Learn how to make a Chicken Kiev Recipe! Go to foodwishes.blog... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Chicken Kiev Recipe!
Chef, if your mortar won't lay flat... Go to the hardware store and get 80 or 100 or 120 grit sandpaper.. Take a.sheet and use double sided tape ( or spray adhesive) and seal it to a flat plywood or masonite board. Abrasive side up... Because you are the chief of your Ab-rae-seeve. Finally take that shaky mortar and rub it in a figure 8... Yes a figure 8... If you do only a figure 8 you will make the base of that mortar level everytime!
Thanks so much for this recipe. I followed it last night and the dish was perfectly executed. I've never had it before nor have tried to make it, but had no problem making it at all with your precise instructions. I plan to make this again. Great meal for entertaining.
Amelia E Its Ukrainian hence the name Kiev (capital of Ukraine) then the Russians claimed it to be theirs along with a few other cultural things (vodka)
Out of all the Chicken Kiev recipe videos I've watched here on RU-vid today, this is by far the best recipe I've seen... I made a copy of Chef Johns recipe to use over and over again... It calls for a lot of prep time but it will be worth the work... You'll definitely need a meat mallet to pound out the chicken to the thickness needed... All the other video recipes are so different from this one... They did not pound out the chicken breast; they cut pockets into the chicken breast and stuffed the butter mixture into it and it caused the butter mixture to leak out and some of them didn't have butter ozzing out at all when cut... I going with this recipe!!! You can use any size chicken breast you want, in this recipe he is using 8 oz chicken breast...
Ok, so, made this this evening, exact per instructions. It was really fantastic, and came out just as his did...however...I do recommend another 5-10 minutes in the oven. The chicken was just done enough for us to eat it, but anyone who wants their poultry truly cooked through might be a bit grossed out at slightly pink chicken. Doesn't bother us, and I'm not suggesting that this be cooked until dry and tough. Just give it a bit longer, and let it sit as John calls for.
Prezzemolo is what they call it, I believe. As I am partly Italian and have spent quite some time there, I have yet to experience my family randomly calling herbs by their English names for no reason. Maybe think about the complaints before you write them out. It will make you look slightly less intelligent otherwise.
I made this in cooking class today. ( I'm in high school) and I wowed the teacher and students. I've never even made this before, and I hope to make this again.
Chef John, just wanted to say you're the reason I've crossed over into the threshold of LOVING TO COOK! I never imagined myself loving it and I avoided it at all costs. Because of your videos I treat it as another love of creating something and I look forward to it. The confidence I've found in it has been awesome, as is being able to cook for my friend who's a full time caregiver and sometimes needs meals prepped. So thank you for putting this out in the world!! And for your sense of humour :) Made this Kiev tonight and it turned out perfectly! Zero stress, all fun, and my first time frying on a stove - and no house fire! It's a win win.
In the old times: if you don't have a food processor, you could use a mortar and pestle. In the modern times: if you don't have mortar and pestle. Just use your food processor
So, I just tried out this recipe for the first time, and it worked wonderfully! :D I used 2 chicken breasts at ~250 gram each (that's about 8oz), and mine ended up maaaaybe a little thicker than yours after tenderification. Unfortunately, I messed up the folding on the first one, which as a result lost about half of its butter during the process. The meat itself was still tongue-meltingly good, but there was little "sauce" left for my potato dumplings (weird choice for a side dish, I know - but hey, this was a test run, and it's all I had available :D) All in all, this is just delicious. Very much worth the time it needs.
The perfect chef with the perfect voice for narration, incredibly delicious recipes and judging by the amount of views he's been getting... RU-vid Made Chef Jon monnnnnnnnneyyyyyyy!
This is my signature dish for impressing the ladies... every man should have at least one signature recipe... and a dessert. And it's also my favorite la-ti-da dish from my youth. I am glad to see the Chef John treatment. With his awesome recipes and excellent visual instruction, every man can have a fantastic repertoire of impressive recipes. The mortar and pestle method is really cool. I'd like to have tried that. I just used a fork to mash the slightly soft butter, minced garlic and actually finely slivered chive and froze it completely. I wasn't as strict about sealing the chicken breast as all the goodies was left inside after the melted butter did it's job of keeping the chicken moist during baking. And I don't mind that flavored melted butter leaking out during baking as it reduces a little bit creating a very nice clear drizzle for the mashed potato and steamed carrot spears tied in a bow with a long chive and sprinkled with even more chive and parsley. Also, it meant me and my honey not getting sprayed with molten hot butter with the first cut. I have since modified the Chicken Kiev with a stuffing of shredded low-fat mozzarella thoroughly mixed and mashed with the minced garlic and fine chive, that helps reduce the total fat content. I call it a Chicken Cordon Kiev. With no butter to drizzle I star-piped mashed potato into fat cones and sprinkled with more low-fat mozzarella and chive before baking to get that light brown crust on the potato.
I'm sure I've commented here before because I've made this dish twice, but I absolutely love this! I made this once with parsely and garlic butter, and another time with thyme and garlic butter. Both were fantastic!
Just made these for my family and they were PERFECT. I added a touch more garlic than the recipe, but we are a family of extreme garlic lovers. Thanks Chef John. P.S We love your voice, regardless of the recipe.
Good job on all your videos You explain just enough to not make us feel like dummies Your humor is a bit weak but your meals make up for it Thanks John
Great wrapping technique with the thin-pounded chicken breast! Smart alternative to cutting a pocket in the breast to stuff the butter in. I learn something new every day. Thanks so much!
Tried this today, had some guests over. It turned out AMAZING! Everybody loved it! Will definitely be making this again. Thank you so much for your effort in sharing this recipe :)
This is a fabulous recipe that I have made several times. You can make them in advance all the way through the frying stage and then freeze them until the day you want to serve them. Just take them out several hours before hand to thaw, pop them in the oven and.. viola....delicious gourmet dinner in no time.
I followed you step by step....analytically, apart from brining the chicken first. It paid off. Your instructions were perfect. The chicken kiev was the best my guests and myself had ever had. It's not so easy but I paid absolute attention and got it totally right. Thanks a million....you know your stuff.
I knew how to make Chicken Kiev but never had actually made it - I understood the concept of it and had made stuffed chicken before. But Chef John's method made it exponentially easier. Thanks Chef, my first time making Kiev turned out perfect, tender and tasty. I added parsley and Parmesan to my crust and used 50/50 panko and regular bread crumbs, to make it a little more fancy.
all the way from Dubai ! a big thanks to you !this is my fav channel on youtube i love your recipes and love the way you explain it makes it a lot easier for me to grasp and apply.
I remember falling in love with this dish and then trying to make it. I used toothpicks (minimum of 25 per breast,lol), fresh homemade breadcrumbs (no panko in those days) and frying to completion. Turned out great, took about 3 hours work from start to finish, and the final compliment...everyone gobbled theirs down in less than 5 minutes,lol. Decades have passed and this way makes more sense, thinking I might try it. Thank you, great tasting recipes never go out of style.
I literally JUST cut my chicken Kiev open and it came out perfect! It's delicious, beautiful, and got a 9/10 from my picky younger brother (said it would have been better without the parsle. He's not a fan of green food. haha) Thanks for the recipe!
I did 3 pieces of Kiev and it turn out perfect! Though I follow ur ingredients and method only and seasoning based on my own preference, still it turn out yummilicious! I love it to the max!!! Thanks thanks!!
I tried this for the first time yesterday and was blown out of this world, it was that delicious. This is now one of my top 5 favorites. On another note, I so wish he would put out a cookbook!
Chef John, You are the best! "Literally" EVERY recipe I make after watching your videos is a hit with my family (Wife, Sister-in-law, Daughter & 2 grandchildren). I can't wait to 'spring this one on them' when I say I'm only going to cook chicken tonight.
He said that but most people dont know that they were invented by Dimitry Corndog in Moscow who named the food after himself. His life was a rather tragic story as Dimitry Corndog was avoided by most kids and schoolmates because of his strange last name. He was also under interrogation by the KGB for most his life who suspected him to be an American spy cause of his American sounding name. But yeah corndogs were invented in Russia.
My husband made this tonight..Came out perfect..first time!... So delicious!.. Thank you!...One of many of your recipes that finds itself in our weekly rotation!
Hi Chef John and other aspiring cooks - I made this chicken kiev today - at the request of my college age daughter- with success. I used sunflower oil for the deep fry part, which gets hot really fast, so had to wait for it to cool down to 350 degrees. I used a free range chicken purchased at my local coop, which is so flavorful! Yes, it takes a few hours to make this, however, there is a lot that can be done in advance.I liked your idea of sticking parts in the freezer to solidify it. I served it with steamed broccolini, which added color to the plate.
Thanks for this, Chef John. I followed your instructions word for word. When I wrapped the chicken around the seasoned butter it looked terrible. I didn’t think it had a prayer of coming out right. I froze it a LITTLE bit longer than you said to, both times. Came out freaking beautiful. I was shocked. Great recipe, thanks again. Hopefully next time it’ll be even better.
My twin sister and I went to our mom's house to celebrate our birthday, which is on Tuesday but we had a family dinner last night, Saturday. Mom made this for us for dinner and it was absolutely amazing, one of the most delicious chicken dishes we'd ever tasted. Heather, my sister, is still raving about it. Thanks for another special occasion recipe, Chef John!
