Chicken Kiev balls with tarragon-garlic butter

AT A GLANCE

  • Serves 16 people

  • 20 gm butter, diced
  • ½ onion, finely chopped
  • 1 garlic clove, finely chopped
  • 300 gm coarsely minced chicken
  • 1 egg yolk
  • 2 tbsp finely chopped tarragon, plus extra to serve
  • Finely grated rind of ½ lemon
  • 180 gm sourdough breadcrumbs
  • 2 eggs
  • Seasoned plain flour, for dusting
  • 2 tbsp finely chopped flat-leaf parsley, plus extra to serve
  • Vegetable oil, for deep-frying
  •  
  • Garlic butter
  • 200 gm butter, softened
  • 2 garlic cloves, finely chopped
  • 1 tbsp finely chopped tarragon
  • 1 tbsp finely chopped flat-leaf parsley
  • 1 tbsp finely chopped chives
  • Finely grated rind of ½ lemon
01   1 For garlic butter, beat ingredients in a bowl to combine and season. Place 16 half-teaspoonfuls of garlic butter on a tray lined with baking paper and place in freezer until firm (8-10 minutes). Set remaining garlic butter aside.
02   2 Melt butter in a small saucepan over medium-high heat, add onion and garlic and sauté, stirring occasionally, until tender and translucent (3-4 minutes). Set aside to cool, then combine in a bowl with chicken, yolk, tarragon, lemon rind and 80gm breadcrumbs. Season generously to taste, then roll into 16 balls with wet hands. Press a piece of firm garlic butter into the centre of each, roll mixture around it to enclose and refrigerate for 30 minutes.
03   3 Lightly whisk eggs in a bowl with 1 tbsp water, place seasoned flour in a separate bowl and combine remaining breadcrumbs in a tray with parsley and season to taste. Dip balls first in flour, then egg, then breadcrumb mixture, shaking off excess in between, then place on a tray lined with baking paper, cover and refrigerate until required.
04   4 Heat oil in a deep saucepan to 170C. Deep-fry balls in batches, turning occasionally, until cooked through (4-5 minutes; be careful, hot oil will spit). Drain on paper towels and season to taste.
05   5 Melt remaining garlic butter in a saucepan over medium heat. Scatter chicken Kiev balls with extra herbs and serve with melted garlic butter.

Topics:

TARRAGON, GARLIC, MINCED CHICKEN, ONION, LEMON RIND, BREADCRUMBS

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

FEATURED IN

1970's

Nov 2016

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