 10 or so minutes to further assist in keeping the chicken together
CRUMBING METHOD
1. Whist eggs in a large bowl.
2. Place plain flour in a sieve to sprinkle over the chicken.
3. Mix together the bread and panko crumbs (add ½ cup of parmesan to add a little extra taste).
4. Retrieve the chicken from the freezer and line up the flour in 1st place then the egg and lastly the crumb. Have a clean plate ready to place the crumbed Kiev’s
5. Sprinkle the flour over the chicken and turn to ensure you are flouring every part of the Kiev.
6. One by one cover the Kiev in egg, then roll in the crumbs
Note: use separate hands so you don’t have lumps of egg in the crumb mixture.
7. Place the crumbed Kiev’s into the freezer while you bring the oil to temperature.
COOKING METHOD
1. Bring the vegetable oil to approx.. 180oc in a shallow frypan.
2. Retrieve the Kiev’s and gently lower into the oil
Note: I have found the side you place down is irrelevant at this stage.
3. Cook until golden brown, and flip
4. Transfer to a high walled tray lined with foil and a wire rack to ensure the heat circulates the Kiev.
5. Place the Kiev’s into the oven on 170oc for 20 minutes
Plate up with some seasonal vegetables or homemade chips. To ensure you have enough moisture you can create a velouté to drizzle over the top.
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