Chicken kiev with buttery mash and yellow beans

This refined chicken kiev stuffs chicken supremes (chicken breasts with the wing still attached for extra flavour!) with a homemade roasted garlic herby butter. The tip to keeping the butter the perfect texture? Freeze it in logs before stuffing into the chicken. Serve with seasonal yellow beans and a buttery mash on the side. This recipe comes from Ollie Hansford.

Credit: Jiwon Kim

• serves

  4

• prep

  25 minutes

• cook

  10 minutes

• difficulty

  Mid

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• Vegetable oil, for deep-frying
• 4 chicken supremes, skin-off, bone-in, 200-240 g each
• 400 g plain flour
• 4 eggs
• 400 g panko breadcrumbs
• Extra virgin olive oil, for drizzling
• Salt and black pepper
• 400 g blanched yellow beans, buttery mashed potatoes, to serve

For the garlic butter (may make extra)

• 1 head garlic, roasted until soft
• 300 g butter, softened
• ¼ cup finely chopped flat-leaf parsley, plus extra to serve
• ¼ cup finely chopped chives
• Salt and black pepper

Freezingkyliew time: 2 hours

Instructions

1. To make the garlic butter, squeeze the roasted garlic out of their skins, then transfer to a medium bowl with the remaining ingredients. Mix well to combine, then transfer the mixture to a piping bag. Place into the freezer to firm up slightly before using. Line a baking tray with baking paper, then once the butter has firmed up slightly, pipe 4 x individual sticks of butter, each about 2.5 cm less than the length of each chicken breast. Freeze the sticks of garlic butter for 2 hours.
2. Once ready to cook, preheat the oven to 200°C. Heat enough oil in a large saucepan to deep-fry to 170˚C. Make an incision in the base of the chicken breast, then open up gently and place a log of frozen butter into the centre of the chicken breast. Fold the breast closed, then repeat with remaining chicken and butter. Make a crumbing station by filling three shallow bowls – place flour in one, whisk the eggs in the second, then place the panko breadcrumbs in the third bowl. Dip each chicken breast into the flour, egg, then breadcrumbs, turning to coat on all sides.
3. Deep-fry the chicken for about 5 minutes, then transfer to a baking tray lined with baking paper and bake for a further 10 minutes, or until cooked through and golden brown.
4. Serve the chicken kievs with yellow beans and buttery mashed potatoes.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.