Tuesday, 12 March 2013

Black Garlic Butter Chicken Kiev

black garlic butter chicken kiev
What Lurks Within?
Since the discovery of Black Garlic I've been focusing on new recipes to use it in. A new Kiev creation was an obvious starting point as I am rather fond of faffing about making different versions and it seemed like a I had thought up flavour combination that could wow. It sure did.

It was incredibly tough to photograph the reveal. The part where the kiev is cut open and the buttery filling starts to spill out and create a pool of juicy richness that begs to be mopped up by whatever eats are on the plate. The reveal is further down, you'll either go ewwwww or, wow, I bet that tastes amazing. The black filling just didn't photograph that well but that should bear no reflection on just how good this Kiev is.

This recipe is for a giant Kiev, it's more than enough for 2 people especially with a side dish.

Ingredients:

2 Good Size Chicken Breasts
4 Black Garlic Cloves
60g Butter
7 Pancetta Rashers (or as many as you need to cover the kiev)
2 DS Gluten Free Ciabattas (or equivalent)
2 Large Eggs
3-4 Heaped Tablespoons Corn Starch
Pinch Sea Salt

Cocktail Sticks for sealing the Giant Kiev
3 Bowls or Containers for the breading

Directions:
  • Put the butter into a bowl or container and leave to soften at room temperature
  • Peel the black garlic cloves and add to the butter
black garlic in butter
Contrasting Hues
  • Mash together with a fork
black garlic butter
Black Garlic Butter
  • Make a little mound in the middle of the bowl with the butter and pop into the fridge until needed
  • Preheat the oven to 200C (220C non fan ovens)
  • Break the eggs into a bowl and add a good pinch of salt, whisk
whisked egg
Preparation For The Breading Steps In Advance Make This Much Easier
  • Cut the ciabattas into chunks and put into a mixer, mix until they form breadcrumbs
  • Transfer to a bowl
gluten free breadcrumbs
Homemade Can't Be Beaten
  • Put the corn starch into a large food bag and leave to one side
  • Put the chicken breasts into food bags to prevent mess
  • Place onto a chopping board and flatten the chicken breasts evenly to 2cm thick with a meat hammer or rolling pin 
  • Remove from the food bags and place onto the chopping board
flattened chicken breasts
Top And Bottom Of The Giant Kiev
  • Take the black garlic butter from the fridge and spoon the butter into the middle of the largest chicken breast
chicken kiev construction
Make Sure You Spread The Butter For An Even Filling
  • Place the other breast on top of the butter (you can see that the breasts are almost mirroring each other in shape, the side facing up would be the side placed down on the butter for easier sealing)
stuffed chicken breasts
Now For The Cocktail Sticks
  • Thread the cocktail sticks through the edges for a tight seal
chicken breasts sealed with cocktail sticks
Sealed And About To Be Wrapped
  • If you want a better photo example of how the cocktail sticks are threaded see my original gluten free kiev recipe
  • Wrap each slice of pancetta around the width of the kiev making sure there are no gaps
bacon wrapped chicken breasts
Three Layers In
  • Put the kiev into the bag of corn starch and gently shake so that it is full covered
flour coated chicken
Four Layers In
  • Take the floured kiev from the bag and shake gently to remove any excess flour
  • Put straight into the egg and turn until fully coated
  • Remove from the egg and put into the breadcrumbs
chicken kiev in breadcrumbs
Fifth Layer
  • Turn and pat firmly until the kiev is evenly covered in breadcrumbs
  • Carefully put the kiev back into the egg and fully cover
  • Place back into the breadcrumbs for a second coating
breaded kiev
Layers Six, Seven And Eight
  • Remove the kiev from the breadcrumbs and put into an oven proof dish
chicken kiev in baking dish
Black Garlic Kiev Assembled
  • Put into the oven for 45 minutes
Here's a great tip for breading things.

Either wash and dry your hands after each layer or keep on hand for the egg mix and one hand for the flour and breadcrumbs. If you use the same hand for all you'll end up with more breadcrumbs stuck to your fingers than your Kiev.

As I said before, the look of the finished result isn't going to be for everyone. Flavours aside, Black Garlic is notably black so obviously the filling of this Kiev is too. It's quite a strange sight.

If you haven't read my Black Garlic post, the flavours that it imparts are similar to Balsamic Vinegar but without the acidity, it's also very fruity with a hint of charred smokiness. The overall combination of tastes in this Kiev is taste bud tingling but by no means in your face, it's quite subtle.

So here it is, the best reveal photo we (The Glutenite) could capture mid ooze. Good job considering.

black garlic butter kiev cut open
Fried Courgettes With Lots Of Sea Salt Compliment This Kiev Perfectly
Black Garlic Butter is amazing. My favourite Kiev was previously the Tarragon Butter one but this has overtaken it for sure.

More Black Garlic recipes coming soon.

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