How To Make the Ultimate Marinade for Juicy Chicken

• Ingredients:
• 1 cup 

  olive oil

• 1 cup 

  freshly squeezed lemon juice

• 1/2 cup 

  water

• 3 cloves 

  garlic, peeled and smashed

• 2 teaspoons 

  honey

• 2 teaspoons 

  kosher salt

• 1 teaspoon 

  freshly ground black pepper

• 4 pounds 

  bone-in chicken thighs or drumsticks, or boneless, skinless chicken breasts (about 8 pieces)

In zip-top bag:

Add the chicken breasts to the bag of marinade. 

Seal the bag and massage the chicken to coat in the marinade. 

Place on a rimmed baking sheet and position it so that the bag sits flat. 

Refrigerate at least 1 hour or up to overnight.

- https://www.thekitchn.com/chicken-marinade-259075

Chicken with fennel and herbs from French chef and baker Richard Bertinet.

- French Memories from French chef and baker Richard Bertinet
This is all about baking a whole meal in one dish, which you can bring from the oven to the table.
I love the aniseedy flavour of fennel.

For 4-6
Ingredients
125g butter
1 corn-fed chicken
2 large fennel bulbs
4 large tomatoes
4 garlic cloves
16-20 small new potatoes
few sprigs of chervil, parsley, rosemary
and thyme
sea salt and freshly groud black pepper
1 large or 2 small unwaxed lemons
2 whole star anise
125 dry white wine
6 tablespoons olive oil

Preparation
- Preheat the oven to 200°C.
- Take the butter out of the fridge to let it soften.
- If you have bought a whole chicken, joint it into 10 pieces so you end up with 4 breast pieces (on the bone), 2 drumsticks, 2 thighs and 2 wings.
- Cut the fennel bulbs in half lengthways to give 2 identical halves (as if you had opened out the fennel like a book) and cut each piece lengthways into 4.
- Halve the tomatoes.
- Crush the garlic cloves with the back of a knife.
- Wash the otatoes.
- Finely chop the chervil and parsley; leave the rosemary and thyme sprigs whole.

Method
- Layer the tomatoes, cut-side up, in a very big roasting dish.
Lay the fennel on top, followed by the garlic cloves and a few sprigs of rosemary and thyme.
Put into the oven for about 20–30 minutes to start them cooking.

- If the butter isn’t soft enough, bash it with a rolling pin! Mix all of the chopped herbs into it.

- Put the chicken pieces into a bowl and season with salt and pepper. Add the herb butter and really massage it well into the chicken.

- Take the roasting dish out of the oven and put the chicken pieces on top of the vegetables.
Cut the lemon(s) in half and squeeze the juice over.
Tuck the squeezed halves in amongst the chicken.

- If using whole star anise, crush them in a pestle and mortar (or use the end of a rolling pin to crush them on a chopping board).
Sprinkle the star anise over the chicken and put the potatoes on top, so that they can brown.
- Pour over the wine and olive oil and put in the oven for 30–45 minutes.
Halfway through take the dish out and turn the chicken over.
The potatoes will tumble underneath, but that is fine.
At the end of the cooking time, check that the largest piece of chicken breast and the biggest thigh are cooked by inserting a sharp knife into the meat.
The juices should run clear.

Chicken with Red Grapes and Marsala.

- Nigella Lawson's Chicken with Red Grapes and Marsala

Pasta Gemelli with Anchovies, Tomato and Mascarpone.

Serves 2
Ingredients
175g gemelli pasta
salt, for pasta water
1 tbsp regular olive oil
6 anchovy fillets, finely chopped
1 clove of garlic, peeled and minced
¼ tsp dried chilli flakes
150g cherry tomatoes, halved across the equator
4 tbsp (60ml) dry white vermouth (chicken stock or possibly vegetable stock)
2 tbsp mascarpone
1 tbsp Parmesan, finely grated, plus more to serve
2 tbsp finely chopped flat-leaf parsley leaves, plus more to serve
Method
Put a pan of water on to boil for the pasta. (Although you don’t need to start cooking your sauce till the pasta’s in, I’d get everything ready for it while you wait.)
Once it’s come to the boil, salt generously and add the pasta.
Check the pasta packet for advised cooking times, but do start tasting a good 2 minutes before you’re told it should be ready.

Once the pasta is in, put the oil and finely chopped anchovies into a heavy-based wok, or other capacious pan, and cook, stirring over a medium heat for about a minute, or until the anchovies have almost dissolved into the oil.
Stir in the garlic and chilli flakes, then turn the heat up a little and tumble in the tomatoes, stirring them gently for about 2 minutes, or until they are beginning to soften.

Pour in the vermouth, let it bubble up, then stir and push the tomatoes about in the pan for around another 2 minutes until they have broken down a little in the thickened, reduced, now orange-tinted liquid.
Take the pan off the heat, stir in the mascarpone and, when it’s all melted into the sauce, duly stir in the Parmesan and parsley.

Before you drain the pasta, lower in a cup to remove some of the cooking water.
Or use a mesh ladle or pasta claw to transfer the gemelli directly.
Add a tablespoon or so of the cooking water to the pasta sauce; this will help the sauce coat the pasta.
Drain the pasta, add it to the sauce and toss well to mix, adding more of the pasta cooking water if needed.
Sprinkle with a little parsley and take the Parmesan to the table to serve.

- Gemelli with Anchovies, Tomato and Mascarpone - Penguin Books Australia

- Nigella Lawson: exclusive recipes from her new book, At My Table | Food | The Guardian

Chicken.

- One Pot Braised Chicken with Stewy Chickpeas - Joy of Kosher:

- Anne's Food: Creamy tarragon chicken with apples:


'via Blog this'

Hainan Chicken Rice.

- Year of the dog : Manger:
(serves 6)
Chinese food is not complicated, it’s just about making sure to get a few steps right! Enjoy this delicious recipe, it’s my Asian comfort food, there are so many memories linked with this dish.
Growing up in Hong Kong, I would meet my best friends and we would often order this dish (especially the one at the Clipper Lounge at the Mandarin Oriental hotel, do they still serve it? I hope o!).
The chicken is blanched, dropped in an ice-bath, so it can retain its moisture.
I find this recipe beautiful to make, like an old-fashioned ritual.
And on top of everything, it’s such a healthy dish.

For the chicken and the broth
1.5 kg whole chicken
10 cloves of garlic, halved
A large piece (about the size of your palm) piece of ginger, sliced
1 large bunch of spring onions (scallions)
2 tablespoon Shao xing rice wine
2 tablespoon light soy
4 teaspoon sesame oil
1 teaspoon salt and pepper

For the chicken and broth
Remove the chicken giblets.
Rinse the chicken inside and out.
Remove any leftover feathers and trim excess fat (you will need it for the rice, so set aside).
Rub both the inside and outside of the chicken really well with coarse salt to ‘exfoliate’ the skin on the chicken.
Rinse well and pat dry.
The chicken will be smooth and ready for cooking.
Season the chicken with salt and pepper.
Boil a large pot of water and add a few spring onion stalks, slices of ginger and 5 cloves of peeled garlic.
Fill the chicken with a few more ginger slices, garlic cloves and spring onion.
Place the chicken into the large pot (neck-side down) and blanch for 2 minutes.
Remove from heat and rinse under cold water.
Lower the heat and return the chicken to the pot, let it simmer for 30 minutes.
Turn the heat off, cover with a lid and leave the chicken to stand for 30 more minutes.
Place the chicken in an ice bowl for a few minutes, remove the ice cubes and leave aside to rest and cool for 20 minutes.
Drizzle some sesame oil and light soya sauce on the chicken.
This technique will make the chicken extra tender.

2) For the rice.
Wash the rice and soak for 20 mins.
Drain dry and set aside.

In a small pan, heat the chicken fat with 1 tablespoon water and cook until the fat has melted.
When the fat is hot, add a few slices of ginger and garlic, sauté for 2-3 minutes.
Transfer all the ingredients including the oil into the rice cooker and mix in the washed rice.
Add enough chicken stock to cook the rice according to your favorite method.
I have a classic rice cooker, and it takes approx. 15-20 minutes to cook.

3) For the broth

Re-heat the chicken stock and add salt according to your taste.
I like to add a few tablespoons of Shao Xing wine for taste, but that is optional.
Garnish with coriander and sliced spring onion before serving.

4) For the sauce

1 large piece of ginger (about the size of half your palm), peeled and cut into small chunks
1 bunch of spring onion (scallions), chopped
2 teaspoon sea salt, or more if you prefer
150-200 ml/ about 2/3 cup peanut oil, add more if you want a looser sauce

Place the ginger in the food processor and process until the ginger is finely minced.
Transfer to a bowl.
Repeat the same with the spring onions (make sure they are lightly minced).
Add them to bowl with the ginger.
Season generously with salt.
Heat the peanut oil in a pan until it is very hot, the add the ginger and spring onions.
Stir quickly for a 5 seconds and transfer to a bowl.
Leave to cool and serve with chicken.

Chop the chicken into slices (with the skin on).
Drizzle with a little soya sauce and sesame oil.
Serve with a bowl of rice, a bowl of soup, the ginger sauce and garnish everything with fresh coriander, sliced cucumber, and don’t forget your favorite chilli sauce too!
'via Blog this'

Panda Express Orange Chicken.

- Panda Express Orange Chicken Recipe - Genius Kitchen:

'via Blog this'

Chicken Thighs with Squash, Fennel, and Grapes.

- Sheet-Pan Cumin Chicken Thighs with Squash, Fennel, and Grapes recipe | Epicurious.com:

'via Blog this'

One-Pan Roasted Chicken with Sherry Vinegar Sauce.

- One-Pan Roasted Chicken with Sherry Vinegar Sauce Recipe on Food52:

- Easy One-Pot Chicken Recipe Gets Even Easier With This Trick
'via Blog this'

Buttermilk Roast Chicken.

This recipe was inspired by Nigella Lawson’s version.
I fiddled a lot, changing the spices and sweetener, though my biggest changes were to increase the salt, garlic and marinating time.
If you wish to use Kosher salt instead of table salt use 2 tablespoons if using Diamond kosher salt and 1 1/4 tablespoons if using Morton kosher. (Here’s why).
I imagine that going forward I’ll be using this technque as a springboard for a lot of different recipes and spice combinations.
However, even when using the simplest recipe below, the chicken was unbelievably tender and flavorful.

2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (I used Hungarian, a smoked one would also be delicious)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (we used all legs)
Drizzle of olive oil
Flaked or coarse sea salt, to finish

Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl.
Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered.
Refrigerate for at least 2 but preferably 24 and up to 48 hours.

When ready to roast, preheat oven to 425 degrees.
Line a baking dish with foil (not absolutely necessary, but Nigella suggested it and I never minded having dish that cleaned up easily).
Remove chicken from buttermilk brine and arrange in dish.
Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste.
Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots.
Serve immediately.
We enjoyed it with wild rice and green beans one night; roasted potatoes and, uh, more green beans another. (Yes, I have a habit.)

Honey Mustard Chicken And Potato Bake.

Honey Mustard Chicken And Potato Bake | Donna Hay:
Serves 4.
Ingredients
1 tablespoon extra virgin olive oil
4 chicken marylands (1kg)
sea salt and cracked black pepper
250g streaky bacon, thinly sliced
600g chat (baby) potatoes, halved
1 cup (250ml) single (pouring) cream
⅓ cup (95g) honey mustard
1 cup (250ml) water
6 sprigs thyme
Method
Preheat oven to 200°C (400°F).
Heat the oil in a large flameproof, ovenproof frying pan over high heat.
Sprinkle the chicken with salt and pepper and cook for 4 minutes each side or until golden.
Remove from the pan and set aside.
Add the bacon and potato to the pan and cook for 6 minutes or until golden.
Add the cream, mustard and water and return the chicken to the pan.
Bring to a simmer and cover with a lid.
Cook in the oven for 10 minutes.
Remove the lid, add the thyme and cook for a further 10 minutes or until chicken is golden and potato is cooked through.
Serve.

I will be making it again!
Buy Lidl's or Sainsbury's Heinz Yellow Honey Mustard

OR DIY:
Ingredients
1 tbsp French mustard
1 tbsp honey
1 clove garlic, peeled and crushed
1 tsp balsamic vinegar
2 tbsp cider vinegar
6 tbsp sunflower oil
salt and pepper, to taste
Method
Put the mustard, honey, garlic, balsamic and cider vinegar in a food processor and whiz together.
With the motor still running, pour the oil in through a funnel.
Season with salt and pepper and serve.

OR similar recipe:
Honey Mustard Chicken & Potatoes (One Pan) - Cafe Delites:
Preheat oven to 200°C | 400°F.
Generously season chicken thighs with salt, pepper and garlic powder.
Heat olive oil in a large, oven-proof non stick pan (or a well-seasoned cast iron skillet) over medium-high heat.
Sear chicken thighs for 3 minutes each side, until the skin becomes golden and crisp.
Leave 2 tablespoons of chicken juices in the pan for added flavour, and drain any excess.
Fry the garlic in the same pan around the chicken for 1 minute until fragrant.
Add the honey, both mustards, and water to the pan, mixing well, and combine all around the chicken.
Add in the potatoes; mix them through the sauce.
Season with salt and pepper, to your tastes.
Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 40-45 minutes, or until the chicken is completely cooked through to the bone and no linger pink in the middle.

Optional: Remove from the oven after 30 minutes; add in the green beans (mixing them through the sauce), and return to the oven to bake for a further 15 minutes, or until the chicken is completely cooked through and no longer pink in the middle, and the potatoes are fork tender.

OR:
- Honey Mustard Chicken Recipe | Gousto:
Have fun with pictures!

Panang chicken stir-fry.

BBC Food - Recipes - Panang chicken stir-fry:
By Mary Berry.
Spice up your rice with Mary's chicken stir-fry, perfect for a midweek meal.
Ingredients
225g long-grain rice
2 tbsp olive oil
2 chicken breasts, very thinly sliced into strips
1 tbsp clear honey
1 onion, chopped
1 medium courgette, finely chopped
1 red pepper, finely chopped
2 sticks celery, finely chopped
2cm piece fresh root ginger, finely grated
2 garlic cloves, crushed
1 tbsp medium curry powder
3 tbsp soy sauce
1 tbsp sweet chilli sauce
½ lime, juice only
4 lime wedges
salt and freshly ground black pepper

Method
Bring a saucepan of water to the boil and cook the rice according to packet instructions (about 10–12 minutes).
Drain well, rinse and set aside to cool completely.

When the rice is cool, heat the oil in a frying pan, season the chicken strips with salt and pepper and add to the pan.
Drizzle with the honey and fry quickly over a high heat for a few minutes until golden and just cooked.
Remove from the pan and set aside.
Add the onions, courgette, pepper and celery to the pan.
Fry for 4–5 minutes, stirring.
Stir in the ginger, garlic and curry powder and fry for another minute.
Add the rice, soy sauce, chilli sauce and lime juice.
Toss together and season with little salt and pepper.
Return the chicken to the pan.
Spoon into hot bowls and serve with the lime wedges.

Recipe Tips
- For the best result, make sure the rice is cooked and cooled beforehand so it won't stick together when frying.
- The rice can be cooked up to 6 hours ahead and stored in the fridge.
- Soy sauce can be a little salty so go easy with extra seasoning.
- Homemade curry powder:
2 tablespoons ground cumin
2 tablespoons ground coriander
1 dessertspoon ground turmeric
1/2 teaspoon cayenne/ chilli powder
1/2 teaspoon mustard seed
1/2 teaspoon ground ginger
In a blender or food processor, combine all ingredients.
Process to a fine powder.
Store in an airtight container.
When grinding your own spices the flavours are enhanced by briefly "toasting" them first.
That is, heating them over the stove in a dry skillet until they begin to brown and their rich aroma begins to be released (but don't overdo it!).
Makes grinding them easier too.
'via Blog this'

Brandy-roasted chicken with mushroom pearl barley.

Recipe by Donna Hay published in the Mail Online.

SERVES 4-6
1 x 1.8kg whole chicken
4 cloves garlic, crushed
125ml brandy (Calvados)
60ml olive oil
sea salt and cracked black pepper
50g unsalted butter
1 onion, chopped
4 cloves garlic, extra, sliced
30g dried mixed mushrooms, rehydrated in 250ml boiling water
500g fresh mixed mushrooms
210g pearl barley
125ml dry white wine
375ml chicken stock

Preheat the oven to 200C (400F/gas 6).

Place the chicken, garlic, brandy, oil, salt and pepper in a bowl and toss to coat.
Place in the fridge for 1 hour to marinate.

Secure the chicken legs with kitchen string.
Heat a large nonstick frying pan over a high heat and cook the chicken, breast-side down, for 5 minutes or until golden.
Remove from the pan and set aside.

Melt the butter in the pan, add the onion and garlic and cook for 5 minutes or until the onion is softened.
Strain the dried mushrooms, reserving the liquid, and add to the pan with the fresh mushrooms.
Cook for 5 minutes.
Add the barley and wine and cook for 1 minute or until the wine is absorbed.
Add the reserved mushroom liquid and stock and stir to combine.
Transfer to a baking dish and top with the chicken.
Cover with aluminium foil and roast for 55 minutes.
Remove the foil and roast for a further 10-15 minutes or until the chicken is golden and cooked through.
Serve with the mushroom pearl barley.

Substitute for Brandy:
- Water, white grape juice, apple cider or apple juice, diluted peach or apricot syrups.
Substitute equal amounts of liquid.

Roast chicken with dill and leeks recipe . By Diana Henry.

Roast chicken with dill and leeks recipe - Telegraph
Simple, satisfying and perfect for Sunday lunch: whole roast chicken infused with dill and lemon, cooked with waxy potatoes
You might think this recipe comes from Scandinavia – land of dill lovers – but in fact it was inspired by a dish I had in Turkey, where whole fish were cooked on a bed of potatoes and dill (and a little raki). This is a very comforting dish, but light and spring-like at the same time. Serve it with roast tomatoes or a carrot purée.
SERVES
8
INGREDIENTS
2kg chicken
10g dill
75g unsalted butter, slightly softened
1 lemon
500g waxy potatoes, peeled
4 leeks
400ml chicken stock
3-4 tbsp dry vermouth
4 tbsp crème fraîche (optional)
METHOD
Preheat the oven to 200°C/gas mark 6. Remove the coarser stems from the dill and set them aside. Roughly chop the remaining light, leafy part. Mash the butter with half the chopped dill.
Carefully lift the skin of the chicken breast and legs and push about half the butter under. Spread the remaining butter over the bird and season. Put in a roasting tin or a flame- and ovenproof dish. Squeeze the lemon over, then put the shells into the cavity of the bird with the dill stalks. Truss the chicken, if you like. Roast for 20 minutes.
Slice the potatoes to the thickness of a pound coin. Trim the leeks, discarding most of the dark-green tops. Chop into 4cm lengths and wash thoroughly.
Take the chicken out of the oven and put the potatoes and leeks around it, coating them in the juices. Season. Pour the boiling stock on to the vegetables with the vermouth.
Reduce the temperature to 180°C/gas mark 4 and return the bird to the oven for one hour. The potatoes will become tender and the cooking liquid reduce significantly. If the vegetables haven’t absorbed all the liquid, remove the chicken to a warmed platter and insulate with foil to keep it warm.
Set the roasting tin on the hob and boil until the liquid mostly disappears. Add the crème fraîche, if using. Heat this through – it doesn’t have to be completely mixed into the vegetables. Check for seasoning.
Put the bird back on top of the vegetables, throw on the rest of the chopped dill and serve.

Chicken in the pot with vegetables and barley. By Diana Henry.

Chicken in the pot with vegetables and barley recipe - Telegraph
A whole chicken poached with leeks and carrots makes a substantial and comforting broth
This is one of the best things I cook. It's like a substantial version of the chicken soup my family grew up with.
SERVES 6
INGREDIENTS
1 medium-sized chicken, about 1.6kg
4 leeks
300g long slim carrots, preferably with greenery
1½ tbsp olive oil
1 onion, finely chopped
2 celery sticks, finely chopped
bouquet garni, plus more parsley stalks
200ml dry vermouth
55g pearl barley
about 4 tbsp chopped flat-leaf parsley leaves
METHOD
Remove any discoloured layers from the leeks and trim and discard the dark tops. Cut into 4cm lengths and wash thoroughly under running water. Trim the carrots, leaving a little tuft of greenery if there is any. Wash really well,
but don't peel. Cut fatter carrots into halves or quarters lengthways.
Heat the oil in a heavy-based casserole over a medium heat and brown the chicken on all sides. Try not to tear the skin as you turn it over (I use wooden spoons), and season as you go. Remove the chicken, set it aside and add the onion and celery to the pot. Sauté gently until the onion is softening but isn't coloured, about five minutes.

Return the chicken and add the bouquet garni, parsley stalks, carrots, a good grinding of black pepper, the vermouth and 800ml of water. Bring to the boil, then immediately reduce the heat right down, cover and poach the chicken for 1½ hours. The water must not boil – it has to be gentle or the chicken will become tough. With 45 minutes of cooking time left, add the barley. With 15 minutes left, add the leeks. At the end, add the chopped parsley.
Serve in big broad soup plates, giving each person some of the vegetables, barley, broth and chicken. My mum serves boiled potatoes with this, which you can break up in your broth, or buttered wheaten (soda) bread. I must admit to gilding the lily a little and offer cream, mustard and sometimes even horseradish.

Chahohbili – Georgian Chicken Stew.

Chahohbili – Georgian Chicken Stew Recipe on Food52
Author Notes: Chahohbili is a traditional Georgian poultry dish. Originally, Chahohbili was cooked from wild game birds, but nowdays chicken is the main source for t (…more) —Kukla

Serves 6

• 3 lb chicken thighs and drumsticks, bone in with skin trimmed but not entirely removed
• 2 large onions, sliced
• 3-4 large ripe tomatoes, peeled and chopped
• 2 teaspoons sugar
• 1 small hot pepper, seeded and finely chopped
• 5 garlic cloves, minced
• 1 teaspoon fenugreek seeds
• 1 teaspoon coriander seeds
• 2 dried bay leaves
• About 6-7 strands of saffron
• 1 tablespoon of each: chopped cilantro, parsley, basil
• Salt, freshly ground black pepper to taste

Put all spices into a spice grinder and pulse until they turn into a powder.
Wash and dry the chicken.
Preheat the heavy skillet.
Add the chicken pieces and fry on medium-high flame for 2-3 minutes on each side until golden brown.
Season with salt and black pepper,
Transfer the chicken to a large casserole.
Reserve 2 tablespoons of chicken roasting fat.
Preheat a clean skillet with 2 tablespoons of chicken roasting fat.
Add the sliced onions and sauté’ until just softened.
Transfer the onion to a casserole; add chopped tomatoes and hot pepper.
Season with salt and sugar to taste and 1 tablespoon of spice powder.
Cover, bring to boil, reduce the heat and simmer for 30-35 minutes.
Remove the casserole from heat stir in minced garlic and chopped herbs.
Let stand for 5 minutes, serve and enjoy.

How to cook the perfect chicken kiev.

My first experience! (tastes great, I hope to improve my skills...in days to come.)
Enjoy this buttery chicken kiev dish from Hugh Fearnley-Whittingstall -here!
SO:
Serves 4

Ingredients:
100ml milk
2 tbsp plain flour
salt and freshly ground pepper
1 egg, beaten
150g dried white breadcrumbs
4 skinless chicken breasts, with fillets
sunflower or groundnut oil for deep-frying
For the garlic butter

100g unsalted butter, softened
4 cloves garlic, peeled and crushed
1 heaped tbsp finely chopped parsley
1 tsp lemon juice
salt and freshly ground pepper

How to make chicken kievs recipe:
1. Begin by making the garlic butter. Mix all the ingredients together really well, then form into a neat pat and chill or freeze until hard.

2. When you're ready to assemble the kievs, put the milk in a shallow dish, season the flour and put on a plate, put the beaten egg in another dish, and finally put the breadcrumbs on a plate.

3. With a very sharp knife, carefully slit each chicken breast along one side, down almost the whole length, parallel to the grain of the meat, to a depth of about 4cm. Give the thick part of the breast a few firm bashes with a rolling pin to flatten and spread it a little. This helps reduce the cooking time. Slice the hard garlic butter into four pieces and put one inside each chicken breast - cutting the butter to fit the hole if necessary. Use the fillets to close up the breasts.

4. Carefully dip each stuffed breast in milk, then flour, then egg. Finally, give it a good coating of breadcrumbs. If you have time, chill the kievs for half an hour, then repeat the egg and breadcrumb coating to give a double layer. This makes it particularly hard for any garlic butter to escape, and gives you an extra crisp finish.

5. The breasts need to be fried fairly gently if they are to cook through before the breadcrumbs burn. Heat your oil to 160C in a large sauce pan or deep fat fryer. Fry the kievs, turning occasionally and very carefully, for 12 minutes at least - 15 if you can get away with it - until golden brown. Drain on kitchen paper and serve immediately.

OR technique:
Posted by Felicity Cloake Thursday 7 June 2012 The Guardian.
Makes 2
2 chicken breasts
50g salted butter, at room temperature
2 garlic cloves, crushed
2 tbsp parsley, finely chopped
1 tbsp tarragon, finely chopped
½ lemon
2 tbsp flour, seasoned
2 eggs, beaten
4 tbsp breadcrumbs, panko if possible, seasoned
Vegetable oil, to deep fry

1. Mash together the butter, garlic and herbs, and season with black pepper and a squeeze of lemon juice. Form into 2 sausages, and wrap in clingfilm. Put in the fridge to chill.

2. Butterfly each chicken breast by opening it out using a knife, and then put it between 2 sheets of cling film and bash with a rolling pin or meat tenderiser until about 0.5cm thick, being careful not to create any holes. Season both sides well.

3. Put a sausage of butter near one edge of the chicken and begin rolling the meat up around it, tucking in the ends as you go (use some egg and flour as glue if they prove obstinate). Roll into a tight sausage using the clingfilm, and freeze for 2 hours.

4. Put the seasoned flour, eggs and breadcrumbs into 3 shallow dishes and then roll the frozen kievs in each in turn, then again in the eggs and crumbs to double coat. Put in the fridge to defrost, which should take about an hour. Preheat the oven to 150C.

5. Heat the vegetable oil in a large pan or fryer to 160C, or until a crumb of bread turns golden in about 15 seconds, then gently lower the first kiev in. Cook it for 8½ minutes, then drain on kitchen paper and put in the oven to keep warm while you cook the next. Serve immediately, once your guest has tucked a napkin into their collar.

Why did chicken kiev go out of fashion – can we blame the ready meal? And has anyone ever eaten one in its eponymous homeland?

Post for Pagan.

Sugar Bun.
Here the original text in Russian with step by step pictures - so you have look, please.
Below I translated a Russian text into English. (But you can use Google translator too.)
So...
We will need:


1 cup milk a little warmer than room temperature ;
2 teaspoons active dry yeast with a slide, or 20 grams of fresh yeast;
1 teaspoon sugar with a slide in the dough
100g melted butter + 50g for greasing baking after
1 egg medium or small
1 teaspoon salt
300-350 g flour
100 grams of vegetable oil
100g sugar for sprinkling (or 6 tablespoons)

Preparation.

1. Gently warm milk 30-40C (not hot!) Mixed with sugar and yeast. Let stand 10-15 minutes.
2. Stir in milk and yeast mixture with melted butter, egg and salt.
3. Pour the flour and knead the dough. Amount of flour, depending on its properties may vary slightly. The main thing is not to add too much of it - the dough should be soft and not clam hands on it.
4. Add to dough 2 tablespoons vegetable oil, it ceases to be sticky. Close by foil and provide 1 hour and a half (minimum 1 hour).
5. Ready to roll out the dough floured table to a thickness of 5 mm.
6. Entire surface of the dough evenly and liberally lubricated with oil and sprinkle well with sugar.
7. Close range in roll and cut into pieces 4-5 cm in width
8. Each piece is cut into one or two times up to half the depth, slightly open and put on greased baking sheet.
9. Bake for 20-25 minutes in oven preheated to 180C.
10. Ready buns with melted butter to grease.

Notes.
1. Large amounts of sugar also reduces their lightness during baking. You can add sugar less choose what you like.
2. I baked 25 minutes, the crust in this case turned out crispy. If you like softer - bake for 20 minutes until light colored.
3. Another method of forming the buns. Divide dough into 10 equal pieces. Each flatten, spread butter and sugar, fold into roll. The resulting roll fold in half and cut into the knife with one hand close to the bend, stretch.
4. In addition to sugar buns can be sprinkled with poppy seeds, cinnamon or raisins.

Bon Appetit!


And these recipes below are just a win-win!
I highly recommend, they are my favorites:

Carrot Cake.
Pancakes.
Very-british-scones.
Chicken with 40 Cloves of Garlic. From Nigella Kitchen.

Chicken with 40 Cloves of Garlic. From Nigella Kitchen.