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Chicken Kiev is not Ukrainian, nor is it Russian
September 22, 2009, 1:56 pm
Filed under: Eat | Tags: , , ,

According to food historians and Alton Brown, Chicken Kiev, also known as “Chicken Supreme,” is actually a French dish named “Kiev” in New York City by Frenchman Nicolas Appert (1749-1841), brewer, pickler, confectioner, and chef who is also credited with discovering the principles of canning and preserving food.

Chicken Kiev is a flattened boneless chicken breast that is then rolled around a chilled piece of herbed butter, breaded, and then fried. It is generally thought that early New York restaurants catering to Russian immigrants popularized the name Kiev. The name has now spread worldwide, and is often used to describe Chicken Supreme.

Chicken Kiev recipe: Alton Brown

Personal note from Mel: Unlike Alton, I prefer fresh herbs, fresh garlic, and a high herb to butter ratio. Like Alton, I like Panko breading because it’s lighter and crispier. We used a high heat safflower oil. Full recipe after the jump.Ingredients

* 8 tablespoons (1 stick) unsalted butter, room temperature
* 1 teaspoon dried parsley
* 1 teaspoon dried tarragon
* 1 teaspoon kosher salt, plus extra for seasoning chicken
* 1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
* 4 boneless, skinless chicken breast halves
* 2 large whole eggs, beaten with 1 teaspoon water
* 2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling
* Vegetable oil, for frying

Directions

Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer or mash by hand. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.

Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.

Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.

Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.

Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.

Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

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