James Beards Chicken Kiev Recipes

Steps:

• Combine butter, garlic, chives, parsley, salt, rosemary, and pepper. Blend well. Roll into a 3/4-inch diameter log in waxed paper. Freeze until very hard.
• Blend egg and water. Pound each breast to 1/4-inch thick. Cut butter into 4 pieces. Place a piece of the butter in the chicken. Roll the chicken around the butter and skewer with toothpicks to keep closed.
• Dip chicken in flour, egg mixture and then in flour.
• Fry about 15 minutes in the hot vegetable oil. Turn occasionally. Drain on paper towels.

Steps:

• 1. Combine butter, garlic, chives, parsley, salt, rosemary, and pepper. Blend well. Roll into a 3/4-inch diameter log in waxed paper. Freeze until very hard.
• 2. Blend egg and water. Pound each breast to 1/4-inch thick. Cut butter into 4 pieces. Place a piece of the butter in the chicken. Roll the chicken around the butter and skewer with toothpicks to keep closed.
• 3. Dip chicken in flour, egg mixture and then in flour.
• 4. Fry about 15 minutes in the hot vegetable oil. Turn occasionally. Drain on paper towels.

Steps:

• 1. Preheat the oven to 375-degrees. Cover the bottom of a heavy 6-quart casserole with the celery and onions and add the parsley and tarragon. Place the oil in a shallow dish. Dip the chicken pieces into the oil, coat all sides evenly and place in the casserole. Pour the vermouth over the chicken and sprinkle with the salt, pepper and a few gratings of nutmeg. Tuck the garlic around and between the chicken pieces.
• 2. Cover the top of the casserole tightly with aluminum foil and fit the lid over the foil to create an airtight seal. Bake for 1 1/3 hours without removing the cover. Check for doneness; return casserole to the oven if the chicken seems underdone.
• 3. Serve the chicken along with the pan juices, the garlic and thin slices of heated French bread spread with garlic squeezed from the root end of the clove.

Steps:

• Wash and remove all fat from chicken breasts; pound out to 1/8 inch thick between two pieces of wax paper.
• Cut butter into quarters and lay one in center of each chicken piece.
• Evenly divide onions and parsley between breasts.
• Roll each piece into a log and secure with a toothpick.
• Mix eggs and water.
• Roll each log in flour, then dip in egg and cover with bread crumbs.
• Wrap in plastic wrap and refrigerate for at least 1 hour or overnight. Deep fry until brown, then bake at 375°F for 5 minutes.

Steps:

• Pat chicken pieces dry and sprinkle with salt and pepper.
• In a wide skillet with a lid, heat oil over medium. Working in batches if necessary to avoid crowding the pan, brown the chicken, rotating as needed, until the skin is golden and releases easily from the pan, at least 5 minutes per side. Adjust the heat to avoid scorching. As the pieces are browned, transfer them to a plate.
• Once all the chicken is browned, add the onion and bell pepper to the skillet. Sprinkle with salt and cook, stirring, until softened and beginning to brown around the edges, about 5 minutes. Stir in the oregano and paprika.
• Add the wine and simmer, stirring up the browned bits from the bottom of the pan, until the pan is almost dry, about 5 minutes.
• Stir in stock, olives and currants, and bring to a simmer. Carefully return the chicken pieces to the pan. Cover and let simmer over low heat for 20 minutes. Remove the lid, stir and let simmer, uncovered, until the chicken is tender and the liquid reduces slightly, about 15 minutes. (The sauce will be quite loose.) Taste the sauce for salt and pepper. (Recipe can be made up to this point and refrigerated for up to 3 days.)
• When ready to serve, heat through and stir in lemon zest and juice. Divide among shallow bowls and sprinkle with parsley and almonds (if using). Serve with rice, orzo or toast.

Steps:

• In a small bowl, combine softened butter, chives, parsley and garlic powder.
• On a sheet of plastic wrap or wax paper, shape into a 3-inch by 2-inch rectangle; wrap well and freeze about 30 minutes or until firm.
• Preheat oven to 425F degrees.
• Spray a 9-inch square pan with nonstick cooking spray and set aside.
• Pound chicken breasts to a quarter-inch thickness between 2 sheets of plastic wrap or wax paper.
• Retrieve butter mixture from freezer and cut crosswise into 6 pieces.
• Place 1 piece on centre of each chicken breast; fold long sides over butter, then fold ends up and secure with a wooden toothpick.
• In a shallow dish, combine cornflake crumbs, parsley and paprika; pour buttermilk into another shallow dish.
• Dip chicken pieces into buttermilk, then coat evenly with cornflake mixture.
• Place coated chicken, seam side down, in prepared pan.
• Bake, uncovered, about 35 minutes or until juices run clear.
• Remove toothpicks and serve immediately.

Steps:

• In a small bowl, blend butter, parsley, tarragon, chives, garlic salt and pepper.
• Shape into a 4-inch square on aluminum foil.
• Wrap and freeze until firm, 30-40 minutes .
• Place chicken breasts between two pieces of plastic wrap; pound to 1/4-inch thickness.
• Cut frozen butter square into 12 pieces.
• Place 1 piece of butter in the center of each chicken breast.
• Fold chicken over butter, making sure butter is sealed completely inside chicken.
• Fasten with wooden picks.
• Roll chicken in flour; dip in beaten eggs and coat with bread crumbs; repeat.
• Heat 3-4 inches of vegetable oil in deep fryer to 340*F (170*C).
• Fry chicken, 3 pieces at a time, until deep golden brown, about 8 minutes, turning if necessary; drain.