Yar Restaurant which was owned by a former officer of the Imperial Army, is about as far back as concrete evidence seems to go. Whatever the history, the kiev became a staple of Soviet catering Intourist brochures apparently warned tourists of the danger it presented to the diners clothing and had its glory days in this country in the 7. The first chilled ready meal to be marketed by Marks Spencer, it was a Friday evening treat in our household. As Simon Hopkinson and Lindsey Bareham note in The Prawn Cocktail Years, it has since disappeared, almost without trace, from the tables of good restaurants,. The combination of crisp fried chicken and molten garlic butter green with herbs may be a lethal one for school uniforms, but its well worth a few minutes with the Vanish. Supermarket versions have a certain nostalgic charm, but if you want to experience this decadent dish in all its pomp and glory, make your own. You wont regret it. Chicken Kiev Recipe BakedChicken Jesse Dunford Wood recipe chicken kiev. Photograph Felicity Cloake. The authentic dish, according to both Hugh and Simon and Lindsey, is made with a chicken breast with the wing still attached. Its unclear why Darra Goldstein suggests in A Taste of Russia that its simply to allow it to be outfitted with an aluminium or paper frill to look fancy, which frankly isnt really my style. Theres a few recipes on Zaar for this, but this one seems different from the rest, even though some ingredients are the same. This is simple and delicious. Prep time. The Chicken Kiev is a communitycreated cosmetic item for the Heavy. It replaces the Heavys head with that of a teamcolored Red Army Robin. Equipping it enables. This simple recipe for a homemade chicken kiev is so much better than shopbought versions. It also means some crisp breadcrumb coating goes to waste. Usually Im a fan of meat that looks like meat, but if its just for show, then Im not going to bother. Jesse Dunford Wood, head chef at the Mall Tavern in Notting Hill, is one man who doesnt believe chicken kiev has gone out of fashion. Hes famous for his take on the dish, which wraps chicken around a ping pong ball of garlic butter to create a sphere which, he reports, has caused diners to complain that they didnt order the scotch egg. It certainly looks impressive, but, for me, its too much of a deviation from the kiev of memory I want something chicken breast shaped, bone or no bone. Flavourings Cooking of Russia recipe chicken kiev. Photograph Felicity Cloake. I had assumed, that garlic butter is the very cornerstone of the chicken kievs identity, so was surprised to find that the Time Life book of Russian Cooking describes it as chilled fingers of sweet butter wrapped in boned, flattened chicken breasts with ends neatly tucked in, the whole dipped in seasoned flour, beaten egg and breadcrumbs. The New York Times says that, as even the authors of this book admit the dish is bland, it is best enjoyed for its texture and for the surprise of the hot geyser of butter. Flavourings are apparently a modern touch A fancy food shop in Washington does offer it with Muenster cheese, the writer sniffs. Others use parsley, garlic, basil, tarragon and who knows what else. Thats as may be, but in this country were used to garlic and herb butter, and thats what Ill be making. After all, much as I love butter, even Im not sold on the idea of it as a stuffing, especially without the benefit of salt. Prawn Cocktail Years recipe chicken kiev. Photograph Felicity Cloake. The plainest recipe I find is in The Cooking of Russia, by Karen Craig and Seva Novgorodsey, which calls for a butter flavoured with chopped tarragon or parsley, chives and lemon juice. Although its surprisingly tasty, and I prefer it to the American magazine Cooks Illustrateds version which uses shallots and tarragon and gives the dish a faintly French flavour, its not kiev as far as Im concerned. The Prawn Cocktail Years recipe uses all three herbs, along with lemon zest and juice, Tabasco and Pernod. I cant really pick out the zest or the Tabasco, but the pastis gangs up with the tarragon to ensure I cant hear a whisper from the garlic its all anise. Hugh Fearnley Whittingstall perhaps feels the same he eschews the tarragon altogether, preferring just parsley, but, as long as you dont allow it to dominate, its a classic pairing. Chives, however, are an unnecessary distraction from the garlic. Dunford Wood makes a garlic confit butter, by bringing cloves of garlic to the boil 1. It is indeed delicious, but as I dont run particularly shy of garlic, Im not sure its worth the effort for a home cook. Chicken kiev isnt exactly a first date dish, lets be honest. Crumbs Cooks Illustrated recipe baked chicken kiev. Photograph Felicity Cloake. Little experimentation with the crumbing of a chicken kiev seems to have been undertaken as if we all know that its only really there to keep the butter in. Cooks Illustrated mixes the egg wash with Dijon mustard, but seasoning is all the dolling up this coating needs. Dunford Wood suggests using panko breadcrumbs which, as usual, are worth their weight in crunch, and double coating, as Hugh suggests, is extra insurance against escaping garlic butter, although, sadly, not in his case and also makes it doubly crispy. Cooking. Simon and Lindsey are firm that for best results it really is necessary to deep fry, and theres surprisingly little deviation from this point. Jesse Dunford Wood fries them until golden and then cooks through in a hot oven, which seems an unnecessary faff, and Cooks Illustrated bakes them at 1. C for 4. 5 minutes, which is actually surprisingly tasty, but fails to supply the crisp crust I desire and really, given all the garlic butter involved its a bit like ordering a diet Coke with your burger and chips. Assembly Hugh Fearnley Whittingstalls recipe chicken kiev. Photograph Felicity Cloake. Keeping the garlic butter in is, as anyone whos ever been cheated of that spurting garlicky geyser will testify, the single most important question in kiev cookery my brother was always an expert at spotting a leaking kiev and passing the offending plate along the table. I only have one disaster in the five kievs I cook, which isnt a bad ratio Hugh Fearnley Whittingstalls butter has melted into the oil, leaving a dry, herb stuffed hollow of disappointment. His method so you can avoid it is simply to make a cut in the chicken flesh and insert the butter, then plug it with the mini fillet cut from the breast itself, which clearly has failed to graft magically back on in this case. Simon and Lindsey take a similar approach, but use flour and egg as a glue, which proves efficacious although the kiev itself feels fragile as I put it into the fryer, the butter remains trapped within its crispy prison. Egg Fu Yung. The Cooking of Russia freezes the butter, and then secures the stuffed chicken with a cocktail stick and chills it for three hours before use cold butter is easier to work with, and presumably takes longer to melt, lowering the potential for risk, and this works just as well as the egg and flour method, although as I forget to tell my testers about the stick, it does cause some consternation around the table. Best of all, however, in my opinion, is Jesse Dunford Woods method. He wraps the stuffed chicken tightly in clingfilm, and freezes it for a couple of hours, then coats it and allows it to defrost before frying.