Chicken Kiev with parmesan gnochhi

Chicken Kiev with parmesan gnochhi

by | Jan 2, 2026 | DINNER, RECIPES

RECIPES

CHICKEN KIEV
with parmesan gnocchi .

Back to recipes

about this recipe

This is my take on Chicken Kiev, served with soft parmesan gnocchi instead of the usual chips or mash. The crisp breadcrumbed chicken keeps things familiar, while the gnocchi adds a richer, more modern feel, soaking up the garlic butter and herbs beautifully. It’s a simple change that turns a nostalgic dish into something a little more refined without losing what makes it comforting in the first place.

This recipe is quick and easy, and delivers fantastic results. Whilst being fairly straight forward, if you do have something to ask, don’t worry—I’m always here to help! Feel free to email me anytime for any advice by clicking the orange button below.

SERVES

6

PREP TIME

30

minutes

CHILLING
120

minutes

COOKING TIME
30
minutes


Ingredients

CHICKEN KIEV

6 chicken breasts butterflied
180g butter
Fresh Italian parsley
1 garlic bulb roasted
Sea salt
White peppercorn mill
Plain flour
Dried onion powder
2 large eggs
100g of panko breadcrumbs

GNOCCHI

600g good quality gnocchi or make your own
450ml of double cream
1 tbsp of chicken stock powder or jelly
100g Parmesan grated

TO FINISH

100ml of EV olive oil
Handful of basil leaves


Equipment

Mixing bowl
Chopping board
Chefs knife
Peeler
Cling film 
Fryer
Grater


method

KIEV

1. Place the chicken down on the board and slice horizontally in half but not all the way through, to create a butterfly breast.

2. Finely chop the parsley and the garlic and whip into the softened butter. Mix well and put in piping bag.

3. Pipe along the centre of the opened chicken breast then place on a tray with all 6 breasts and place in fridge for an hour so the butter can harden back up.

4. Now chilled, take the chicken out of the fridge and wrap the sides of the chicken up over the butter. Wrap each breast individually in cling film. Chill for 4 hours until set.

5. Gently coat the breasts in flour salt and onion powder. Then into the whisked eggs and finally into the breadcrumbs before frying for 12 minutes at 160oC. Check internal temperature hits 74oC after frying. If not you can finish them in the oven of turn the fryer down a little and continue to fry until ready.

GNOCCHI

6. Heat 100ml of water in a pan and melt the chicken stock. Allow to reduce a little before adding in the cream. (you can add in some wine if you have it) Melt in the parmesan and allow this to simmer until thickened and coats the back of a spoon.

7. Blanch the gnocchi for a few minutes and drain keeping a little of the starchy water. Place in the gnocchi and simmer to keep warm.

8. Slice the Kiev in half and serve with a portion of the gnocchi. Finish with parmesan shavings and basil oil.

Chicken thigh and N’duja porchetta style

Chicken thigh and N’duja porchetta style

by | Jan 31, 2025 | LUNCH

RECIPES

Chicken thigh porchetta
with fennel and artichoke salad .

Back to recipes

about this recipe

This dish was inspired by the classic Italian porchetta, call it a roll, a roulade or a simple stuffed chicken thigh, but for this recipe I’m just going with what inspired me to make it.
This recipe is quick and easy, and delivers fantastic results. Follow the recipe carefully and you shouldn’t get too much leaky n’duja. It can be served cold but I tend to slice the chicken and then fry to brown the sides.

MAKES

6

PREP TIME

20 minutes

TOTAL TIME
1:20 hours

OVEN TEMP
190 °c


Ingredients

For the Chicken Porchetta
6 large chicken thighs (about 200g – bone removed, skin-on)
2 shallots, diced
3 cloves garlic, minced
100g N’duja
1 tsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
Zest of 1 lemon
Salt and freshly ground black pepper
2 tbsp olive oil (plus extra for frying)
100ml dry white wine
150ml chicken stock
Butcher’s twine

For the fennel salad
1 large fennel bulb, cut into wedges
A wedge of parmesan
Half a red onion
Marinated artichokes
A few fresh basil and Italian parsley leaves
1 bag of rocket
Extra virgin olive oil

To Serve
Slice into thick rounds
Sourdough bread
Extra virgin olive oil
Optional sides: chilli butter, pesto, or tapenade


Equipment

Skillet , oven proof frying pan or sautee pan
Stirring Spoon, heat proof spatula
Chopping board
Raw meat chopping board
Cooks knife
Measuring spoons
Mixing bowls
Scales
Measuring jug
Butchers twine
Potato peeler


method

1. Preheat Your Oven 


Set your oven to 190°C (375°F).
2. Prepare the Chicken Thighs
Check the chicken thighs for any small bits of bone.
Lay the chicken thighs out on a clean surface and spread out, using a sharp knife, cut into the thicker parts to open them out and then season with slat and pepper.

3. Make the N’duja Stuffing
Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced shallots, cooking until softened (about 5 minutes).
Stir in the minced garlic and cook for another minute. Add the N’duja, breaking it up with a spoon as it melts into the mixture.
Mix in the fresh rosemary, thyme, and lemon zest. Cook for 1-2 minutes until fragrant. Remove from heat and let cool slightly.

4. Assemble the Chicken Rolls
Evenly spread the N’duja mixture over the seasoned chicken thighs and allow to cool completley so the n’duja sets back to firm. Now roll each thigh as tightly as possible without squeezing out the filling. Secure with butcher’s twine, tying at 1-2 inch intervals to prevent them from opening during cooking.

5. Sear the Chicken
Heat 1-2 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear the chicken rolls on all sides until golden brown (about 4 minutes).
Deglaze the pan with white wine, scraping up any browned bits, then pour in the chicken stock.

6. Roast in the Oven
Transfer the skillet to the preheated oven. Roast for 35-45 minutes, or until the internal temperature of the chicken reaches 75°C (165°F).
Once cooked, remove from the oven and loosely cover with foil. Let the chicken rest for 10 minutes.

7. Prepare the FENNEL SALAD
Toss the fennel in olive oil and roast for 12 minutes at 180ËšC. Allow to cool and then mix with fresh sliced red onion and the marinated artichoke pieces. Toss with a litlle olive oil and lemon juice and carefully arrange on your plates with shavings of parmesan, basil, parsley and rocket

8. Serve
Slice the rested chicken rolls and arrange on the salad with some of the juices. Serve with bakset of sour dough bread and butters, tapenade and pesto.

Chef’s Tips
For extra crispy chicken skin, pat the thighs dry with paper towels before seasoning.
If you don’t have N’duja, you can substitute it with spicy chorizo, finely chopped.