THE MORE GARLIC THE BETTER – YOU CAN DEEP FRY THIS IF YOU LIKE OR JUST PAN FRY AND FINISH IN THE OVEN.
Ingredients
FOR THE KIEV
- 4 Free range chicken breasts
- 200g butter, softened
- 3 Cloves of garlic
- 100g Flat-leaf parsley
- 2 Eggs
- 150g Flour
- 150g Panko [Japanese] bread crumbs
- 100ml milk\
FOR THE BROCCOLI
- 1.2kg of purple sprouting broccoli, woody bottoms trimmed
- 100g of hazelnuts
- 75ml of hazelnut oil
- 25ml of olive oil
- St Lorenzo sea salt
How to cook Chicken Kiev + Purple Sprouting Broccoli With Hazelnuts
Crush the garlic and chop the parsley, then place in a food processor with the softened butter and blend until a bright green colour is achieved. Place in a suitable container and set aside.
Remove the skin from the chicken breasts and discard it. Using a very sharp knife, cut a pocket in a breast either from the top or the side. Be careful not to pierce through the flesh all the way. Take 50g of the garlic butter, form it into a pellet shape with your hands and insert it into the pocket so that it runs parallel with the length of the breast. Repeat with the remaining breasts. Roll each breast up tightly in a double layer of clingfilm to form a cylinder shape, and put them in the freezer for 15 minutes.
Whisk the eggs and milk together in a medium bowl, put the flour and a pinch of salt in another bowl and the breadcrumbs, a pinch of salt and some black pepper in a third. Remove the breasts from the freezer and carefully unwrap them. One at a time, pass the breasts through the flour, then the eggs and then the breadcrumbs. Put them through the eggs and breadcrumbs a second time to ensure a good even crumb.
Heat up the cooking oil to 180°C. Make sure the oil is deep enough to easily accommodate two chicken breasts. Fry the breasts in two batches until golden and then transfer to the oven for 10-15 minutes to finish. To serve, cut in half with steamed greens and roast potatoes.
Bring a large pan of salted water to the boil [tasting like the sea]. Cook the broccoli in the salted water for 3-4 minutes until the stem is just tender, then place into cold water to stop the cooking immediately. After 5 minutes drain well, it should still have a crunch.
Toast the hazelnuts in a pan, then remove from the pan and roughly chop. Add to the hazelnut oil.
Toss the broccoli in olive oil and season with sea salt, place under a hot grill and turn after 1-2 minutes.
Don’t worry if some of the leaves start to burn just a little, the bitter notes are good. Once hot and slightly charred, dress with the hazelnuts and serve.
