The name of this recipe, for starters. A Saveur Magazine said: “Though it’s named for Ukraine’s capital city, chicken kiev is probably not a Ukrainian dish. Some say it was conceived by the French inventor Nicolas Appert in the 18th century; others claim it was created at private club in Moscow in 1912.” In a similar vein, a Russian cuisine website says: “Turns out that Chicken Kiev is originally from France. It was invented by French chef, Nicolas Francois Appert and was known as côtelettes de volaille. Côtelettes de Volaille arrived to Russia during the times of Empress Elizaveta Petrovna. Russian Empress Elizaveta Petrovna was brought up by a French tutor, spoke French and was fascinated by French culture. By the late 18th century, French dishes and fashion were widely imitated in Russia. However, it is generally believed that côtelettes de volaille have been renamed to Chicken Kiev by New York restaurants trying to please Russian clientele in the 20th century. The dish was also known as Chicken Supreme.” (https://www.funrussian.com/2011/07/10/russian-chicken-kiev-recipe/)
According to an article in The Telegraph dated 10th May, so yes, very au courant, this recipe has even been the subject of recent political controversy: “In February this year, a New York Times reporter noted on Twitter that a dish identical to chicken Kiev was being served in the canteen of the Russian Foreign Ministry called Chicken Crimea – interpreted by some as a statement of Russia’s claim over the Ukrainian peninsula. The Russian Ministry were quick to point out that the dish was different because it was made with chicken thigh, not breast.” http://www.telegraph.co.uk/food-and-drink/features/10-things-didnt-know-humble-chicken-kiev/
What we can all agree on is the fact that it was a cult dish of the 1970s.
I am so very glad I bought a book called “The Prawn Cocktail Years” written by Simon Hopkinson and Lindsey Bareham. It came out in 1997 and it was alread ‘old’ by the time I got to purchasing it, circa 2008. The title said it all, how could I resist buying it! It’s a book I’ve often leafed through with expressive smiles on my face and chortles and chuckles popping out. It is entertaining.
I found a a website called “Not Delia” (http://www.notdelia.co.uk/the-prawn-cocktail-years/) that has this to say about it:
“The premise of the book is that, as food fashion has changed, some dishes have been “loved and lost”. In many cases this is a good thing – brown Windsor soup, anyone? But some dishes are inherently Good and, despite going out of fashion, remain popular to this day. “Everybody, but everybody, loves Prawn Cocktail”. Dishes which were once exciting (Coq au Vin, Spaghetti Bolognese) “have been slung out like old lovers, while we carelessly flirt with the flavour of the month”. The authors’ “mission” is to rehabilitate these classics – and they are classics because they’ve stood the test of time – in “a country now obsessed with culinary novelty”. All the dishes in the book “have the potential to be truly excellent”, and were good in the first place. As stated in the book’s introduction: “The purpose of this book is to redefine the Great British Meal and rescue other similarly maligned classic dishes from years of abuse…” “There are eight chapters, taking us through the eras of Great British dining out. From the 1950s hotel dining room to the Gentleman’s Club, the Sixties Bistro, and more, culminating in Chez Gourmet. It’s an interesting culinary tour through modern social history.
“Most of the recipes come with a bit of nostalgia or other interesting observation wittily written. On Trout with Almonds (Sixties Bistro chapter) they have this to say: “Finding a wild river trout these days is about as easy as not coming across sun-dried tomatoes on the menu of yet another fashionable restaurant.” (Remember the book was published in 1997. Maybe a future book will be called The Sun-Dried Tomato Years.)”
End of quote.
My family used to eat a version of Chicken Kiev when I was growing up in East Pakistan (1969-1971), I am almost sure of that says my memory. So … question. Who taught our cook how to make Chicken Kiev? Aha! Very mysterious. And it was always considered a bit of a treat, to be served on special occasions. Now, of course, many would think that Chicken Kiev is naff and slightly silly. The authors say that it is ‘simple’ to prepare but I have to disagree with them. It is what I term ‘fiddly’ and requires some dexterity and plenty of time. I only made it once, three years ago, and that sort of says it all. But it WAS “downright tasty” and “texturally brilliant”, yes.
There has been a ginormous thunderstorm, complete with lightning and hail, which has all added to the mood-making chicken kiev mystery as I write this post. Anyway, on display are most of the ingredients: chicken breasts, eggs, softened butter, garlic, parsley and tarragon, flour and Italian style breadcrumbs. You will also need 2 shakes of Tabasco sauce, the grated zest of one small lemon, as well as its juice. Finally, to complete the recipe list, add good quality oil, and plenty of it, with which to fry the stuffed chicken breasts.
I cheated and got my butcher to cut a slit in the skinned chicken breasts, from the side, in order to create a cavity or pocket, or whatever you want to call it.
Now that I look at the photo(s), I realise the cartilage should have been removed too.
And, this was my personal addition, some grated parmesan. Also, a pinch or two of sweet paprika (it never hurts). Their recipe called for, as an option, 2 tsp of Pernod – but I didn’t have any and did not live to rue its absence. It also required chives but, again, I didn’t have any.
To begin with, I set out to make the garlic and herb butter. The recipe says: “Blend the first 10 (8 in my case: no chives or Pernod) ingredients together in a food processor and allow the mixture to firm up slightly in a cool place (not the fridge).” The last tip didn’t make any sense to me and I, overcome by a somewhat rebellious mien, deemed it advisable to go so far as even putting the mixture in the freezer, ha! I am so anarchic …
I added salt and pepper to the lemon juice containing the garlic, lemon zest, and Tabasco.
The butter and the herbs got whizzed up. I dribbled in the lemon juice mixture a little at a time.
I then placed the mixture on some parchment paper.
I added the parmesan and combined all the ingredients.
I used the paper to shape the butter mixture into a long, slightly flattened sausage.
And in it went inside the freezer. I can’t remember for how long, but probably 15-20 minutes. Long enough for it to harden, but not freeze.
Meanwhile, I got on with the next step. I added some paprika to the flour. And put plenty of breadcrumbs in a bowl. I beat the eggs in another bowl.
And here is what my mise en place was looking like: (1) chicken, (2) paprika stained flour, (3) egg wash, (4) breadcrumbs, (5) groundnut oil.
This is a photo of the butter mixture out of the freezer and sliced into a stick shape.
It’s a good idea to put a tiny amount of flour even into the cavity.
Because the butter has hardened, it makes it easy to insert the filling.
Once the butter mixture is snugly inserted in the cavity, press the flaps of the chicken firmly together.
Dust the chicken breasts with flour, then coat with the egg wash and, finally, dredge in the breadcrumbs. I seem to have spotted some green ‘bits’ in the breadcrumbs .. probably some leftover parsley.
One must take taking care to fill all the little crevices. Preparation complete. Now it’s time to fry these as best you can. The first rule is that there should be plenty of oil, plenty. The second is that the temperature should be around 160°C. For those who do not own a thermometer, and I did not at the time, “this is when a scrap of bread turns golden after a couple of minutes”. Rule number three: fry in small batches, in this case it was two at a time.
Once one side of the chicken has browned, turn it over to the other side.
The recipe says to deep fry the chicken for 8 minutes. I honestly can’t remember how long it took me. Maybe a little more, who knows?
I had turned the oven on low heat, and left the chicken pieces there to keep warm while I got on with whatever else I was doing at that point (laying the table? making mashed potatoes?). The authors say Chicken Kiev should be served with chips (French fries) and lemon quarters and watercress.
This is what I mean about the recipe not being ‘simple’. I cut one to check that the meat was cooked properly (i.e. not pink), and it was lovely to see the sauce ooze out but I was not so mesmerised by the crunchy part sliding off the chicken with such slippery insousiance. Sigh.
I sprinkled some salt and pepper on them just before serving.
The sauce really was most delicious, I have to admit.
And, aesthetics be damned, the crunchy coating did taste “texturally brilliant”.
Next time, I think I would place the chicken, duly stuffed, in the freezer for a few minutes and THEN dip them in flour, beaten egg and breadcrumbs.