Wild Garlic Chicken Kiev

Wild Garlic Chicken Kiev

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What do you do when your generous neighbours gives you a trove of wild garlic? Pesto, wild garlic butter and of course the consummate classic wild garlic chicken Kievs.

And who doesn’t love a chicken kiev, I still remember the first time I ever had one; it was in a little pub in Dorset back in 1980 something, and it came with some chips and a salad. Cutting through it and all the green flecked golden butter oozing out and then trying to mop it all up with every bite. It was incredible.

In today’s world of conveniences you can easily buy ready made chicken Kievs and a lot of them are really good but its never as good or as satisfying as when you make it home especially when you have the right ingredients.

The buttery mix in the heart of the Kiev is a very simple mic of garlic, parsley, butter and salt. Replace the garlic with wild garlic and you get a more delicate flavour. And the beauty of this wild garlic butter is that you can make large batches, store it in the freezer and enjoy it long after the wild garlic season is over.

Another great thing about making this at home is you can have a little fun with the breading, I personally like to add parmesan to the mix, but you can add some more wild garlic, parsley or oregano.

To keep this dish relatively healthy , and as I was going to be frying the chicken Kievs, but still wanted that retro feel, I decided to air fry potato slices instead of making chips, and while they may not have that perfect golden crust, they were perfect, crispy edges with a slightly chewy middle.

Of course to complete a pub classic you need some bagged salad leaves, and while I made my own vinaigrette instead of using salad cream it woks a charm.

Helpful Hints

Once you fill the chicken breasts with the garlic butter, place in the fridge for 1 hour to let the butter set.

When breading, use one hand for the dry mix and one for the egg, it will make your life a lot easier.

Wild Garlic Chicken Kiev

Pure Comfort food, with a rich buttery wild garlic centre and crispy golden crust.

  • Prep Time15 min
  • Cook Time25 min
  • Total Time40 min
  • Serving Size2
  • Cuisine
    • Anglo-Russian
  • Course
    • Main Course


The Wild Garlic Butter

  • Handful of wild garlic finely chopped
  • A small handful of parsley finely chopped
  • 4 tbsp butter
  • large pinch of salt

The Chicken

  • 2 chicken breast
  • 3 tbsp plain flour
  • 1 egg beaten
  • 3 tbsp fresh bread crumbs
  • 1 tbsp freshly grated parmesan
  • Salt and pepper
  • 4 tbsp butter
  • 2 tbsp vegetable oil

The Chips

  • 300 g potatoes
  • 1 tbsp vegetable oil
  • Salt and pepper

The Salad

  • Salad bag of your choice
  • 1 tsp dijon mustard
  • 1 tsp white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp chili flakes
  • 1/2 tsp dried tarragon
  • Salt and pepper


The Chicken Kiev

  1. Preheat the oven to 200C / 180C Fan / 400F
  2. Mix the ingredients of the wild garlic butter until well incorporated. Insert a paring knife into the the middle of the thick end of the chicken breast to make a hole running down the middle.
  3. Fill a piping with the butter mixture, stick the the tip of the piping bag in the the opening and pipe in as much of the butter mixture as possible.
  4. To bread the chicken, place the flour in a plate and season with salt and pepper, the beaten again in another plate and the breadcrumbs and parmesan in a third plate. Staring with the flour, dredge the chicken breast and dust off an excess flour. Dip in the egg making sure it is well covered followed by the breadcrumb mixture.
  5. In a pan over medium heat add the butter and oil. When the butter begins to foam add the coated chicken breasts. Cook for about 3-4 minutes on each side then place in the oven for 10 minutes.

The Chips

  1. Thinly slice the potatoes, either by hand or a mandolin. Season with the oil, salt and pepper.
  2. Place in an air fryer at 180C and cook for 15-18 minutes giving them a toss every 5 minutes.

The Salad

  1. Combine the vinegar and mustard in a small bowl. Gradually whisk in the olive oil until it turns into a thick emulsion. Stern in the chilli flakes tarragon and salt and pepper.
  2. Dress the salad with the vinaigrette.

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