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Jamie & Trevor's Chicken Kyiv's | Jamie Oliver | Just Jamie and his dad making a classic on Father's Day ❤️ jamieol.com/ChickenKyiv | By Jamie Oliver | When I was a kid, I learned how to make Kievs by watching my dad in the kitchen of his pub. So, I've asked him over to help me show you how to do my version of this 80s classic. Me and my dad, we're going to cook it up. We love Chicken Kiev when I was about five or six. I remember you making hundreds of these a week in the pub. Used to help me. Customers went crazy for it. We're bringing it back. We're giving it love but also we're putting a few little twists on it as well and I think actually before we even get on to the chicken, it's all about the garlic butter which is a brilliant thing to dad taught me how to do it back in the day but I want to take it on to the next level my little twist at the beginning is smoked bacon and as you know in life if you want it to get a little bit better a bit of smoked bacon does that Fry six rashes on a medium heat until they turn crisp. The bacon will add a wonderful smoky flavor to the garlic butter. I love the smell of bacon and we'll give my chicken kievs a surprise crunch in the middle. So dad, you like to chop some parsley for me? Yes, sure. Whenever you're making garlic butter, I think it's always worth doing a big batch and freezing any that you don't use. So, I'm making this with two whole packs of butter. Chop up half a bunch of parsley and as much garlic as you fancy. I'm using a whole bulb. Dad, can I just borrow that knife for a second? Um we're sharing. It's not the old times sharing. I'll take this end off. What's beautiful? If you get the chance to grow some garlic, please have a go because actually, if I just take that off. I think people don't realize that when you grow your own garlic, you don't just get that kind of dried up bit like this. Um you get this whole bit. So, at I'm just going to finally slice this part here shall I jump on this so dad if you can just turn that bacon for me one of the things I'm going to do just to lighten it is a lovely unwaxed lemon just a little rub of zest makes a phenomenal difference and lemon always lifts chicken anyway isn't it it really does so parsley and garlic goes in I've got another little tweak cayenne pepper and cayenne pepper was really popular in the 80s wasn't it yes we used to put it on prawn cocktails and all those cocktails egg mayonnaise that type of yeah so a nice little pinch just to give it a little kick up the backside season then get the bacon ready to go in too by chopping it up finely Add the little crispy bits of bacon to your butter and then mash it all together. This butter will be good on meat, fish. Yeah and a nice steak even a Sunday roast chicken. You could put some butter in between the skin and and the and the meat. Brilliant. Yeah. Uh and that would just give it a little twist. Yeah. Once the butter's combined, it's just gotta be rolled up like a sausage. So dad, you show em how you showed me when I was like eight years old. I want the the roll. Right, okay. I used to like it because it remind me of a Christmas cracker. Yeah. And then you get your old man to get one in. And then you do. And I get the other end. And then you just sort of just shape it. Pop that in the fridge for an hour just to firm up so look I actually did one before dad got here and you can see after all these years pretty much the same you taught me well dad this garlic butter has been chilling for a while so it's ready for slicing look into the heart of that butter you can see all the herbs and the lovely bacon it's a really nice flavored butter you want two thin pieces for each kieev now I can roll this up put it in the free for a year, 6 months, happy days. Next, the chicken breasts. The thing I'm pleased about is that you've left that little piece of bone on because you finish your chicken and that's always lovely to nibble on. Yeah, yeah. The nice meat is around the bone and often if you buy the chicken breast from the butchers, they'll leave the bone on and it's called a supreme. Uh in the soup market, they normally lob it off. It doesn't matter if you do one or the other but like dad said, it looks a bit more premium and you got a bit more nibbleage. So guys, let me show you how to do this chicken. Here with a breast that is the kind of skin side facing up so nice and shiny what I want you to do is turn it on it's back like that and when you do turn on its back you'll notice there's a little fillet here so we're going to get that fillet it's still attached and we're just going to pull that back like that okay and then what we want to do is a little process to create a pocket you get the tip of your knife and you put it into the thick part of the breast and you just run your knife down and that is basically it you can see I've just got flavored butter in my hand and that pocket that I've made I'm now going to jab that butter in so can you see what I've done there I've covered it up and then we go back over with the chicken and back over the fillet and then we can turn it over and we got plump stuffed gorgeous chicken breast two lovely breasts by two lovely boys so look the next stage I'm not even going to tell dad what to do he knows what to do and this is a preparation that we would have learned at college called which is a French preparation for breadcrumbing so flour kind of will stick to the outside of any meat or fish and then the second stage is the egg little bit of salt and pepper breadcrumbs as well I wouldn't buy breadcrumbs just use your old stale bread yeah we're going to go in with the chicken breast and the flour then I will pass it to dad and he will do the egg and often in kitchen you'd have a line of chefs doing one part of it you generally wouldn't do it all yourself because if I go from flour to eggs to breadcrumbs then you end up with pan aid fingers so then dad will put it into that plate but by the time he's done that I've come around here and I do this just have a look at it make sure there's no areas that haven't had their breadcrumbs stick to them and then we're good to go thank you daddy okay so cooking the chicken quiev you know you can do it all in the oven you can do it all in the deep fat fryer some people start them in a pan like I'm going to and then finish it in the oven that way you get a really nice crumb and also a nice bake as well which is good so I'm going to just grab a little sunflower oil I'm going to put it in my bacon pan so we're shallow frying basically what I do just to get a gauge on how hot it is just take a piece of rosemary when that starts to fry you get a nice knowledge that is kind of that frying temperature so we'll just keep our ears for that and it will flavor the odd as well to go with my chicken there's nothing I like more than a bit of mash made with Maris Piper potatoes but this time I'm adding an extra ingredient broccoli broccoli mashed potato delicious beautiful color it really works well with chicken now here I've got a pan of boiling water I'm going to chuck this potatoes in take this little florets off the flours and this so many times chefs and people at home throw this away take the stalk off slice it up into chunks put those in with the potatoes and we'll boil this for about sort of 10 minutes and then for the last five minutes then I go in with this and that will keep its color because the flours don't take as long to cook as the stalks I'm now ready for the first stage of cooking my chicken so as you can see a little bit of rosemary in here is told us the oil is ready and raring to go I'm going to go that shiny side of the breast down first because that's our presentation side always put stuff in oil and just plop it away from you I'm just going to fry that for literally two minutes on each side let's have a look at this chicken I got a good vibe about this Oh. So look we've got some nice color on this chicken the chicken is about half cooked it will go in the oven now for about 10 minutes, 180 degrees Celsius which is 350 Fahrenheit it's a perfect time now to go in with the florets Ha ha ha. When the potatoes and broccoli are cooked, drain and leave them to steam dry. Then add a knob of butter and get mashing. You get a wonderful color out of the broccoli. And have a little taste and season it nicely but dad if you may grab that tea towel and bring out the kieve here we go let's have a little look this one's exploded this one hasn't the smell is phenomenal so what I'll do that I'll show you how I like to serve it up a nice big pile of this gorgeous broccoli and potato mash and I'm just going to make a rough old pile of that We might have to do a bit of running tonight though. Oh, look at. Oh, look at that. Oh, yes. I quite like a little simple spinach salad with this and just lemon juice on there so it's got real cut and attack also the lemon will will lift the chicken oh it really really will you know a few bits in and around like this a little wedge of lemon just to squeeze on top I love the simplicity of it. There it is gorgeous and that my friends is a great great pub classic okay Dave we've got that really hard bit to do now the band that I've been looking forward to should we go outside and eat it yeah let's Wow. So good. It's really good. You get the crunch on the crunch on the outside and then you get the crunch on the inside again. Yeah, I like the bacon in there and the the lemon is coming through. You even beat me at my own dishes. I'm not sure. I've got the bone. I can have a little noron. Go on. I'm keeping that for last. Will you put this on the specials board, dad? I will. I'm going back to do it now. Are you?

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