Filo Chicken Kiev with Peas and Mash, Broccolini and Baby Carrots

Preheat the oven to 200°C. Peel and mince the garlic, finely chop the parsley (stalks and all), then mix both with half the soft butter and season with salt and pepper. Trim baby carrots (we like to keep a little green on the ends), and trim broccolini.

Spread the garlic butter on top of the chicken.

Melt remaining butter. Unroll filo, take 1 sheet pastry and brush with butter. Set a 2nd sheet over the first and so on, making 4 layers. Cut in ¹⁄₂, place on a lined baking tray and place a chicken in the centre of one of the halves. Brush with butter and fold over to make a parcel. Brush with butter, repeat for remaining chicken.

Drizzle baby carrots with a little olive oil and season. Place on the same lined tray as the chicken parcels. Cook both carrot and Kiev in the oven for 25 minutes. Turn chicken parcel over halfway through cooking to ensure the chicken Kiev cooks evenly. Add the broccolini for the last 10 minutes cooking time. Pastry should be brown and crispy.

While chicken is cooking; Cut potatoes into 2 cm chunks. Cover with water in a pot and bring to the boil. Cook until tender, about 8-10 minutes, adding the peas in the final minute of cooking. Drain, add any remaining butter or a drizzle of olive oil and mash until smooth. Taste and season as required. Cover with lid to keep warm.

Divide potato pea mash and veg between plates and top with chicken parcel from the oven. Be sure to enjoy straight away, while the pastry is crisp.

Preheat the oven to 200°C. Peel and mince the garlic, finely chop the parsley (stalks and all), then mix both with half the soft butter and season with salt and pepper. Trim baby carrots (we like to keep a little green on the ends), and trim broccolini.

Spread the garlic butter on top of the chicken.

Melt remaining butter. Unroll filo, take 1 sheet pastry and brush with butter. Set a 2nd sheet over the first and so on, making 4 layers. Cut in ¹⁄₂, place on a lined baking tray and place a chicken in the centre of one of the halves. Brush with butter and fold over to make a parcel. Brush with butter, repeat for remaining chicken.

Drizzle baby carrots with a little olive oil and season. Place on the same lined tray as the chicken parcels. Cook both carrot and Kiev in the oven for 25 minutes. Turn chicken parcel over halfway through cooking to ensure the chicken Kiev cooks evenly. Add the broccolini for the last 10 minutes cooking time. Pastry should be brown and crispy.

While chicken is cooking; Cut potatoes into 2 cm chunks. Cover with water in a pot and bring to the boil. Cook until tender, about 8-10 minutes, adding the peas in the final minute of cooking. Drain, add any remaining butter or a drizzle of olive oil and mash until smooth. Taste and season as required. Cover with lid to keep warm.

Divide potato pea mash and veg between plates and top with chicken parcel from the oven. Be sure to enjoy straight away, while the pastry is crisp.

Preheat the oven to 200°C. Peel and mince the garlic, finely chop the parsley (stalks and all), then mix both with half the soft butter and season with salt and pepper. Trim baby carrots (we like to keep a little green on the ends), and trim broccolini.

Spread the garlic butter on top of the chicken.

Melt remaining butter. Unroll filo, take 1 sheet pastry and brush with butter. Set a 2nd sheet over the first and so on, making 4 layers. Cut in ¹⁄₂, place on a lined baking tray and place a chicken in the centre of one of the halves. Brush with butter and fold over to make a parcel. Brush with butter, repeat for remaining chicken.

Drizzle baby carrots with a little olive oil and season. Place on the same lined tray as the chicken parcels. Cook both carrot and Kiev in the oven for 25 minutes. Turn chicken parcel over halfway through cooking to ensure the chicken Kiev cooks evenly. Add the broccolini for the last 10 minutes cooking time. Pastry should be brown and crispy.

While chicken is cooking; Cut potatoes into 2 cm chunks. Cover with water in a pot and bring to the boil. Cook until tender, about 8-10 minutes, adding the peas in the final minute of cooking. Drain, add any remaining butter or a drizzle of olive oil and mash until smooth. Taste and season as required. Cover with lid to keep warm.

Divide potato pea mash and veg between plates and top with chicken parcel from the oven. Be sure to enjoy straight away, while the pastry is crisp.

Preheat the oven to 200°C. Peel and mince the garlic, finely chop the parsley (stalks and all), then mix both with half the soft butter and season with salt and pepper. Trim baby carrots (we like to keep a little green on the ends), and trim broccolini.

Spread the garlic butter on top of the chicken.

Melt remaining butter. Unroll filo, take 1 sheet pastry and brush with butter. Set a 2nd sheet over the first and so on, making 4 layers. Cut in ¹⁄₂, place on a lined baking tray and place a chicken in the centre of one of the halves. Brush with butter and fold over to make a parcel. Brush with butter, repeat for remaining chicken.

Drizzle baby carrots with a little olive oil and season. Place on the same lined tray as the chicken parcels. Cook both carrot and Kiev in the oven for 25 minutes. Turn chicken parcel over halfway through cooking to ensure the chicken Kiev cooks evenly. Add the broccolini for the last 10 minutes cooking time. Pastry should be brown and crispy.

While chicken is cooking; Cut potatoes into 2 cm chunks. Cover with water in a pot and bring to the boil. Cook until tender, about 8-10 minutes, adding the peas in the final minute of cooking. Drain, add any remaining butter or a drizzle of olive oil and mash until smooth. Taste and season as required. Cover with lid to keep warm.

Divide potato pea mash and veg between plates and top with chicken parcel from the oven. Be sure to enjoy straight away, while the pastry is crisp.

Preheat the oven to 200°C. Peel and mince the garlic, finely chop the parsley (stalks and all), then mix both with half the soft butter and season with salt and pepper. Trim baby carrots (we like to keep a little green on the ends), and trim broccolini.

Spread the garlic butter on top of the chicken.

Melt remaining butter. Unroll filo, take 1 sheet pastry and brush with butter. Set a 2nd sheet over the first and so on, making 4 layers. Cut in ¹⁄₂, place on a lined baking tray and place a chicken in the centre of one of the halves. Brush with butter and fold over to make a parcel. Brush with butter, repeat for remaining chicken.

Drizzle baby carrots with a little olive oil and season. Place on the same lined tray as the chicken parcels. Cook both carrot and Kiev in the oven for 25 minutes. Turn chicken parcel over halfway through cooking to ensure the chicken Kiev cooks evenly. Add the broccolini for the last 10 minutes cooking time. Pastry should be brown and crispy.

While chicken is cooking; Cut potatoes into 2 cm chunks. Cover with water in a pot and bring to the boil. Cook until tender, about 8-10 minutes, adding the peas in the final minute of cooking. Drain, add any remaining butter or a drizzle of olive oil and mash until smooth. Taste and season as required. Cover with lid to keep warm.

Divide potato pea mash and veg between plates and top with chicken parcel from the oven. Be sure to enjoy straight away, while the pastry is crisp.

Preheat the oven to 200°C. Peel and mince the garlic, finely chop the parsley (stalks and all), then mix both with half the soft butter and season with salt and pepper. Trim baby carrots (we like to keep a little green on the ends), and trim broccolini.

Spread the garlic butter on top of the chicken.

Melt remaining butter. Unroll filo, take 1 sheet pastry and brush with butter. Set a 2nd sheet over the first and so on, making 4 layers. Cut in ¹⁄₂, place on a lined baking tray and place a chicken in the centre of one of the halves. Brush with butter and fold over to make a parcel. Brush with butter, repeat for remaining chicken.

Drizzle baby carrots with a little olive oil and season. Place on the same lined tray as the chicken parcels. Cook both carrot and Kiev in the oven for 25 minutes. Turn chicken parcel over halfway through cooking to ensure the chicken Kiev cooks evenly. Add the broccolini for the last 10 minutes cooking time. Pastry should be brown and crispy.

While chicken is cooking; Cut potatoes into 2 cm chunks. Cover with water in a pot and bring to the boil. Cook until tender, about 8-10 minutes, adding the peas in the final minute of cooking. Drain, add any remaining butter or a drizzle of olive oil and mash until smooth. Taste and season as required. Cover with lid to keep warm.

Divide potato pea mash and veg between plates and top with chicken parcel from the oven. Be sure to enjoy straight away, while the pastry is crisp.