Homemade Chicken Kievs with Broccoli Mash

I was pondering, as you do, on Friday lunchtime in the office – ‘what delights am I going to cook up this weekend?’ Chicken Kiev’s have been on my list for a while, and I knew I had some decent sized chicken breasts, a bakery loaf which had seen better days and some eggs in the pantry. So I decided to give homemade chicken kiev’s a go. I think it’s safe to say I won’t be going back to the shop-bought kind, as these are surprising quick and really easy to put together. They also taste so much fresher (as they are), and you can really go to town on the garlicky, buttery filling – adding whatever herbs you fancy.

So I set about finding a good recipe for the basis of this dish. I received Jamie Oliver’s Comfort Food for Christmas – and it just so happens to have a great Chicken Kiev recipe. In an attempt to make it slightly healthier for January – I swapped out the smoked bacon in the filling, and added steamed green beans to the baby spinach garnish. Below is my interpretation of Jamie’s recipe, which serves 2 and takes about 40 minutes from start to finish! Perfect for a Saturday night, low-fuss treat!

What you need:

  • 2 decent sized skinless chicken breasts (150g)
  • extra virgin olive oil
  • 2 tablespoons plain flour
  • 75g fresh breadcrumbs
  • 1 large free range egg
  • sunflower oil
  • a handful of baby spinach
  • a handful of green beans (enough to serve 2, with the ends chopped off)
  • 1 lemon
  • 3 cloves of garlic, finely chopped
  • a small handful of fresh flat-leaf parsley (10g), finely chopped
  • 3 knobs of unsalted butter (at room temperature)
  • a pinch of cayenne pepper
  • 400 g Maris Piper potatoes
  • half a head of broccoli

What to do:

First of all, prep your breadcrumbs. If you’re using shop bought, obviously you can skip this stage. For fresh breadcrumbs, it’s best to use a bakery bought loaf rather than the shop-bought pre sliced. Bakery loaves contain less additives, and therefore give you a crunchier crumb. I left 2 slices of a thick, white bloomer loaf out overnight, then in the morning, removed the crusts and blitzed vigorously in my mini food processor until evenly crumbled. Keep them in an air-tight container until ready to use.

Next, make the garlic butter and prep your production line – mix 2 knobs of the butter with finely chopped garlic, parsley and a pinch of cayenne pepper and set aside in the fridge to firm. Line up 3 containers which will comfortably fit one chicken breast in at at time. In the first container add the flour. In the second container, add the egg and lightly beat. The third container should contain your breadcrumbs and a little seasoning (I used Nando’s Peri Peri Sprinkle and some freshly ground black pepper).

Chicken Kiev Production line! Flour, Egg then Breadcrumbs.
Chicken Kiev Production line! Flour, Egg then Breadcrumbs.

Prep your potatoes and broccoli for the mash – scrub, peel and chop your pots into 3 cm chunks.  For the broccoli, half the florets down the middle of each stalk so they don’t require much cooking time. Put on a large pan of water with a pinch of salt to boil. If you have a steamer attachment – get this out now ready. If not, also get another pan ready to steam your green beans.

Pre-heat the oven to 180°C/350°F/gas 4.

Now to stuff the the chicken. To do this, start by pulling back the loose fillet on the back of the breast – put your knife in the opposite direction and slice to create a long pocket. Jamie Oliver has a handy how-to video on this, so if you’re unsure, take a look here and skip to 0:45 seconds. Next, fill the pocket with your garlicky herb butter (see image below).

Chicken breasts stuffed with the garlic herb butter.
Chicken breasts stuffed with the garlic herb butter.

Once your chicken is stuffed, it’s ready for the breadcrumbs. First, dip the breast into the flour and make sure it’s coated evenly. Repeat in the egg and then finally, the breadcrumbs. If you need to use cocktail sticks to help hold things together, that’s fine – they can be removed at the end. Repeat with the other chicken breast.

Now you’re ready to crisp up your chicken, put 2 cm sunflower oil in a large frying pan on a medium to hot heat. Once the oil is hot, add the kiev’s and shallow fry  for 2 minutes on each side, until they start to go golden and crispy.

Chicken Kiev's shallow frying in sunflower oil
Chicken Kiev’s shallow frying in sunflower oil

Keeping an eye on the chicken, start boiling your potatoes for the mash. Add the potatoes to the large pan of boiling water and boil for 10-12 minutes, adding the broccoli (to the same pan) for the final 8 minutes. When you add the broccoli, get your green beans in the steamer pan.

Broccoli Mash - add the broccoli to the boiling potatoes for the last 8 minutes of cooking time.
Broccoli Mash – add the broccoli to the boiling potatoes for the last 8 minutes of cooking time.

Once your kievs are nicely golden and crisp, transfer them to a baking tray in the middle of the oven for 10 minutes, or until cooked through. They don’t take long, so use this time wisely to get everything else sorted.

Once the potatoes and broccoli are done, drain and let steam dry for a few seconds, then transfer back to the pan and mash with a knob of unsalted butter, and season to taste. I added a bit of leftover stilton cheese for an added creaminess!

Now you’re ready to bring it all together – split the mash between two plates and place your chicken kiev on top. Remove your green beans from the steamer and run under a little cold water to cool them slightly, drain them and add to a bowl with the baby spinach leaves, some lemon juice and a drizzle of extra virgin olive oil. Once evenly coated, add to your serving plates alongside the chicken and mash.

Tuck in & enjoy!

Homemade Chicken Kiev's with garlic and parsley butter, served with broccoli mash, steamed green beans and baby spinach.
Homemade Chicken Kiev’s with garlic and parsley butter, served with broccoli mash, steamed green beans and baby spinach.

Have you made homemade chicken kievs before? If so, did you add anything special to the buttery filling? I’d love to hear your ideas, so please feel free to comment below.

With love, Sophie -x-

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Comfort Food: Cheesy Jackets with Smoked Bacon, Goats Cheese, & BBQ Beans

Baked Pots

So, Christmas is over. Part of me is kind of thankful. It was wonderful, full of friends, family & food. The three best things in life, pretty much ;-). Now January is well and truly upon us, and in my world, a little bit of indulgence is still acceptable. I know most posts this time of year are health and detox orientated, ‘New Year, new me’ and all that codswallop – but I reckon January should be a mild extension of the festive season.  Ease yourselves in gently, that’s what I say!

You might also notice these bad boys are served up on my ‘Sophie’s Scran’ solid wood chopping board. Best Christmas present ever, thanks Sis 😀

So here it goes – a simple, easy, super scrummy Saturday night treat. Cheesy Jacket Pots. This serves two hungry, hungover mongrels and takes about 1.5 hours from pot to plate.

Baked Pots

What you need:

  • 3 decent sized floury white potatoes
  • 50g grated cheddar cheese (or any leftover cheese from the Christmas cheese board)
  • 20g goats cheese (just a small amount for topping, no need to measure)
  • 3 rashers of streaky smoked bacon
  • Olive oil (plain, or you can use an infused olive oil such as garlic)
  • Sea salt and freshly ground black pepper
  • Baked beans
  • BBQ sauce (I used The Market Wraps Louisiana BBQ Sauce from Market Wraps, via Flavour Full Stop.)

What to do:

  1. Heat your oven to 200C/400F/Gas 6
  2. Clean your spuds and dry off with a tea towel, then use your hands to rub a layer of oil over them
  3. Season your spuds with some sea salt which should stick to the oil nicely
  4. No need for a baking tray – once the oven is hot, place them directly on the middle shelf of the oven, and bake for about 1 hour 15 minutes. If you’re using really big spuds, they may need a little longer, so add 15 minutes to the cooking time if you think it’s needed.
  5. Whilst they are cooking, griddle your bacon on a hot skillet until it’s crispy, they transfer to some kitchen paper to absorb any excess grease (or don’t, depending on how healthy you’re feeling!)
  6. Grate the cheese and set aside.
  7. To check your spuds are baked, take them out of the oven and examine them to make sure they are a golden brown colour and the skins are nice and crisp. If you insert a knife into the biggest spud and it’s piping hot when you take it out – they should be done.
  8. Turn off the oven, and preheat your grill to a high heat.
  9. Cut each baked spud in half and scoop out the fluffy potato filling into a bowl, then add 2 thirds of the the grated cheese and crispy bacon and mix to combine.
  10. Using a spoon, scoop the mixture back into each jacket potato skin until each skin is full again and all the mixture is used up.
  11. Transfer your loaded skins onto a baking tray and top with a thin layer of of the remaining grated cheese, and top again with a small crumbling of the goats cheese.
  12. Transfer the cheese-topped spuds to the grill and keep an eye on them for about 10 mins – just until the cheese is melted, bubbling and golden.
  13. Serve with BBQ baked beans (I added a few lashings of Market Wraps Louisiana BBQ Sauce to some Heinz Baked beans, but you could use a sauce of your choice) and a little rocket salad.

Baked Pots (1)

Enjoy, Scranners! -x-