Chicken Kiev’s are my childhood favourite, that and fish pie with extra cheese on top. I thought I’d treat my family and make them a proper dinner since we’ve all been too busy to eat together. I literally thought everything went well. I made the Kiev’s from scratch using fresh chicken thighs, hoping to keep them succulent and proper mash. Turns out it was that good I gave my mum and younger brother FOOD POISONING! They were literally sicking up this yellow bile from 6.30am-11pm. Arji even managed to sick up on the carpet which mum was not happy about. This is where I need help-I really don’t know where I went wrong? Apart from the food poisoning it was actually really nice. My excuse as to why they received food poisoning is because they were the two greedy bastards who had 3 pieces of chicken whereas my dad, Ajay and I only had 2 pieces. I think the fact that they were fried maybe I just didn’t drain them enough, especially with the garlic and herb butter oozing out. That was also another problem I did, once I fried the chicken in breadcrumbs I baked them for them after to properly cook them. Without realising once they were done I stabbed them each to check no salmonella I forgot I was letting the butter leak out. I guess I really did ruin chicken Kiev’s for myself. I did take good pictures though so at least I have that!
So the recipe for this dish is:
6 Chicken thighs, boneless and skinless
Garlic and Herby Butter
40g really room temperature butter
6 cloves of garlics crushed
1/4 lemon juice
handful of fresh Parsley, Chopped
5 fresh basil leaves, chopped
Salt and Pepper
3 slices of granary or white bread , toasted
the 1/4 lemon zest
a few sprigs of fresh thyme
Handful of crunchy nut/cornflakes
salt and pepper
Instructions on how to get the poisoned chicken Kiev’s:
- Mix all the garlic butter ingredients together in a bowl
- open out the thighs and place a tsp of butter right in the center. Then using toothpicks pin the sides down.
- once completed all 6 thighs coat in flour, egg then breadcrumbs-this is known as panè to the french.
- Fry the chicken until the breadcrumbs are really golden brown in a large frying pan with a cm of hot olive oil.
- turn after a minute on each side, 3 times to make a triangle. Sounds weird but it locks the butter in.
- place in a 200c oven and let it cook for 35 minutes.
- I strongly advise you do not use this recipe yet but hopefully this can give you and idea on how to make them. I will try and perfect this to give you guys the proper recipe!
There will be extra butter made so keep in the fridge and add to mash or even use it to butter you toast or English muffins.
A bit of professional photography
Stuffed raw chicken, again I’m trying it!
If anybody can seriously understand how I managed to give my family food poisoning please tell me! Like I promised I will try and perfect this dish, it might be a little too soon now, maybe in a couple of months/years!