From Executive Chef Paul Joseph this classic recipe will thrill your taste buds!
This delicious recipe was 'stolen with permission' from Executive Chef Paul Joseph of Firebird, New York, who gives new life to classic Russian dishes and reveals a lighter, more approachable Russian cuisine. Such is the case with the restaurant’s popular Chicken Kiev; a golden orb of white meat, which bursts with a wonderful sauce of baby arugula and herbes de Provence.
Firebird is decorated in the style of a pre-Revolution authentic Russian restaurant, with luxurious antique furnishings and sumptuous fabrics and colors. Located on New York’s famed Restaurant Row, this classic Russian restaurant and caviar parlor is a must for foodies of NYC and visitors alike!
About the chef: Executive Chef Paul Joseph (formerly of Tavern on the Green, Bobby Van’s Steakhouse and Le Rendez-Vous, and trained at the Culinary Arts Institute in Hudson County) relies on his French training to create his interpretation of the menu at FireBird.
Highlighting ethnic flavors from throughout the vast nation, he shows the wide range of influences from neighboring regions; including Austria, Asia and Armenia, in addition to the strong French influences that were a major part of the Romanov-era culture. With local, seasonal ingredients as the basis of his recipes and his expertise with vegetables, Chef Joseph gives new life to classic Russian dishes.
365 West 46th Street
The recipe makes 4 restaurant servings and is served at Firebird with sautéed spinach and carrots, accompanied by a Rocambole garlic sauce for $32.
FireBird Restaurant Chicken Kiev Ingredients:
2 Teaspoons dill, chopped
2 Tablespoons lemon juice
1 Teaspoon anchovy paste
1?2 Teaspoon English mustard
4 Egg yolks
1?2 Teaspoon garlic puree
1?2 Cup chopped parsley
1?2 Cup chopped baby spinach
1?2 Cup chopped baby arugula
12oz butter unsalted
Salt and pepper to taste
All Purpose flour as needed
4 Large eggs, beaten
Bread crumbs as needed
4 Chicken breast
Steal This Recipe® Step-byStep Instructions:
Blend the butter with the dill, lemon juice, anchovy paste, English mustard, garlic puree, parsley, baby spinach, baby arugula, and pepper while slowly adding the egg yolk.
On a plate, shape the butter into 4 'finger' portions. Cover the plate with plastic wrap and refrigerate until completely firm, about 2 hours.
Place each chicken breast between two sheets of wax paper and pound with the flat side of a meat pounder until very thin, taking great care not to rip the meat. If it does tear press it together until it sticks.
Sprinkle the flattened breasts with salt and place a butter finger lengthwise on each. Tuck in the ends and roll the breast up. Secure with a toothpick if necessary and make sure there are no visible openings or tears in the meat, so the butter has no way of leaking out during cooking.
Dip the rolls in flour, then into the beaten egg then roll in bread crumbs, making sure they are thoroughly coated.
Place the breaded rolls on a platter covered with plastic wrap and refrigerate for at least 4 hours.
When ready to cook, preheat the oil in a deep pan to 350°F.
Drop four of the chicken rolls into the hot oil. Cook on all sides for 3-5 minutes until deep golden brown.
Transfer to paper towels to drain, and finish off in a preheated 350°F oven for 15 minutes.