CHICKEN KIEV
Pounded wafer-thin, stuffed with herb butter, and fried to golden brown perfection, Chicken Kiev sounds less Russian and suspiciously...French. And that's because it is. French food was very popular in 18th-century Russia. Chicken Kiev actually got its name from a bunch of restaurant owners in New York City who were trying to attract Russian immigrants. Me? I just think it tastes good. This recipe first appeared in Season 8 of Good Eats and was updated in Season 2 of Good Eats: Reloaded.
Provided by Level Agency
Categories Mains
Time 2h45m
Number Of Ingredients 9
Steps:
- Combine the butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Beat until well combined. Place the mixture on plastic wrap or wax paper and roll into small log, and freeze while preparing the chicken.
- Set the chicken breasts, one at a time, on a large piece of plastic wrap, lightly spritz the top of the chicken with water, fold the plastic wrap over the chicken, and spritz the top of the plastic wrap with water. Pound to no less than 1/8-inch thick. Season each piece of chicken with salt and pepper.
- Lay a breast on a new piece of plastic wrap and place one quarter of the compound butter and 1 tablespoon of the panko in the center of each breast. Using the plastic wrap to assist, fold in the ends of the breast and roll into a tight log, completely enclosing butter. Repeat with each breast. Refrigerate the breasts for 2 hours or up to overnight.
- Place egg and water mixture and the remaining panko into separate shallow dishes. Heat 1/2 inch of vegetable oil in a 12-inch sauté pan to 375ºF over medium-high heat.
- Dip each breast in the egg mixture and then roll in the breadcrumbs. Gently place each breast in oil, seam-side down, and cook until golden brown, 4 to 5 minutes per side, or until the internal temperature reaches 165ºF. Remove to a wire rack set in a half sheet pan to drain and rest for 5 to 10 minutes before serving.
CHICKEN KIEV
Steps:
- Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. 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.
GOOD EATS CHICKEN KIEV (FROM ALTON BROWN 2004)
Chicken Kiev', aka Tsiplenokovo Po-Kievski and also known as 'Chicken Supreme' (in Europe), is a boned and flattened chicken breast that is then rolled around a chilled piece of herbed butter which is then breaded and fried. This method of preparing chicken is not of Russian origin as the name Kiev' would imply. It was actually created by French chef, Nicolas (Francois) Appert (1749-1841). It is said that restaurants in NYC wanting to welcome the many Russian immigrants gave the name Kiev. The name went back to Europe and there known as 'Chicken Supreme'. After World War II, Chicken Kiev became popular in Russian restaurants. Russian cookbooks have recipes for a similar dish called "côtelettes de volaille". This version is compliments of Alton Brown. We baked it (rather than fry) at 400F. for 30 minutes with great results. The tarragon and panko give this recipe a very unique flavor.
Provided by 2Bleu
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. 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.
Nutrition Facts : Calories 611.8, Fat 30.2, SaturatedFat 16.5, Cholesterol 235.2, Sodium 996.2, Carbohydrate 44.3, Fiber 2.8, Sugar 4, Protein 38.9
GOOD EATS BEEF TENDERLOIN IN SALT CRUST (ALTON BROWN 2004)
We watched AB make this on his 'Good Eats' show and it looks so succulent and is surprisingly simple to make! He states: "It's difficult to get salt to stay on something other than a flat surface, so using a dough method works best".
Provided by 2Bleu
Categories Roast Beef
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Reserve half of the herbs for later. Mix the other half of herbs and all the other dry goods together in a large bowl. Make a well in the center and add the egg whites/water mixture.
- Use a potato masher (unless you have a very strong KitchenAid) and begin to mash and mix the dough. It will be very tough and crumbly. Scrape down the sides and knead to a solid mass (it will still be crumbly).
- Place dough (break up if needed) into a sturdy ziplock freezer bag. Seal up and leave on counter for 4-24 hours (this allows the egg whites to soak up the dough).
- About 1 hr before dough is ready: In order to achieve uniform cooking, fold over slender tail end of tenderloin and tie with kitchen twine. Set a large electric griddle at its highest setting; brush the tenderloin with the olive oil and sear on all sides until well browned, approximately 10 minutes. Rest the meat for at least 5 minutes or until it is cool to the touch so as not to melt the dough.
- Preheat oven to 400°F Transfer dough to a floured surface and roll out to 3/16-inch thickness, approximately a 24 by 18-inch rectangle. Trim away extra dough, if necessary. Sprinkle the remaining herbs on the center section of the dough and gently press down.
- Place meat in the middle of the dough. Gently take one side and fold over meat. Fold back a flap. Bring up the other end and crimp together with the flap. Fold short ends over and crimp to seal. You do not want it tight around the meat, but you do want it sealed well.
- Move the roast onto a baking sheet. Insert a meat thermometer into center of roast. Set to 125°F Baking time is approximately 25-30 minutes.
- Remove from the oven and allow to rest for 30 minutes or up to 1 hour. The tenderloin will continue to cook 10 to 15 degrees more. Cut salt crust at 1 end and extract meat by pulling out of dough tube using tongs. Slice and serve immediately. (Alton says to toss the casing in the yard as it's good for wildlife).
Nutrition Facts : Calories 1308, Fat 71.5, SaturatedFat 27.4, Cholesterol 292.4, Sodium 42679, Carbohydrate 61.8, Fiber 3.1, Sugar 0.4, Protein 96.6
CHEF JOHN'S CHICKEN KIEV
I'm not going to say this chicken Kiev is 'easy to make.' It's really not. So, why try? Because, if and when you pull this off, you'll be enjoying one of the greatest chicken experiences of your life. It's also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 4
Number Of Ingredients 12
Steps:
- Grind garlic and a pinch of salt together in a mortar and pestle until garlic is completely smashed. Add parsley and mix until completely incorporated. Pound butter into garlic mixture with pestle until parsley and garlic are fully incorporated into the butter. Wrap the butter mixture in plastic wrap and refrigerate until cold, at least 15 minutes.
- Season chicken breasts with salt and pepper. Place 1/4 the butter mixture in the center of wider end of each chicken breast. Fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter. Gather the sides of each chicken breast to the center to form a round ball. The top of the chicken will be smooth and the bottom will be gathered. Tightly wrap each chicken breast ball in plastic wrap, put wrapped breasts on a plate, and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.
- Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into another bowl.
- Remove chicken breast balls from plastic wrap. Gently press each chicken breast ball into flour mixture to coat and shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken onto a plate, cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Working in batches, cook chicken, gathered-side down, in hot oil and until lightly golden on both sides, about 1 minute per side. Transfer to prepared baking sheet. Sprinkle salt and cayenne pepper over the top.
- Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before serving.
Nutrition Facts : Calories 790.3 calories, Carbohydrate 62.2 g, Cholesterol 268 mg, Fat 38.3 g, Fiber 1 g, Protein 59.5 g, SaturatedFat 15.3 g, Sodium 1656 mg, Sugar 0.3 g
More about "good eats chicken kiev from alton brown 2004 recipes"
WATCH GOOD EATS ONLINE | YOUTUBE TV (FREE TRIAL)
From tv.youtube.com
GOOD EATS RECIPES ALTON BROWN - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FULL TEXT OF "THE GOOD EATS COOKBOOK"
From archive.org
BAKED CHICKEN OPELOUSAS RECIPE - WEBETUTORIAL
From webetutorial.com
GOOD EATS - SEASON 8 EPISODE 3: FLAT IS BEAUTIFUL II ...
From metacritic.com
WATCH GOOD EATS: THE RETURN ONLINE | SEASON 8 (2004) | TV ...
From tvguide.com
CHICKEN KIEV RECIPE | ALTON BROWN | FOOD NETWORK RECIPE
From crecipe.com
GOOD EATS CHICKEN STOCK (FROM ALTON BROWN) RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN KIEV RECIPE | ALTON BROWN | FOOD NETWORK
From teatrointimodelflamenco.com
CHICKEN KIEV : RECIPES : COOKING CHANNEL RECIPE | ALTON ...
From cookingchanneltv.com
GOOD EATS CHICKEN KIEV (FROM ALTON BROWN 2004) | FOOD.COM
From pinterest.ca
ALTON BROWN CHICKEN KIEV RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
GOOD EATS CHICKEN KIEV (FROM ALTON BROWN 2004)
From worldbestbreadcrumbrecipes.blogspot.com
GOOD EATS CHICKEN KIEV FROM ALTON BROWN 2004 RECIPE ...
From webetutorial.com
ALTON BROWN GOOD EATS RECIPES : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
GOOD EATS CHICKEN KIEV (FROM ALTON BROWN 2004) RECIPE ...
From pinterest.com
FLAT IS BEAUTIFUL II | GOOD EATS | FANDOM
From goodeats.fandom.com
ALTON BROWN CHICKEN KIEV RELOADED - ALL INFORMATION ABOUT ...
From therecipes.info
34 BEST ALTON BROWN RECIPE IDEAS | BROWN RECIPE, ALTON ...
From pinterest.com.au
SCHNITZEL KIEV: RELOADED RECIPE | ALTON BROWN | COOKING ...
From cookingchanneltv.com
THE GOOD EATS COOKBOOK BY AWKWARD DISHES - ISSUU
From issuu.com
LIST OF GOOD EATS EPISODES - WIKIPEDIA
From en.wikipedia.org
GOOD EATS: THE EARLY YEARS EBOOK : BROWN, ALTON: AMAZON.CA ...
GOOD EATS CHICKEN KIEV (FROM ALTON BROWN 2004) RECIPE ...
From pinterest.co.uk
LIST OF GOOD EATS EPISODES - WIKIMILI, THE FREE ENCYCLOPEDIA
From wikimili.com
GOOD EATS CHICKEN KIEV (FROM ALTON BROWN 2004) RECIPE ...
From pinterest.co.uk
LIST OF GOOD EATS EPISODES WIKI | THEREADERWIKI
From thereaderwiki.com
BEST BRINE FOR SMOKED BUTT - THERESCIPES.INFO
From therecipes.info
84 GOOD EATS ALTON BROWN IDEAS | ALTON BROWN, BROWN RECIPE ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love