▶️ How to make Chicken Kyiv with Golden Beet Vinegret - LIVESTREAM
Chicken Kyiv with Golden Beet Vinegret
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Servings
2-4
Prep Time
15-30 minutes
Cook Time 🍳
60-90 minutes
Chef
Chef Anna
Get ready to get your hands messy and your taste buds tingling with the tantalizing flavors of Chicken Kyiv! During the class, you'll be guided through the process of creating this classic dish from scratch, including the stuffing of the chicken breast with aromatic garlic butter and the careful coating with breadcrumbs! By the end of the class, you'll have mastered the techniques needed to create a delicious Chicken Kyiv that will impress your friends and family!
Ingredients 🍲
- 6 tablespoons unsalted butter ❄
- ¼ bunch parsley ❄
- ¼ bunch dill ❄
- 2 garlic cloves
- 2 chicken breasts, boneless, skinless ❄
- 1 egg ❄
- ¼ cup all purpose flour
- 1 cup panko
- 1-2 golden beets ❄
- 1-2 carrots ❄
- 1 Yukon gold potatoes
- 1 red onion
- ¼ cup peas ❄
- ¼ cup sliced pickles ❄
- 4 cups sunflower oil for frying plus 2 ounces for dressing
- 2 teaspoons red wine vinegar
- ¼ teaspoon sugar
Kosher salt
- Black pepper
- Sunflower oil for frying
- Red wine vinegar
- Granulated sugar
Cutting board
- Knife
- Microplane
- 2 mixing bowls
- Parchment paper
- Plastic wrap
- Rolling pin
- 2 sheet trays or plates
- Sheet tray with wire rack
- Heavy bottomed pot
- Tongs
- 2 medium pots
- Ice for ice bath
- Slotted spoon
- Oil thermometer
❄ PLEASE KEEP REFRIGERATED BEFORE CLASS ❄
MISE EN PLACE 🥄
Directions 📝
***Homework: 30 Minutes Before the Class***
Place the butter on the countertop to temper until class starts.
- Place the beets into a medium pot and cover by 2 inches with water. Add a pinch of salt and bring to a boil over medium high heat. Allow the beets to simmer for 30-40 minutes or until easily pierced with a knife.
- In a separate medium pot, cook the carrots and potatoes using the same method.
- Allow those veggies to simmer until class time starts!!
PREP 🔪
Let’s check out those beets, potatoes, and carrots! Once the vegetables are cooked through, remove them from the water and allow to cool to room temperature.
- Preheat the oven to 350F. Place the oil into the heavy bottomed pot and gently heat to 375F. Fill another medium pot with water and bring to a boil for blanching the peas.
- Pick and finely chop the parsley and dill, reserving half of each for the salad.
- Place the tempered butter into a mixing bowl along with the chopped parsley and dill. Microplane or finely mince the garlic and add it to the bowl. Season with salt and pepper and mix well to combine.
- Transfer the butter onto a sheet of parchment paper and shape into a 4 inch long baton. Refrigerate until firm.
HOW TO COOK 🍳
Check to see that your oil is at 375F.
- Once the oil is preheated, place the breaded chicken into the oil and cook, turning once or twice, until golden brown and delicious, about 2-3 minutes. The rolls will still be raw on the inside.
- Once the chicken rolls are nicely golden, remove them from the oil and place onto a sheet tray lined with a rack.
- Transfer the chicken to the oven and bake for 15 minutes or until the internal temperature of the chicken is 150F. When probing, only pierce through the top of the roll, so you don’t cause the butter to leak out!
- While the chicken is cooking, arrange the salad in a decorative fashion and adjust the seasoning if needed.
- Once the chicken is properly cooked, serve it alongside the golden beet vinegret, cut in half, and enjoy the crispy, buttery deliciousness of Chicken Kyiv!!
Note from the Chef 👩🍳
About Chef Anna: Anna Voloshyna was born and raised in Ukraine and lived there for 20 years before moving to the United States. After coming to the Bay Area, Anna started working as a food photographer and stylist, helping chefs and culinary brands tell their stories through her camera lens. After numerous photoshoots and exciting cooking endeavors, Anna was finally offered a chance to unveil her own food-making talents by hosting Eastern European pop-up dinners. Her Georgian khachapuri nights and Ukrainian varenyky feasts became a delicious sensation in the San Francisco culinary community. Now Anna's goal is to make people fall in love with Eastern European food through every little Ukrainian dumpling, fluffy garlic pampushki, and every single bowl of luscious borscht you will cook from her new book, "Budmo!: Recipes from a Ukrainian Kitchen." To learn more about Anna, please visit her website or follow her on Instagram.
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