Chicken Kiev

Preparation info
  • Serves


    • Difficulty


Appears in
The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

  • About

WHEN WAS THE LAST TIME YOU CUT THROUGH A CRUMBED CHICKEN BREAST AND A STREAM OF GARLIC BUTTER OOZED OUT? Chicken Kiev used to be commonplace on almost every menu with Steak Dianne and the likes, but now it’s almost an endangered species, though you can find it in the freezer compartment in supermarkets. Properly done, it can be dreamy - there’s always a reason why something was once so popular. But if this classic dish is prepared without due care you will end up with a dry old hollow bit o