Chicken Kiev using chicken thighs



4 Chicken Thighs (skinned and boned)
100g Unsalted Butter
Few sprigs of Lemon Thyme, leaves picked (you can use any herb really – parsley is normally recommended)
Pancetta slices, chopped finely (optional)
4 Garlic Cloves grated
Zest of half a Lemon
Juice of half a Lemon
Plain Flour
Bread Crumbs
1 Egg lightly beaten
Olive/Vegetable/Sunflower Oil for cooking




Preheat the oven to 200c
1. If your chicken thighs have the skin and bone on them, remove these by pulling the skin until it comes off, and scraping the bone away from the meat with a sharp knife – this should leave you with a fairly flat piece of meat ready to roll.
2. Next, mix the butter, lemon juice, lemon zest, herbs (chopped if necessary), salt, pepper and chopped pancetta together and put in the fridge while you get the other bits ready.
3.In three separate bowls, get your flour, lightly beaten egg and bread crumbs in a row next to each other in that order.
4.Get your butter out of the fridge, divide roughly into four, and spread a quarter onto each flattened chicken thigh. You can then roll them up ready to coat and cook. Try and squash them together as much as possible to keep them as together as possible when you cook them.
5.Now you have your rolled, stuffed chicken you need to coat them first in the flour, then in the egg, then finally giving them a good coating of breadcrumbs – all while trying to keep them together so they don’t fall apart when you cook.
6. Place 4/5 tablespoons of oil (I used olive but you could use sunflower or vegetable too) in a large frying pan over a medium to high heat and fry your kievs on each side, using tongs to turn them and hold them together. This should happen quite quickly and you need to be careful not to burn the bread crumbs.
7. Transfer your golden kievs to a roasting pan and put in the preheated oven for 30 minutes.