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Pickled Garlic chicken kiev


I love a chicken Kiev. I often find you go to all that effort to breadcrumb the chicken, desperately trying to lock in the garlic butter and when it cooks, more often than not, the butter runs out and burns onto the tray during the cooking process. So, for this recipe I have decided to take the butter out! You cook the chicken perfectly whilst making the most amazing garlic butter, but not just any garlic butter, pickled garlic butter. The acidity of the pickled garlic cuts through the rich butter perfectly. I like to pickle 4-5 bulbs of garlic and keep them in a preserving jar as it is great for serving with all kinds of savoury dishes.



Serves 4


4 Free range chicken breasts 80g plain flour
3 free range eggs
180g panko breadcrumbs

2 tbsp olive oil
50g butter
4 cloves of garlic
1 tbsp of rosemary
1 tbsp of fresh thyme
1 bay leaf
25g of butter
100ml white wine vinegar 1/2 tsp of sugar


Here’s How:


To make the pickled garlic, first heat the vinegar, herbs and sugar in a shallow pan then add the peeled garlic cloves.
Simmer the vinegar for 2-3 minutes, then remove from the heat and leave to cool. Store the pickled garlic in a clean jam jar in the fridge.

Trim and cut the chicken horizontally to create 2 thinner fillets per portion that will cook evenly.

Take three mixing bowls and put the flour in one, the beaten eggs in one and the panko breadcrumbs in the other.
Firstly dip the chicken into the flour, then dip into the beaten egg and finally coat in the breadcrumbs.

Place the breaded chicken onto a tray ready for cooking.
Pre heat a large non stick frying pan. Add the olive oil, then lay the chicken into the pan.
Cook until golden and crisp on each side.
Place the golden chicken back onto the baking tray and cook in the oven for a further 10-12 minutes at 170c or until fully cooked.
Wipe the pan clean with a kitchen towel, then add the butter and allow it to melt and foam up a little.
Lift the garlic cloves out of the pickling vinegar and slice.
Add the pickled garlic slices to the foaming butter and stir together.
Return the cooked chicken to the butter and serve.


Try serving this dish with a crisp and chilled glass of Chablis or a white Rioja


Recipe by Peter SIdwell

Pickled Garlic Chicken Kiev

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