Chicken Kiev/The Seven Dials

Sick of the same, old, boring chicken for dinner? We’ve got a recipe that takes some planning, but when it’s done, the chef says the taste is worth the wait. It’s time to grab a Bite with Belkys.

The Chef: Andrew Gilbert
The Restaurant: The Seven Dials in Coral Gables
The Dish: Chicken Kiev

Ingredients:

2 skin-on chicken breasts
4 Tbs. unsalted butter
1 Tbs. chopped parsley
1 Tbs. chopped shallots
1 Tsp. minced garlic
salt and pepper to taste
6 florets cauliflower
2 strips bacon, chopped

Method of Preparation:

First- make compound butter. In a food processor, add unsalted butter, chopped parsley, shallots, kosher salt & pepper. Blend well.

When it’s done- take it out and put the butter blend in a zip lock bag… cut the corner off, pack the butter in and squeeze it out in tube shape. Put it in the freezer for two hours.

Next- take a brined chicken breast- and use a steak knife to make a pocket for the butter. Go in about two inches. Push in the compound butter and break off the end. Cut a small piece of meat off the breast and use it as a plug. When it cooks that will seal the butter inside of the chicken.

Now –put canola oil in a hot pan. Salt and pepper the chicken- then put it in the pan, and sear it-skin-side down for a couple of minutes. Add chopped cauliflower and bacon to the pan.. then put it in the oven at 450-500 degrees- and roast for about 15 minutes. When it’s nice and brown it’s ready to plate!

To Plate:

Chef Andrew makes a bed with a cauliflower puree. Then he adds the chicken-and the cauliflower florets with bacon. He garnishes with microgreens.

Serving suggestion: Golden Ale

Serves: 2

The Seven Dials
2030 S. Douglas Rd. #102
Coral Gables, FL 33134
786-542-1603
http://www.sevendialsmiami.com/#about

Print the recipe and bring it to The Seven Dials for a complimentary beer. The offer is good through March.