James Beards Chicken Kiev Recipes

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JAMES BEARD'S FARMER'S CHICKEN



James Beard's Farmer's Chicken image

This recipe from the eminent American food writer came to The Times through the chef Andrew Zimmern, who was a frequent guest at James Beard's legendary Sunday and holiday open houses when he was a child. The savory combination of red peppers, onions, raisins, almonds and green olives was new and exciting to him in the 1970s, and still tastes fresh today.

Provided by Julia Moskin

Categories     dinner, one pot, poultry, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

3 1/2 to 4 pounds bone-in, skin-on chicken thighs (or a combination of thighs and drumsticks)
Kosher salt and black pepper
1 tablespoon olive oil
1 yellow or white onion, minced
1 red bell pepper, stemmed, seeded and minced
1 tablespoon dried oregano
1 tablespoon sweet paprika
1 cup dry white wine
2 cups chicken stock
1 cup mild green olives, such as manzanilla or Castelvetrano, pitted
1/2 cup dried currants or raisins
1 tablespoon freshly grated lemon zest plus 1 tablespoon juice
1/3 cup minced fresh parsley
1/2 cup toasted sliced almonds (optional)
Cooked rice or orzo, or garlic-rubbed toast

Steps:

  • Pat chicken pieces dry and sprinkle with salt and pepper.
  • In a wide skillet with a lid, heat oil over medium. Working in batches if necessary to avoid crowding the pan, brown the chicken, rotating as needed, until the skin is golden and releases easily from the pan, at least 5 minutes per side. Adjust the heat to avoid scorching. As the pieces are browned, transfer them to a plate.
  • Once all the chicken is browned, add the onion and bell pepper to the skillet. Sprinkle with salt and cook, stirring, until softened and beginning to brown around the edges, about 5 minutes. Stir in the oregano and paprika.
  • Add the wine and simmer, stirring up the browned bits from the bottom of the pan, until the pan is almost dry, about 5 minutes.
  • Stir in stock, olives and currants, and bring to a simmer. Carefully return the chicken pieces to the pan. Cover and let simmer over low heat for 20 minutes. Remove the lid, stir and let simmer, uncovered, until the chicken is tender and the liquid reduces slightly, about 15 minutes. (The sauce will be quite loose.) Taste the sauce for salt and pepper. (Recipe can be made up to this point and refrigerated for up to 3 days.)
  • When ready to serve, heat through and stir in lemon zest and juice. Divide among shallow bowls and sprinkle with parsley and almonds (if using). Serve with rice, orzo or toast.

JAMES BEARD'S CHICKEN KIEV



James Beard's Chicken Kiev image

This recipe has been a family favorite for many years. When the kids were still at home we let them pick dinner for their birthdays.......and we usually had this Russian dish at least 5 times a year. lol.

Provided by Vicki Butts (lazyme)

Categories     Chicken

Time 35m

Number Of Ingredients 12

1/2 c butter
1 garlic clove
2 tsp chives
2 tsp parsley
1/2 tsp salt
1/4 tsp rosemary
1/8 tsp pepper
1 egg, beaten
1 Tbsp water
4 boneless, skinless, chicen breasts
1 c vegetable oil
1/4 c flour

Steps:

  • 1. Combine butter, garlic, chives, parsley, salt, rosemary, and pepper. Blend well. Roll into a 3/4-inch diameter log in waxed paper. Freeze until very hard.
  • 2. Blend egg and water. Pound each breast to 1/4-inch thick. Cut butter into 4 pieces. Place a piece of the butter in the chicken. Roll the chicken around the butter and skewer with toothpicks to keep closed.
  • 3. Dip chicken in flour, egg mixture and then in flour.
  • 4. Fry about 15 minutes in the hot vegetable oil. Turn occasionally. Drain on paper towels.

JAMES BEARD'S CHICKEN KIEV



James Beard's Chicken Kiev image

I've had this recipe for probably 20 years. We always let the kids pick dinner for their birthdays and all 5 of them pick this every year. I got this recipe out of one of James Beard's cookbooks and it is fantastic. Time does not reflect freezing time for the butter.

Provided by lazyme

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup butter
1 garlic clove
2 teaspoons chives
2 teaspoons parsley
1/2 teaspoon salt
1/4 teaspoon rosemary
1/8 teaspoon pepper
1 egg, beaten
1 tablespoon water
4 boneless skinless chicken breasts
1 cup vegetable oil
1/4 cup flour

Steps:

  • Combine butter, garlic, chives, parsley, salt, rosemary, and pepper. Blend well. Roll into a 3/4-inch diameter log in waxed paper. Freeze until very hard.
  • Blend egg and water. Pound each breast to 1/4-inch thick. Cut butter into 4 pieces. Place a piece of the butter in the chicken. Roll the chicken around the butter and skewer with toothpicks to keep closed.
  • Dip chicken in flour, egg mixture and then in flour.
  • Fry about 15 minutes in the hot vegetable oil. Turn occasionally. Drain on paper towels.

Nutrition Facts : Calories 867.8, Fat 81.8, SaturatedFat 22.7, Cholesterol 183, Sodium 648.7, Carbohydrate 6.4, Fiber 0.3, Sugar 0.1, Protein 27.8

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