Chicken Kyiv with Ukrainian-style potatoes

Name: Chicken Kyiv with Ukrainian-style potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 slower reared chicken Kyivs (such as No.1 Parmigiano Reggiano & Truffle); 500 g bag British ruby gem potatoes; 50 g unsalted butter; 1 tbsp olive oil; 1 red onion, finely sliced; 20 g pack dill, leaves roughly chopped; 300 g pack fine green beans, trimmed; 1 unwaxed lemon, finely grated zest plus wedges

These delicious potatoes, inspired by a recipe from Olia Hercules, are a perfect accompaniment to crispy chicken Kyiv, or work as a versatile side dish with other meat recipes.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 slower reared chicken Kyivs (such as No.1 Parmigiano Reggiano & Truffle)
500g bag British ruby gem potatoes
50g unsalted butter
1 tbsp olive oil
1 red onion, finely sliced
20g pack dill, leaves roughly chopped
300g pack fine green beans, trimmed
1 unwaxed lemon, finely grated zest plus wedges

Cook the chicken Kyivs according to pack instructions. Meanwhile, finely slice the potatoes by hand. In a large, deep, frying or sauté pan with a lid, heat the butter and oil over a medium-high heat until sizzling. Add the potatoes with a scattering of salt, stir to coat in the butter, then spread out evenly and cook for 15 minutes, gently stirring 2-3 times and spreading back out each time. You should have a few golden, crisp potatoes and the rest should be starting to look cooked.
Add the onion to the potatoes, gently stir through, then cover and cook for 5 minutes more. Gently stir again and cook for 5 minutes, until the potatoes are a little broken up, cooked through and golden brown in places. Gently stir through the dill, check the seasoning and keep on a low heat
Boil the green beans for 3 minutes, then drain. Divide the potatoes and green beans between plates, add a Kyiv to each, then scatter the lemon zest over the beans and serve, with lemon wedges for squeezing over the potatoes and beans.

Cook’s tip

If you have smaller appetites or are only cooking two Kyivs, you may have leftover potatoes. They’re great stirred into beaten eggs and baked into a tortilla or frittata-type mash-up, or can be reheated in a pan or the microwave, then topped with a fried egg for lunch. You can freeze them for up to one month.

Typical values per serving when made using specific products in recipe