This Jack By The Hedge Chicken Kiev is a succulent beauty of a dish. And as I was out walking with my dog, Caber, this week I spied it behind a hedgerow. And I knew there and then what I was going to make with it. You can see the results in the recipe image.
Jack by the Hedge, or Garlic Mustard (Alliaria petiolata) as it’s also known, is a gem of a wild herb. And lends a mild, garlicky flavour to many a dish. I’ll be featuring it in next weeks post. So watch out for it if you would like to learn more.
Garlic mustard is biennial and in this image you can see the mature plant. The young plant looks very similar to ground ivy and they’re often mistaken for each other.
The image you see to the left is a mature garlic mustard plant. And as you can see, it could easily be mistaken for nettle. But I can assure you it’s not.
Both plants are edible and there’s a quick way to determine which is which. Pick a leaf and crush it between your fingers. Garlic mustard will smell of lovely fresh garlic and ground ivy will smell of fresh mint!
I loved making this recipe, and as I cut into the chicken the juicy garlic mustard butter exploded over my plate. It was wonderful. A really tasty treat, and Mr B couldn’t get enough of it!
I know you’ll enjoy it as much as we did. Give it a go and be sure to rate the recipe and leave a comment. And if you don’t want to miss a recipe or post then don’t forget to subscribe…
Jack by the Hedge Chicken Kiev & Winter Salad
For the chicken Kiev
- 250 g wild garlic mustard finely chopped
- 2 tbsp olive oil
- 225 g/8 oz unsalted butter softened
- 4 tbsp vegetable oil
- 4 skinless chicken breasts
- 75 g plain flour
- 3 free-range eggs lightly beaten
- 90 g/3¼oz dried breadcrumbs I dried mine in the oven for 15 mins on a low heat and also used wholemeal bread
For the seasonal salad
- 4 handfuls available winter salad greens I used my own home grown winter greens
- 250 g baby tomatoes quartered
- 1 tbsp sun flower seed
- 1 tbsp pumpkin seeds
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 100 ml flavourless oil like vegetable oil
For the chicken Kiev, preheat the oven to 200C/180C Fan/Gas 6.
- Put the butter into a bowl. Add the chopped wild garlic mustard to the butter with the chopped wood sorrel and mix. Season, to taste, with salt and freshly ground black pepper.
- Place a sheet of cling film on a clean work surface. Spoon the garlic mustard butter onto the cling film, then pull the edge of the cling film on top of the butter and mould the butter into a log shape. Twist the ends of the cling film to seal and chill in the freezer for 15 mins, or until needed.
- Heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it.
- While the oil is heating, carefully cut a deep pocket in each of the chicken breasts, making sure you don’t cut through the breast. You’re merely making a pocked for the garlic mustard butter.
- Remove the cling film from the chilled garlic butter and cut into 1cm/½in thick slices. Stuff each chicken breast with a few slices of garlic mustard butter, pushing them into the chicken as far as possible.
- Sprinkle the flour onto a plate. Beat the eggs in a bowl. Scatter the breadcrumbs onto another plate. Dust each chicken breast first in the flour, then dip into the beaten egg, then roll in the breadcrumbs until completely coated.
- Carefully lower the chicken Kiev’s into the hot oil, and fry for 2 – 3 minutes, or until the breadcrumbs are golden-brown. Then place in pre-heated oven for 20-25 mins until the chicken is cooked through.
For the salad, place all the leaves, seeds and tomatoes in a large bowl and mix to combine.
- In a separate small bowl add the oil, vinegar, mustard and whisk. Gradually add the oil until you have a dressing consistency. Just before serving add the dressing to the leaves and mix.
- To serve, place a chicken Kiev on each serving plate on top of the salad.