LCTB AnthonyPuharich LibbyTravers ChickenKiev...Images and recipes from Meat Anthony Puharich and...

Images and recipes from Meat Anthony Puharich and Libby Travers. Photography by Alan Benson (with exception of images pages 6 & 11, which are by Paul Gosney), Murdoch Books, RRP $79.99 CHICKEN KIEV Cook Time 1 hour | Serves 4 WITH MASHED POTATO AND STEAMED PEAS Recipe by Anthony Puharich and Libby Travers Ingredients Method Panko breadcrumbs create a very crisp and crunchy coating, but if you prefer, you could use fresh breadcrumbs. (Includes 40 minutes prep time, plus chilling) CHICKEN KIEV 4 skinless chicken breasts with wings attached Plain (all-purpose) flour, seasoned with salt and pepper, for dusting 4 eggs, lightly whisked 240g (83/4 oz/4 cups) panko (Japanese) breadcrumbs Vegetable oil, for shallow-frying HERB AND GARLIC BUTTER 150g (5½ oz) butter, at room temperature 2 garlic cloves, finely chopped 1/3 cup finely chopped mixed herbs, such as flat-leaf (Italian) parsley, tarragon and chives Finely grated zest of 1 lemon TO SERVE mashed potato steamed peas extra chopped chives To make the herb and garlic butter, beat the ingredients together in a small bowl to combine and season with salt and pepper. To prepare the chicken, make an incision along one side of each breast, creating a deep pocket. Spoon a quarter of the butter mixture into each pocket, pushing to the back of the pocket. Brush edges of the pocket with a little of the egg, dust with a little flour and press together to seal. Refrigerate until butter is firm (1 hour). Put the seasoned flour, remaining egg and the breadcrumbs in separate bowls. Dip each piece of chicken in flour, then egg, shaking off excess. Dip into the breadcrumbs, pressing so the breadcrumbs stick to the chicken, coating it completely. Dip once again into the egg and breadcrumbs to double coat. Lay the crumbed pieces on a tray and refrigerate for 30 minutes to set the coating. Preheat the oven to 180°C (350°F). Heat 3 cm (1¼ inches) of the vegetable oil in a large, deep frying pan over medium–high heat to 160°C (315°F), or until a cube of bread dropped into the oil browns in 30 seconds. Shallow-fry the chicken pieces in two batches, turning occasionally for 5–6 minutes until golden brown (be careful, the hot oil will spit). Transfer to a wire rack on a baking tray and bake for 10–12 minutes until cooked through. Set aside to rest for 5 minutes before serving. #showusyourhouse #letscookthatbook AU: house.com.au UK: houseuk.com Sponsored by

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Transcript of LCTB AnthonyPuharich LibbyTravers ChickenKiev...Images and recipes from Meat Anthony Puharich and...

Images and recipes from Meat Anthony Puharich and Libby Travers. Photography by Alan Benson (with exception of images pages 6 & 11, which are by Paul Gosney), Murdoch Books, RRP $79.99

CHICKEN KIEV

Cook Time 1 hour | Serves 4

WITH MASHED POTATO AND STEAMED PEASRecipe by Anthony Puharich and Libby Travers

Ingredients Method

Panko breadcrumbs create a very crisp and crunchy coating, but if you prefer, you could use fresh breadcrumbs.

(Includes 40 minutes prep time, plus chilling)

CHICKEN KIEV4 skinless chicken breasts with wings attached Plain (all-purpose) flour, seasoned with salt and pepper, for dusting4 eggs, lightly whisked240g (83/4 oz/4 cups) panko (Japanese) breadcrumbsVegetable oil, for shallow-frying

HERB AND GARLIC BUTTER150g (5½ oz) butter, at room temperature2 garlic cloves, finely chopped1/3 cup finely chopped mixed herbs, such as flat-leaf (Italian) parsley, tarragon and chivesFinely grated zest of 1 lemon

TO SERVEmashed potatosteamed peasextra chopped chives

To make the herb and garlic butter, beat the ingredients together in a small bowl to combine and season with salt and pepper.

To prepare the chicken, make an incision along one side of each breast, creating a deep pocket. Spoon a quarter of the butter mixture into each pocket, pushing to the back of the pocket. Brush edges of the pocket with a little of the egg, dust with a little flour and press together to seal. Refrigerate until butter is firm (1 hour). Put the seasoned flour, remaining egg and the breadcrumbs in separate bowls. Dip each piece of chicken in flour, then egg, shaking off excess. Dip into the bread-crumbs, pressing so the breadcrumbs stick to the chicken, coating it completely. Dip once again into the egg and breadcrumbs to double coat. Lay the crumbed pieces on a tray and refrigerate for 30 minutes to set the coating.

Preheat the oven to 180°C (350°F). Heat 3 cm (1¼ inches) of the vegetable oil in a large, deep frying pan over medium–high heat to 160°C (315°F), or until a cube of bread dropped into the oil browns in 30 seconds. Shallow-fry the chicken pieces in two batches, turning occasionally for 5–6 minutes until golden brown (be careful, the hot oil will spit). Transfer to a wire rack on a baking tray and bake for 10–12 minutes until cooked through. Set aside to rest for 5 minutes before serving.

#showusyourhouse#letscookthatbook

AU: house.com.auUK: houseuk.com

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