Chicken Kiev - recette du jour
Miam miam
This is one of my all time favorite things.
According to different sources the dish did not originate in the Ukraine as its name would imply,
but in France *ta-daa* ...
It was created by Nicolas François Appert who came from a familly of aubergistes in the Chalons region which at that time was the cross roads of Europe.
Many important visitors came and went, including the parents of the then King of France.
Stanislas I, the duke of Lorraine and ex-king of Poland, learned from Appert how to make onion soup.
At that time, french chefs were highly sought after by Prussian nobles and there already existed in Russia a recipe for coated beef with a a butter filling, it could be this that inspired Appert to experiment.
Although the first person to discover and put into use (for Napoleon) the art of preservation using heat sealed bottles and decorated for services to humanity, Appert died a pauper and his body was thrown into a communal grave.
Chicken Kiev
Preparation time : 10 minutes (+ chilling)
Cooking time : 25- 35 minutes (25°)
Ingredients :
For 2 people
2 Good quality chicken breasts
50g Butter
2 Small cloves of crushed garlic - green germ removed
2 Eggs
4 Tablespoons of plain white flour
2 Cups of breadcrumbs
Method :
1) In a bowl, mix thoroughly together the garlic and the butter, divide into two equal finger shaped parts, wrap in cling film and return them to the fridge (10mins).
2) Prepare the breast fillets - between two sheets of baking paper, flatten each fillet to about 2/3 of it's original thickness.
3) Place one finger of butter in the middle of each fillet, bring the sides together and hold in place with wooden skewers - return the fillets to the fridge (10 mins)
4) In a large flat dish, beat together the eggs.
5) Prepare the breadcrumbs in a second large flat dish.
6) Coat the chicken breasts with the flour *a quick method is to pour the flour into a freezer bag, put in one chicken breast, shake the bag carefully then repeat with the second fillet.*
7) Dip the chicken into the beaten egg, then into the breadcrumbs - ideally, this should be done twice for each fillet.
8) Replace fillets in the fridge (15 mins)
9) Preheat oven to 250°
10) Put the fillets onto a baking tray, placing 2 or three tiny blobs of butter on each one - cook for about 25 minutes, turning once.
* I love eating this with new steamed new potatoes, green beans and buttered carrots :
Once the carots have been prepared for cooking, i generally use just enough water to cover the top of them and leave them to cook for about 10-15 minutes on full flame.
Once the water has almost disappeared, i add in a good sized knob of butter, a pinch of salt, 1 tiny clove of de-germed garlic, 1 teaspoon of cumin and 1 teaspoon of coriander and stir gently until the liquid almost becomes caremelised ... wonderful taste, but depending on what you're eating with it, it's a bit calorie heavy - i don't have any worries on that score :)
This is one of my all time favorite things.
According to different sources the dish did not originate in the Ukraine as its name would imply,but in France *ta-daa* ...
It was created by Nicolas François Appert who came from a familly of aubergistes in the Chalons region which at that time was the cross roads of Europe.
Many important visitors came and went, including the parents of the then King of France.
Stanislas I, the duke of Lorraine and ex-king of Poland, learned from Appert how to make onion soup.
At that time, french chefs were highly sought after by Prussian nobles and there already existed in Russia a recipe for coated beef with a a butter filling, it could be this that inspired Appert to experiment.
Although the first person to discover and put into use (for Napoleon) the art of preservation using heat sealed bottles and decorated for services to humanity, Appert died a pauper and his body was thrown into a communal grave.
Chicken Kiev
Preparation time : 10 minutes (+ chilling)
Cooking time : 25- 35 minutes (25°)
Ingredients :
For 2 people
2 Good quality chicken breasts
50g Butter
2 Small cloves of crushed garlic - green germ removed
2 Eggs
4 Tablespoons of plain white flour
2 Cups of breadcrumbs
Method :
1) In a bowl, mix thoroughly together the garlic and the butter, divide into two equal finger shaped parts, wrap in cling film and return them to the fridge (10mins).
2) Prepare the breast fillets - between two sheets of baking paper, flatten each fillet to about 2/3 of it's original thickness.
3) Place one finger of butter in the middle of each fillet, bring the sides together and hold in place with wooden skewers - return the fillets to the fridge (10 mins)
4) In a large flat dish, beat together the eggs.
5) Prepare the breadcrumbs in a second large flat dish.
6) Coat the chicken breasts with the flour *a quick method is to pour the flour into a freezer bag, put in one chicken breast, shake the bag carefully then repeat with the second fillet.*
7) Dip the chicken into the beaten egg, then into the breadcrumbs - ideally, this should be done twice for each fillet.
8) Replace fillets in the fridge (15 mins)
9) Preheat oven to 250°
10) Put the fillets onto a baking tray, placing 2 or three tiny blobs of butter on each one - cook for about 25 minutes, turning once.
* I love eating this with new steamed new potatoes, green beans and buttered carrots :
Once the carots have been prepared for cooking, i generally use just enough water to cover the top of them and leave them to cook for about 10-15 minutes on full flame.
Once the water has almost disappeared, i add in a good sized knob of butter, a pinch of salt, 1 tiny clove of de-germed garlic, 1 teaspoon of cumin and 1 teaspoon of coriander and stir gently until the liquid almost becomes caremelised ... wonderful taste, but depending on what you're eating with it, it's a bit calorie heavy - i don't have any worries on that score :)
posted by Damiel | 2:17 PM
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