Posted on

Chicken Kiev

 

Chicken Kiev
Chicken Kiev  

 

 

 

 

 

Chicken Kiev

Chicken Kiev, a wonderful breaded cutlet with a compound butter in the center.  It’s a great dish that’s easy to make with a few tricks, will come out perfectly every time.  Like many recipes the origins are muddied and the exact recipe up for debate.

The tricks are simple, pound the cutlet thin, roll tightly,freeze slightly to firm up before breading, and start and end  the cooking process flap side down.

You can use any number of flavorings to use in the butter, the choice is yours.

Chicken Kiev Compound Butter Ingredients and Directions

This recipe can serve up to 4, I like to serve extra butter on the side to put on top of the chicken when serving.

  1. 1/4 pound butter softened to room temperature.
  2. Juice of 1/2 a lemon
  3. 1 clove garlic finely diced
  4. 1 tsp dried tarragon
  5. 1 tsp dried parsley
  6. 1 tsp salt
  7. 1 tsp pepper

In a bowl place the butter and other ingredients and mash into a thoroughly combined mixture.  Once combined place onto a piece of plastic wrap and roll into a tight log, and place into the freezer.

compound butter ingredients
compound butter ingredients

 

 

 

 

 

 

 

compound butter log
compound butter log

 

 

 

 

 

 

 

 

Chicken Kiev Ingredients

  1. 1 chicken breast per person, butterflied and pounded thin
  2. 2 Tbs compound butter per breast
  3. 2 eggs scrambled with 2 Tbs water & seasoned with 1 tbs Worcestershire
  4. Flour seasoned with salt and pepper
  5. Panko bread crumbs
  6. Salt and pepper
  7. Cooking oil

Directions for Chicken Kiev

The biggest trick to a successful chicken Kiev is to pound the chicken thin and wrap the butter tightly so it doesn’t leach out during the cooking process.  

Place a piece of parchment paper or plastic wrap sprinkled with a little water on a sturdy surface.  Put the chicken on it and cover with a second piece.  Pound until about 1/8 of an inch in thickness. Lightly salt and pepper both sides of the chicken.

100_2770

 

 

 

 

 

 

 Place the butter about 1/3 of the way down the chicken and pull chicken over the butter, then fold in the sides and roll tightly.  Place onto a sheet pan or plate flap side down and put into the refrigerator or freezer to firm up.

Right before cooking take 3 bowls, in one place the flour, the eggs in a second,and the panko in the third.

Preheat oven to 350°

 Roll the chicken into the flour, dip to cover in the egg wash and place into the panko and bread completely.

In a frying pan with about 1/2 inch of oil brown the chicken flap side down first.  Once completely browned on all sides, place into a baking dish and bake for 30 -45 minutes until done.

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

If it’s chicken I’m in !!!!  5 paws for détente and the chicken

 

IMG

 

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Chicken Kiev
Serves 4
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Ingredients
  1. Compound Butter
  2. 1/4 pound butter softened to room temperature.
  3. juice of 1/2 a lemon
  4. 1 clove garlic finely diced
  5. 1 tsp dried tarragon
  6. 1 tsp dried parsley
  7. 1 tsp salt
  8. 1 tsp pepper
  9. Chicken Kiev1 chicken breast per person, butterflied and pounded thin
  10. 2 Tbs compound butter
  11. 2 eggs scrambled with 2 Tbs water & seasoned with 1 tbs Worcestershire
  12. Flour seasoned with salt and pepper
  13. Panko bread crumbs
  14. Salt and pepper
  15. Cooking oil
Instructions
  1. Compound Butter
  2. In a bowl place the butter and other ingredients and mash into a thoroughly combined mixture. Once combined place onto a piece of plastic wrap and roll into a tight log, and place into the freezer.
  3. Directions fro Chicken Kiev
  4. Preheat oven to 350 degrees
  5. The biggest trick to a successful chicken Kiev is to pound the chicken thin and wrap the butter tightly so it doesn't leach out during the cooking process.
  6. Place a piece of parchment paper or plastic wrap sprinkled with a little water on a sturdy surface. Put the chicken on it and cover with a second piece. Place the butter about 1/3 of the way down the chicken and pull chicken over the butter, then fold in the sides and roll tightly. Place onto a sheet pan or plate flap side down and put into the refrigerator or freezer to firm up.Pound until about 1/8 of an inch in thickness. Right before cooking take 3 bowls, in one place the flour, the eggs in a second,and the panko in the third. Roll the chicken into the flour, dip to cover in the egg wash and place into the panko and bread completely.
  7. In a frying pan with about 1/2 inch of oil browned the chicken flap side down first. Once completely browned on all sides, place into a baking dish and bake for 30 -45 minutes until done.
Notes
  1. Make extra butter and place small coins on top of chicken when serving.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

Posted on

Honey Mustard Chicken

 

Honey Mustard Chicken
Honey Mustard Chicken

 

 

 

Honey Mustard Chicken

My first thoughts were not to make Honey Mustard Chicken, but a chicken Dijonnaise, which is hard to do when you are out of Dijon mustard.  A few tweaks to accommodate what we have in store and I came up with a very nice tasting recipe.  The recipe is for two so if your cooking for more, just multiply the ingredients.

Ingredients for Honey Mustard Chicken

  1.  2 Chicken Breasts
  2. 1 Tbs olive oil
  3. Salt and Pepper
  4. 1 medium onion diced
  5. 1 clove garlic diced
  6. 1/4 cup dry white wine
  7. 1/4 cup honey mustard
  8. 3/4 cup chicken stock
  9. 2 tsp dried tarragon
  10. 3 Tbs butter

Directions for Honey Mustard Chicken

Salt and pepper all sides of the chicken.

In a saute pan large enough to hold the chicken in a single layer add the olive oil and on medium to medium high heat brown the chicken on both sides.

Remove the chicken to a plate and add the onion to the pan and cook until softened and lightly browned, add the garlic and cook for a few minutes more.

Once the onions are lightly browned add the wine and deglaze the pan.  Let the wine reduce by about half and then add the mustard, stock and tarragon and whisk until smooth being careful to scrape up any bits still on the bottom of the pan.

Place the chicken back into the pan and cover and cook on medium heat for about 20 – 25 minutes until the chicken is done and the sauce is thickened.  Take the chicken out of the pan and hold on a warmed plate.  If the sauce doesn’t look thick enough,  turn the heat up on the pan and reduce.  Once the sauce is thickened add the butter and whisk until it is emulsified completely.  Taste and adjust seasoning if necessary  Place the chicken back into the pan to coat, and serve, spooning more sauce over the top. Take the remaining sauce and serve on the side.

Serving suggestions:

Goes great with egg noodles tossed in butter and bread crumbs, and perfectly cooked carrots:   http://www.rantsravesandrecipes.com/perfect-carrots-everytime

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

OMG!  #divinechicken #bestchickenever What?  Did you think I’m not a “with it” Pup?  This one gets 5 paws for sure! 

 

IMG

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 copyright © rantsravesandrecipes 2013 all rights reserved

 

Honey Mustard Chicken
A delicious chicken recipe
Write a review
Save Recipe
Print
Ingredients
  1. 2 Chicken Breasts
  2. 1 Tbs olive oil
  3. Salt and Pepper
  4. 1 medium onion diced
  5. 1 clove garlic diced
  6. 1/4 cup dry white wine
  7. 1/4 cup honey mustard
  8. 3/4 cup chicken stock
  9. 2 tsp dried tarragon
  10. 3 Tbs butter
Instructions
  1. Directions for Honey Mustard Chicken
  2. Salt and pepper all sides of the chicken.
  3. In a saute pan large enough to hold the chicken in a single layer add the olive oil and on medium to medium high heat brown the chicken on both sides.
  4. Remove the chicken to a plate and add the onion to the pan and cook until softened and lightly browned, add the garlic and cook for a few minutes more.
  5. Once the onions are lightly browned add the wine and deglaze the pan. Let the wine reduce by about half and then add the mustard, stock and tarragon and whisk until smooth being careful to scrape up any bits still on the bottom of the pan.
  6. Place the chicken back into the pan and cover and cook on medium heat for about 20 - 25 minutes until the chicken is done and the sauce is thickened. Take the chicken out of the pan and hold on a warmed plate. If the sauce doesn't look thick enough, turn the heat up on the pan and reduce. Once the sauce is thickened add the butter and whisk until it is emulsified completely. Taste and adjust seasoning if necessary Place the chicken back into the pan to coat, and serve spooning more sauce over the top. Take the remaining sauce and serve on the side.
SERVING SUGGESTIONS
  1. Goes great with egg noodles tossed in butter and bread crumbs and perfectly cooked carrots.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

Posted on

Sauerbraten

 

 002

 

Sauerbraten

Some say sauerbraten is the national dish of Germany.  I’m not so sure about that but it is one of my favorites.  “Sauerbraten” meaning pickled beef is one of a great line of recipes from Germany.  This one can be cooked in either the oven or your Crock Pot.  Be forewarned it’s not a quick throw together meal, the meat needs to marinade for 24 – 48 hours and cook for 4 -7 hours, depending on the method you chose and the size of the roast.

I was l lucky to have a tri-tip steak in the freezer from our last top sirloin I cut up.  We were almost unpacked and ready to start a new life in our little cottage when we got a surprise house warming gift around midnight the other night.  A more than slightly inebriated driver ran across our front lawn taking out our fence and knocking our lovely shade tree over onto our neighbors driveway (one way to get to meet the neighbors).  So instead of a shopping trip to our new grocery store and the green grocers we had to spend the money on tree removal.

So although the cubbards are getting bare we still can manage a few interesting meals.

 

Marinade for Sauerbraten

This is one of those recipes that you can certainly experiment with.  If you like it more sour, you can leave it to marinade for a longer period of time.

This recipe calls for the marinade to be around 24 hours and is not refrigerated.  If you are going to leave it more than 48 hours it should go into the refrigerator after 24 hours.

  1. 1 qt water brought to a boil
  2. ½ – 1½ cups vinegar (depending on how sour you want to make it)
  3. 8 peppercorns
  4. 2 thick slices of lemon
  5. 4 whole cloves
  6. 2 bay leaves
  7. 6 juniper berries
  8. 1 onion thinly sliced
  9. 1 5-6 pound bottom round
  10. 1 clove garlic thinly sliced into slivers

Once the water is brought to a boil add all the rest of the ingredients and let the mixture steep for 10 – 15 minutes while it cools slightly.

While the marinade is cooling take the meat and piercing it with a knife insert the slivers of garlic all over the meat.  Place the meat into an earthen ware jar with a lid and cover it with the sliced onions and pour the marinade over all.  If the meat is not completely submerged you will have to turn it one or twice a day. Put the lid on, cover the lid tightly with aluminium foil and seal with string or a large rubber band. Let sit on the counter for 24 hours.

Ingredients for Sauerbraten

  1. 1 piece bottom round marinaded
  2. 2 -3 Tbs flour
  3. 2 Tbs fat or vegetable oil
  4. 1 onion diced
  5. 2 cups strained marinade
  6. 3 Tbs stewed tomtoes
  7. 2 tsp paprika
  8. 2 Tbs brown sugar
  9. 6 – 12 ginger snaps
  10. 1 Tbs gravy master (optional)
  11. 2 Tbs butter and flour to form a roux (optional)
  12. Sour cream (optional)

Directions for Sauerbraten*

Preheat oven to 350°

Remove the meat from the marinade and pat dry with a cloth or paper towel.  Strain the liquid and reserve 2 cups.

Lightly flour all sides of the meat and in a dutch oven with a tight fitting lid add a little fat or vegetable oil and brown the meat.

 Once browned remove to a plate and add the onion and cooked until softened.  Once softened add the marinade, the tomato, paprika,and brown sugar and the meat and cover and put into a 350° for 3½ – 4 hours until edges of meat fall off easily.

When the meat is cooked remove it to a warm plate and cover with foil.  Strain the cooking liquid into a sauce pot and add the gingersnaps and bring up to a light boil stirring until thickened.

If you feel the sauce is not thick enough use the roux.  If you feel the sauce is too light in color add the gravy master.  You can also add sour cream or creme fraiche for a different flavor.

Serve with Kartoffelkloesse or mashed potatoes, and red cabbage.

 

*This recipe can also be made in the slow cooker, follow all directions but allow at least 6 – 8 hours for the meat to cook.

 

003

 

 

 

 

 

 

 

Here are a few items to help make this recipe:
Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French Oven, Cherry
Dansk Kobenstyle White 6 QT Casserole
Zwilling J.A. Henckels Four Star II 2-Piece Carving Set

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

Oktoberfest could become my favorite time of year, I’ll give it 5 paws.

IMG

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

 

Sauerbraten
Serves 6
A great Oktoberfest meal or a great meal any time
Write a review
Save Recipe
Print
Prep Time
24 hr
Cook Time
4 hr
Total Time
28 hr
Prep Time
24 hr
Cook Time
4 hr
Total Time
28 hr
Ingredients
  1. Ingredients for Marinade
  2. 1 qt water brought to a boil
  3. ½ - 1½ cups vinegar (depending on how sour you want to make it)
  4. 8 peppercorns
  5. 2 thick slices of lemon
  6. 4 whole cloves
  7. 2 bay leaves
  8. 6 juniper berries
  9. 1 onion thinly sliced
  10. 1 5-6 pound bottom round
  11. 1 clove garlic thinly sliced into slivers
  12. Ingredients for Sauerbraten
  13. 1 piece bottom round marinaded
  14. 2 -3 Tbs flour
  15. 2 Tbs fat or vegetable oil
  16. 1 onion diced
  17. 2 cups strained marinade
  18. 3 Tbs stewed tomtoes
  19. 2 tsp paprika
  20. 2 Tbs brown sugar
  21. 6 - 12 ginger snaps
  22. 1 Tbs gravy master (optional)
  23. 2 Tbs butter and flour to form a roux (optional)
  24. Sour cream (optional)
Instructions
  1. Instructions for Marinade
  2. Bring the quart of water to a boil add all the rest of the ingredients and let the mixture steep for 10 - 15 minutes while it cools slightly.
  3. While the marinade is cooling take the meat and piercing it with a knife insert the slivers of garlic all over the meat. Place the meat into an earthen ware jar with a lid and cover it with the sliced onions and pour the marinade over all. If the meat is not completely submerged you will have to turn it one or twice a day. Put the lid on, cover the lid tightly with aluminium foil and seal with string or a large rubber band. Let sit on the counter for 24 hours.
  4. Directions for Sauerbraten
  5. Preheat oven to 350°
  6. Remove the meat from the marinade and pat dry with a cloth or paper towel. Strain the liquid and reserve 2 cups.
  7. Lightly flour all sides of the meat and in a dutch oven with a tight fitting lid add a little fat or vegetable oil and brown the meat.
  8. Once browned remove to a plate and add the onion and cooked until softened. Once softened add the marinade, the tomato, paprika,and brown sugar and the meat and cover and put into a 350° for 3½ - 4 hours until edges of meat fall off easily.
  9. When the meat is cooked remove it to a warm plate and cover with foil. Strain the cooking liquid into a sauce pot and add the gingersnaps and bring up to a light boil stirring until thickened.
  10. If you feel the sauce is not thick enough use the roux. If you feel the sauce is too light in color add the gravy master. You can also add sour cream or creme fraiche for a different flavor.
Notes
  1. If you are going to marinade more than 48 hours refrigerate after 24 hours.
  2. Serve with Kartoffelkloesse or mashed potatoes and red cabbage
  3. This recipe can also be made in the slow cooker, but allow at least 6 - 8 hours for the cooking process on high.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

 KF8S46DT2ZNK