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Digital Subscriptions > delicious. Magazine > November 2018 > CHICKEN KIEV

CHICKEN KIEV

There are few things more pleasing than cutting into a crunchy, golden chicken kiev to release a pool of hot, garlicky butter. It’s not the easiest dish to master, but this method guarantees a crisp exterior, tender chicken – and that all-important flavour hit within

Stilton and watercress chicken kiev

RECIPE AND FOOD STYLING: OLIVIA SPURRELL. PHOTOGRAPHS: STUART WEST. STYLING: MORAG FARQUHAR

SERVES 4. HANDS-ON TIME 50 MIN, OVEN TIME 20 MIN, PLUS CHILLING

MAKE AHEAD Make the flavoured butter up to a month ahead and keep in cling film in the freezer (defrost overnight in the fridge). Prep the chicken breasts up to the end of step 5, cover loosely with cling film, then keep in the fridge for up to a day.

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About delicious. Magazine

Buy the November issue of delicious. magazine and celebrate our 15th birthday along with Michel Roux Jr, Henry Harris, Gill Meller, Tom Aiken, Mary Berry, Anna Del Conte and Annie Rigg. Eric Lanlard cooks a birthday cake, of course and everyone’s in the party mood with our simple cocktails and top wine recommendations. Find out which cookbook most inspired Nigella, Rick, Yotam, Prue and more. Plus, it’s not too early to start thinking about Christmas – see our gift guide for brilliant gift ideas and pick your favourite get-ahead Christmas bakes.