Chicken

The Chef: Joe Papach

Illustration: Michael Hoeweler

His Restaurant: The Harvey House in Madison, Wis.

What He’s Known For: Partnering with his wife, Shaina Robbins Papach, to turn an old train depot into a fine-dining destination. Reinventing the supper club. Using regional traditions as a jumping-off point for modern Midwestern cooking.

For WSJ+ members: Sign up for a chicken Kiev cooking class with chef Joe Papach

GROWING UP in Indiana, Joe Papach liked the frozen-food-aisle chicken Kiev his mom served. But his final Slow Food Fast recipe produces an airy, unfailingly tender rendition worthy of love.

In place of the usual chicken fillets he uses ground chicken. After chilling the mixture to firm it up slightly, he forms patties encasing a knob of herbed butter and coats them in a magic breading made with instant mashed potato flakes. As the patties fry, the herb butter goes molten and the exterior puffs to a golden crisp. A mustard-spiked potato salad makes the ideal match, said Mr. Papach: “It has enough acid to cut through the meal’s richness.”

—Kitty Greenwald is a chef, food writer and the co-author of ‘Slow Fires’ (Clarkson Potter)

To explore and search through all our recipes, check out the new WSJ Recipes page.

Chicken Kiev With Mustard Potato Salad

As the patties fry, the herb butter goes molten and the exterior puffs to a golden crisp. A mustard-spiked potato salad makes the ideal match.

Total Time: 40 minutes

serves: 4

Drew Escriva for The Wall Street Journal, Food Styling by Tyna Hoang, Prop Styling by Emily Eisen

Ingredients

  • 1 pound ground chicken
  • 2 whole eggs plus ¼ cup egg whites
  • 2 tablespoons plus 2 cups all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1 stick unsalted butter, at room temperature
  • 2 tablespoons parsley leaves
  • 3 tablespoons plus 1 teaspoon chopped dill
  • 2 tablespoons chopped tarragon
  • Zest of 2 lemons
  • 1 pound fingerling potatoes
  • 1 tablespoon Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons crème fraîche
  • ¼ cup cornstarch
  • 1 box (16 ounces) instant mashed potato flakes
  • 3 cups canola oil

Directions

  1. In a large bowl, mix chicken, whole eggs, 2 tablespoons flour and 2 teaspoons salt until well combined. Cover and set in freezer until meat firms slightly, about 7 minutes.
  2. Place butter in a small bowl and stir in parsley, 2 tablespoons dill and tarragon. Season with a third of the lemon zest, salt and pepper to taste. Cover and freeze until firm, about 10 minutes.
  3. Place potatoes in a pot, cover with cold water and salt generously. Bring to a boil over high heat and cook until potatoes are fully tender, about 15 minutes. Strain potatoes and transfer to a large bowl. While hot, stir in mustards, crème fraîche and 1 tablespoon dill. Season with salt, pepper and half the remaining lemon zest.
  4. Form chicken mixture into 4 large patties (about 4 ounces each). Place 1 heaping spoonful herb butter at center of each patty and mold meat to enclose butter. (Freeze remaining herb butter for another use.)
  5. Set a wide pot over medium heat and add oil. Heat oil until it reads 350 degrees on a deep-fry thermometer.
  6. In a medium bowl, beat egg whites with cornstarch to make a slurry. In another bowl, place 2 cups flour. In a third, place instant potatoes.
  7. Dredge patties in flour, coat in egg-white slurry and transfer to bowl with potato flakes to coat. Shake off excess.
  8. Fry patties until golden and cooked through, about 4 minutes per side. Transfer patties to a paper-towel lined plate and season with salt.
  9. Garnish with remaining dill and lemon zest. Serve hot chicken kievs with warm potato salad.

—Adapted from Kitty Greenwald

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Source : https://www.wsj.com/articles/easy-chicken-kiev-recipe-11634831028

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