Thomasina Miers’ recipe for wild garlic chicken kiev - MW

Wild garlic comes early this year. It has grown abundantly in shady forests and has been available throughout the farmer's markets, its pungent aroma unmeasurable. Its flavor is very strong, so a little goes a long way, but it adds a beautiful aroma to dishes like this seasonal twist on kiev chicken.

Garlic chicken
Larger pieces of chicken will feel less sick than smaller pieces.

Prepare 20 minutes
Relax for 30 minutes
Cook for 25 minutes
Server 4

25g of wild garlic leaves
150g unsalted butter
Vỏ lemon zest
1 clove of garlic, crushed with salt
Salt and black pepper
2 eggs, beat
70g regular, seasoned flour
150g dry breadcrumbs from an old loaf or panko crumb
4 large chicken breasts
Vegetable oil, for frying

Heat the oven to 180C (160C fan) / gas 4. Finely chop the wild garlic and put it in a bowl with the butter and lemon zest. Add the garlic, mash everything together with a fork and then season to taste.

Lay out a piece of clingfilm, shape the butter into a sausage shape in the middle, wrap tightly and refrigerate for at least 30 minutes to harden.

Once the butter is firm, pour the beaten eggs on to a deep plate, then pour the flour and the breadcrumbs on to two others. Put the chicken breasts on to a board flat side down, stick a sharp knife into the fat end and slice open a small pocket; be careful not to slice all the way through.

Cut the butter into eight slices and stuff a couple of slices of butter into each pocket, squeezing the edges together to re-seal. Dip each of the breasts into the flour, shake off the excess, then turn in the egg and then the breadcrumbs.

Pour 1cm vegetable oil into a large frying pan and put on a medium heat. When happily hot enough to make a breadcrumb sizzle, cook the chicken for two to three minutes a side until golden and crisp, probably in two batches so as not to crowd the pan.

Transfer to a baking dish or tray and bake for a final 15 minutes to finish cooking. Rest for five minutes, then serve with new potatoes and a green salad.

And for the rest of the week
Use leftover wild garlic to add character and depth of flavor to omelettes, potato frittatas and simple, thick Vichyssoise-style soups. Make double the butter and freeze so prepared ready to transform a plate of mussels or more garlic bread.

MW