I love this retro dish of deep-fried chicken breast wrapped around garlicky herb butter – it looks so impressive, but is really quite easy if you follow the recipe step-by-step. I use chives, parsley and tarragon because that’s what’s in the herb patch, but any combination of herbs works well. The traditional chicken Kiev cut is chicken supreme, a skinless breast fillet with the first joint of the wing still attached; get them from a specialist poultry shop or ask your butcher to prepare them (you could also use regular chicken breast fillets). Something this buttery makes me think of chardonnay, but I also want plenty of acid to cut through the butter – Si Vintners White, a semillon/chardonnay blend from Margaret River with a great nose and zingy, crunchy palate is the perfect fit.
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