Chicken Kiev balls with tarragon-garlic butter


You'll need

20 gm butter, diced ½ onion, finely chopped 1 garlic clove, finely chopped 300 gm coarsely minced chicken 1 egg yolk 2 tbsp finely chopped tarragon, plus extra to serve Finely grated rind of ½ lemon 180 gm sourdough breadcrumbs 2 eggs Seasoned plain flour, for dusting 2 tbsp finely chopped flat-leaf parsley, plus extra to serve Vegetable oil, for deep-frying   Garlic butter 200 gm butter, softened 2 garlic cloves, finely chopped 1 tbsp finely chopped tarragon 1 tbsp finely chopped flat-leaf parsley 1 tbsp finely chopped chives Finely grated rind of ½ lemon

Method

  • 01
  • 1 For garlic butter, beat ingredients in a bowl to combine and season. Place 16 half-teaspoonfuls of garlic butter on a tray lined with baking paper and place in freezer until firm (8-10 minutes). Set remaining garlic butter aside.
  • 02
  • 2 Melt butter in a small saucepan over medium-high heat, add onion and garlic and sauté, stirring occasionally, until tender and translucent (3-4 minutes). Set aside to cool, then combine in a bowl with chicken, yolk, tarragon, lemon rind and 80gm breadcrumbs. Season generously to taste, then roll into 16 balls with wet hands. Press a piece of firm garlic butter into the centre of each, roll mixture around it to enclose and refrigerate for 30 minutes.
  • 03
  • 3 Lightly whisk eggs in a bowl with 1 tbsp water, place seasoned flour in a separate bowl and combine remaining breadcrumbs in a tray with parsley and season to taste. Dip balls first in flour, then egg, then breadcrumb mixture, shaking off excess in between, then place on a tray lined with baking paper, cover and refrigerate until required.
  • 04
  • 4 Heat oil in a deep saucepan to 170C. Deep-fry balls in batches, turning occasionally, until cooked through (4-5 minutes; be careful, hot oil will spit). Drain on paper towels and season to taste.
  • 05
  • 5 Melt remaining garlic butter in a saucepan over medium heat. Scatter chicken Kiev balls with extra herbs and serve with melted garlic butter.

At A Glance

  • Serves 16 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 16 people

Featured in

1970's

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool