Poulet à la Kiev/Chicken Kiev!

28 Jan

 

Once again, from the Universally famed kitchen,
of renowned (and oh so very humble),
French/American Chef Christian-Charles de Plicque!
This old russian recipe of Chef de Plicque, has been “upgraded”
and your taste buds will explode
at the very smell, the very essence of this dish, as it is cooking…

Poulet à la Kiev

de la cusine de Plicque

As you know, for almost 30 years I have had the privilege of announcing the Good News of Jesus
in our neighboring country,
Russia.
I have been greatly influenced by their food
and want to share of bit of this with you.
Even as a child, my french grandmother prepared this dish too and
I think you will love it!


Since you are a mathematical genuis you can figure out your metric measurements for this recipe. Or if you have a “chef’s nose”, you can estimate how much of what should be used!

For the herb butter:

  • 8 tablespoons butter, softened
  • 2 cloves garlic, finely minced
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped tarragon
  • 2 tablespoons finely chopped chives
  • 1/4 teaspoon pepper
  • juice of 1/2 lemon

For the poultry:

  • 4 boneless, skinless chicken breasts
  • 1/3 cup all purpose flour
  • 1 egg, beaten
  • 1 cup fine bread crumbs (you may need more)
  • Canola oil for frying

Begin by preparing the herb butter. Mix all of the ingredients together in a small mixing bowl until thoroughly combined.
Some of the lemon juice may remain separate. Mound the mixture on a piece of plastic wrap and mold into a log.
Cover completely in plastic wrap and refrigerate until hard.
Meanwhile flatten the breasts by wrapping them in plastic wrap and hammering them with a meat hammer or a rolling pin until they are about 1/3 inch thick. Don’t mangle them – just get them on the slender side.
Prepare three shallow bowls for dipping: one with flour, one with the beaten egg, and one with the bread crumbs.
Remove the hardened filling from the refrigerator and slice into eight equal portions (each piece should be a little less long than the breast is wide). Place a piece of butter towards one end of each breast and then roll the meat up tightly round the filling. Tuck in the edges and any stray bits as you roll. Press firmly together.
Dredge each roll thoroughly in flour, then egg, and finally in bread crumbs. Be sure everything is well coated. Place the rolls on a plate and refrigerate for 1/2 hour before frying.
When you are ready to fry, add oil to a depth of about 1 inch to a sturdy deep pan. Heat the oil to 375°F. Carefully add the rolls one at a time. Fry for about 15 minutes (exact cooking time will depend on the size of your rolls) turning as needed with metal cooking tongs to completely brown the rolls on all sides and cook throughout.
Drain rolls on absorbent paper and serve immediately. Watch out when you cut into these as the filling is likely to squirt out.

Serve with dauphinoise potatoes,

or: basmati rice with paprika,

sweet yellow corn,

salad.

A fine french white wine goes nicely with this…

For more SCRUMPTIOUS de Plicque recipes and others, go to:

www.deplicque.net

The Bible teaches us to have a Gift of Hospitality.
Thank you for showing this to me in your home over all these decades.
Always a pleasure to break bread with you!

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