Guinea Fowl Kiev

Name: Guinea Fowl Kiev
Ingredients: 4 guinea fowl breast portions, with bone; 200 g/7 oz plain (all-purpose) flour; 2 eggs, lightly beaten; 300 g/11 oz dry bread breadcrumbs; 75-90 ml/5-6 tbsp olive oil; salt and ground black pepper; salt and ground black pepper; 150 g/5 oz/10 tbsp butter; 30 ml/2 tbsp chopped fresh chives; 200 g/7 oz wild garlic leaves, chopped; 30 ml/2 tbsp chopped fresh parsley; 2 garlic cloves, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

Although made famous by the chefs of Kiev, variations of chicken Kiev are made all across the Baltic States. This is a particularly delicious version that uses guinea fowl. Wild garlic, if it is in season and you can get hold of it, makes a mouthwatering Kiev butter.

Ingredients

4 guinea fowl breast portions, with bone
200 g/7 oz plain (all-purpose) flour
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Main course

Method

To make the Kiev butter, put all the ingredients in a food processor or blender and pulse until blended. Season with salt and pepper. Transfer the mixture on to some baking parchment and form into a log shape, then chill to harden.

Per portion Energy 1046kcal/4383kJ; Protein 48.2g; Carbohydrate 105.4g, of which sugars 3.7g; Fat 50.9g, of which saturates 24g; Cholesterol 235mg; Calcium 230mg; Fibre 5.8g; Sodium 983mg.