The Chicken Kiev could not have turned out better. I've made it a few dozen times, so I have this one down.
Earlier in the day, I herbed some butter and froze it for later, then I tortured the hell out of parchment-wrapped chicken breasts with the mallet, and sprinkled them with freshly ground pepper, Herbs de Provence, and pink himalayan sea salt, then wrapped them up and waited for the troops to come home from the war - job, I mean.
Again, there was an assembly line. I placed the frozen butter on one end, and added some fresh herbs from the garden: a mild oregano, French tarragon, rosemary, lime thyme, and Hardy marjoram. I added fresh dill to Mom's and Lou's, since my uncle and I don't like the taste. I also went off-recipe and tossed in a bit of minced garlic before I rolled them up. I let Lou bread them - he seems to like it, and he's learning not to manhandle it.
We opted to bake, not fry, and I served it with grilled asparagus and julienned carrots, and tiny buttered potatoes - I love the purple ones.
I think the recipe is already up on the blog. If not, I'll put it up.
I'm nursing myself through a pretty nasty concussion, so I haven't been very active (it makes me sleep all day), but I'm making a pork roast tonight, a la Francaise.
Zanne
Earlier in the day, I herbed some butter and froze it for later, then I tortured the hell out of parchment-wrapped chicken breasts with the mallet, and sprinkled them with freshly ground pepper, Herbs de Provence, and pink himalayan sea salt, then wrapped them up and waited for the troops to come home from the war - job, I mean.
Again, there was an assembly line. I placed the frozen butter on one end, and added some fresh herbs from the garden: a mild oregano, French tarragon, rosemary, lime thyme, and Hardy marjoram. I added fresh dill to Mom's and Lou's, since my uncle and I don't like the taste. I also went off-recipe and tossed in a bit of minced garlic before I rolled them up. I let Lou bread them - he seems to like it, and he's learning not to manhandle it.
We opted to bake, not fry, and I served it with grilled asparagus and julienned carrots, and tiny buttered potatoes - I love the purple ones.
I think the recipe is already up on the blog. If not, I'll put it up.
I'm nursing myself through a pretty nasty concussion, so I haven't been very active (it makes me sleep all day), but I'm making a pork roast tonight, a la Francaise.
Zanne
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