Chicken Thigh Kievs

Chicken Thigh Kievs

Chicken Thigh Kievs
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Ingredients
  • Ingredients:
  • 60g unsalted butter
  • 4 tablespoons chopped fresh chives
  • 4 large chicken thighs
  • 100g plain flour
  • 1 large egg
  • 1 tsp water
  • 130g homemade dry breadcrumbs (fresh breadcrumbs toasted lightly in the oven)
  • 3 tablespoons vegetable oil
  • Salt and pepper to taste
  • Equipment:
  • 3 Bowls
  • Sharp Knives
  • Scales
  • Whisk
  • Tablespoon
  • Cling film
  • Rolling pins
  • Scissors
  • Baking tray
  • Large frying pan
  • Fish slice
Instructions
  1. Weigh out the butter , wash the chives & dry them a little, then chop them up finely with scissors.
  2. With your hands-mix the chopped fresh chives in with the butter. Add a pinch of salt & 2 grinds of pepper. Return the herb butter to the fridge. Add the spices and cook for about a minute.
  3. Add the lemon, fresh coriander and tomato puree. Stir fry for about 2 mins over a low heat. Add ½ pint/300ml water
  4. and cook until water is absorbed.
  5. Weigh out the flour & place it in a bowl. Whisk the egg & 1tsp water in another bowl. And then weigh the breadcrumbs
  6. & place in the 3rd bowl.
  7. Scrape the meat off of the bone with a small sharp knife, starting at one end, leaving the other end attached at the joint. Remove the skin, if necessary & discard.
  8. Place the thigh between 2 sheets of plastic wrap and pound to about ¾ cm thick. Place skinned side down and sprinkle inside with salt and pepper.
  9. Divide the herb butter into 4 & arrange ¼ of the mixture into each thigh. Fold up the sides of the thighs to enclose the butter.
  10. Roll each thigh in the flour, shaking off the excess. Then dip in the egg wash and, finally, the breadcrumbs (coat well)
  11. Pat the crumbs into the flesh with your hand to help them stick. Place the thighs on a baking tray uncovered, & put in the fridge for 40 mins. This helps the coating stick & seal the ends.
  12. Preheat oven to 180° c/Gas 4.
  13. Heat the oil in a large frying pan over medium-high heat. Place the raw kievs onto a plate & wash the baking tray thoroughly.
  14. Carefully place the thighs in the hot skillet, cooking until both sides are nicely browned, about 2 minutes per side.
  15. Transfer back to the clean baking tray, sealed side down, and bake for 20 minutes. Remove from oven and serve immediately, or keep covered loosely with foil for up to 10 minutes.