"Over the years, France has been blurred out of chicken Kiev's origin story. Its namesake, after all, is Kyiv, the capital of Ukraine (formerly spelt as Kiev before 1995). However, one origin story suggests it originated in Paris in the late 1840s, where Russian chefs came to learn more about haute cuisine, and brought back a dish called Mikhailovsky (or Novo-Mikhailovsky) cutlet."
"In another version of the story, chicken Kiev traces back to another French dish called suprême de poulet, created by Parisian chef Nicolas François Appert. Later on adapted by Russian and Ukrainian chefs, it eventually evolved into côtelettes de volaille and first appeared on the menu of the Continental Hotel in Kyiv in 1897. The literal translation is "poultry cutlet", but it's more commonly known as the French term for chicken Kiev."
Chicken Kiev likely developed from French culinary influences brought to Russia in the mid-19th century, including the Mikhailovsky (Novo-Mikhailovsky) cutlet and the Pozharsky cutlet, which set foundations for a butter-stuffed rolled chicken. Another precursor was the French suprême de poulet by Nicolas François Appert, which adapted into côtelettes de volaille and appeared on the Continental Hotel menu in Kyiv in 1897. The name references Kyiv, but key techniques and recipes trace to French haute cuisine and later Russian and Ukrainian adaptations. The dish later gained wider popularity internationally, including in the United States between 1940 and 1970.
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