00:05hello there folks and a very warm welcome back to what's for tea and it's lovely to see you again
00:11hope i find you well and welcome back for this week's archive recipe this one is from about eight
00:18years ago it's chicken kiev's so let me show you how i put these together and i'll catch up with
00:23you at the end so the first thing you want to do guys is get your garlic peeled and chopped
00:28you can
00:29do this as finely as you like but this this does me just as it looks just now i absolutely
00:34love
00:35garlic so i quite like a wee bit of crunch still in it so you want to add your garlic
00:39to your butter
00:40and also your parsley and just give it everything a good mix together and this is going to be your
00:46garlic butter for the center of your chicken so get some cling film out guys and make a wee parcel
00:52for your butter and just pop it in the fridge just put it in the fridge until you need it
00:57later on
01:00so you're going to start doing your chicken now guys so again get a sheet of cling film onto a
01:04chopping board pop your chicken on smooth side down and put another layer of cling film on top of that
01:11now you just want to flatten this out so you can either use a meat tensorizer a meat mallet or
01:16i'm
01:17just using a wooden rolling pin but just take it easy and take your time because you don't want
01:22holes in it or your butter is just going to leak everywhere so you want about a quarter of an
01:27inch
01:27that guys not too thin like i said so once you're at this stage you can just go ahead and
01:34peel the top
01:35layer of your cling film off
01:41and you want to put your butter at one end
01:45and the other end you're just going to flap over to create a wee sort of parcel for your butter
01:51you just use your cling film to help you pull it over and then just tuck all the other ends
01:58up
01:58into the middle and create a wee ball and then just tie the whole thing up with the cling film
02:05that your chicken was sitting on
02:09so you want to put this into a freezer guys for about 30 minutes you don't want it frozen but
02:14you
02:14just want you know you want what you want to be a bit more sort of solid but not frozen
02:20so once
02:20it's had your half an hour guys just take it out the freezer take it out the cling film and
02:25you want
02:25to pop it into your flour make sure it's got a good coating of the flour put it onto a
02:30kitchen towel
02:31just to get rid of any excess and then you want to pop it into your beaten egg again just
02:38give it a
02:39good coating with the egg and you want to take out the egg and pop it into your breadcrumbs again
02:46just give it a good coating and you'll end up with something that looks like this very pretty
02:54so again guys put some breadcrumbs onto a wee saucer and stick your chicken on top of that and you
03:00want
03:00to put it back into the freezer again for about 15 minutes this just keeps to hold it together when
03:07you're going to fry it so you're going to pop it into some hot melted butter you're not looking
03:12to cook it you just want to seal all your open edges so this will probably take about five minutes
03:17on each side you want it quite high if you don't want to burn it but you want to try
03:25and seal that
03:25underside because you're going to pop it into the oven and you don't want all your butter seeping out
03:31so just flip it over guys and give it another few minutes on that side you don't really need to
03:36bother about the other side but it's just to get you know keep the color even if you like so
03:42that's
03:42it guys just take it out pop it into the oven gas mark six for about half an hour
03:50and that's it ready
03:54so we just had ours with um dauphinoise potatoes or potato gratin which is just sliced potato in a
04:02creamy garlic sauce done in the oven with some sweet corn and some garden peas
04:08and that was that guys it was so tasty and it smells divine i love garlic so do let me
04:14know what
04:15you thought of that one so like i said at the beginning it is over eight years old so i'm
04:20you
04:20know i'm a wee bit zoomed in in a lot of places i don't do that so much anymore but
04:24nevertheless it's a
04:26fab wee recipe you know if you do like a chicken kiev so thank you so much for watching and
04:32a huge
04:32thank you as usual to the supporters of the channel over on my patreon page and to the channel members
04:38here on youtube to anyone who have left me a thumbs up a lovely comment hyped or shared the video
04:44if you've bought me a coffee or left me a super thanks donation and i will catch up with you
04:50during
04:50the week back here on what's for tea so take care and bye for now bye now
