[seek] Chicken Kiev

Daily Life, Swiss News and General Topics
1
I have a weakness for Chicken Kiev.....

.....but I cannot seem to find it anywhere here in Switzerland!!

Even my butcher had never even heard of it!!

All i ever see at the butchers & supermarkets is bloody Cordon Bleu!!!

Am i going crazy?? Someone please enlighten me!!!!!

I miss Marks & Sparks

Thanks

SC

P.S. "Chicken Kiev is a Ukrainian dish, but was actually invented/created by a Frenchman" - is this true or is it an urban legend??

2
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

3
Chicken Kiev is easy enough to make. I know it may not have the same artificial flavor that you love from the bought version. But have a go.

Make a blend of butter, parsley, salt, pepper, garlic and a few drops of lemon.

I would make the butter mixture and roll it into sausages (in clingfilm once again) and freeze it.

Slice a chicken breast lengthways, put each peace between clingfilm and pound them out, flatten them a bit. Roll your chicken around your frozen butter sausages, flour, egg and crumb them.

The trick is also not to use bought crappy breadcrumbs from coop or migros, those are vile. Make your own. This will make a big difference.

I know it a far cry from an M&S ready-meal. But make the effort once a month and I'm sure it'll be worth it.

4
so, when are you having us all around for tea?

5
Thanks Gooner, that seems to be my only option.

Is there a nack to keeping the chicken closed without the filling coming out while its cooking???

(the best part about the Kiev is when you first slice it on the plate)

6
There are several. Freezing the butter is one, so that it slows the melty butter part for a little while.

The flour, egg, crumbing is an important part, this seals the deal. You even double crumb. Your main technique will be in sealing the chicken, If well flattened, not only will it cook quicker, but you can wrap the butter in properly. The way you fold it is important, you'll need to envelope the butter, fold it into a beautiful pocket of tender loving chicken.

I expect photo results people (maybe even dinner invitations).

7
Hi

I remember working in Canberra years ago (going back a bit here) and going to the Workers Club for Chicken Kiev. Still brings back good memories- thanks for the recipe gooner, I'll also give it a try- I guess you need to put lots of crushed/chopped garlic, right?

8
Lots of garlic and lots of fresh parsley. I reckon I'll make some, take pictures along the way and post it up, how does that sound?

Who knows, maybe I'm just full of bull****.

9
I beat you to it,Gooner I lurve lurve lurve Chicken Kiev!!

I posted this recipe on March 14th 2002 in my online cookbook when I was telling my subscribers about the non existence of Cordon Bleu in England and vice versa the non existence of Chicken Kiev in Switzerland

6 skinless chicken breasts

50-80 gr. Butter,soft

1/2 bunch of Parsley,chopped

1/2 bunch of Chives,chopped

2-4 garlic cloves,crushed

A pinch of salt and pepper to taste

breadcrumbs

an egg for the mixture

some flour

Mix the butter with the herbs,garlic and Salt & Pepper

Put the mixture on baking parchment and roll up to a tight roll. Put it for at last 20 to 30 minutes in the freezer.

In the meantime place the chicken breast between clingfilm,pound them with a *meathammer* or a rolling pin , until they are thin and

flat.

Lay out one chicken breast, add a small stick of the butter mixture and roll up to form a package. Secure with metal or wooden toothpicks.

Then you roll the packages first in a little flour, then the beaten egg and finally in the breadcrumbs until they are coated from all

sides.

Heat some butter with a little dash of oil in a large frying pan and

fry the packages gently until golden brown on all sides.

This is MY version of chicken Kiev and has no rights to claim to be

the original one ;-)

I was told by ,a friend in Scotland that originally the chicken is

coated in crushed Corn Flakes, so you may swap the breadcrumbs for crushed cornflakes

10
sounds great think i will be giving this a try...

11
Yes, it's true. Its origins are French. It was actually called Chicken Supreme (or Suprêmes de Volaille). During the 18th century, wealthy Russians hired French chefs or sent their Russian cooks for culinary training in France. So French dishes became very popular in Russia.

It wasn't until the early 20th century that the dish became known as Chicken Kiev in some New York City restaurants to appeal to Russian immigrants, and it eventually became a staple in Russian restaurants. It was one of the most popular dishes at the Russian Tea Room in New York, where it was known as Côtelette à la Kiev.

12
YUM! Thank you for the recipe. The cornflakes sound interesting. I read somewhere that you could also use Panko (Japanese breadcrumbs) for this.

13
If I am making a dish where I have to stuff chicken pieces I find that securing the opening with one or two cocktail sticks usually holds it shut long enough to seal the chicken and stop a lot of the filling oozing out during cooking.

14

......or, if the item is not breadcrumbed you can also use so called Küchenschnur (cooks thread) to bind it together,works well and as you cut it off before serving you can make as many knots etc as you want,it mustn't necessarily look good

15
Ah have recently been feeling quite uninspired in the kitchen (despite making a fantastic Irish stew washed down with cold cold Guinness last night). Now I know what I want to cook this week.

16
On a similar vein, I've been making this variation of Chicken CB for a few years. Slice a chicken breast along the long edge and open up (as in butterfly it). Lay it on a couple of slices of parma ham or some strips of overlapping pancetta. Put a small amount of mozzarella cheese on the chicken with some pepper and maybe some herbs, oregano or thyme or fresh basil 9or even garlic if you like), and roll up. pan fry on a high heat to seal the ham or pancetta then roast in a hot oven for 15 - 20 mins. If you have folded correctly the cheese should stay inside (BTW i find the cheaper mozzarella blocks work better than those balls in water - you could use almost any creamy mild cheese though)

Slice them diagonally and serve with a tomato or green salad. Delicious!

17
indeed ....I'm hungry daily In return I'm happy to cook my Hungarian Paprika Chicken/Cirke Pörkölt-Paprikàs (made with real lard)

18
Hi

Not Chicken Kiev but heres a great chicken recipe

Panfried chicken breasts with oregano garlic butter (can susbtitute fresh with dried oregano and use toothpicks)

http://www.epicurious.com/recipes/food/views/108172

19
I am not sure, but have you ever tried Bofrost. they usually have rare and DELICIOUS frozen dishes!! bofrost.ch

If you've already tried then at least you have some great recipes!

20
This is an old thread but I stumbled across a recipe today and it looks good:

http://www.cookstr.com/recipes/chicken-kiev

If anyone tries it, let me know how it went.