Talk:Chicken Kiev

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I think the Ukrainians in Kiev would be awfully surprised to read this article the way it was. --Mothperson 23:51, 14 Apr 2005 (UTC)

Not only that, but the first two paragraphs contradict each other:

• "Chicken Kiev is a classic Ukrainian dish..."
• "This famous method of preparing chicken or pheasant is not of Ukrainian origin..."

Which is the proper fact? Zarggg 03:48, 4 May 2006 (UTC)

Mothperson, I know nothing about this, any idea why the article writer thought it was invented in New York? -- Kevin Saff 15:18, 15 Apr 2005 (UTC)

No, but maybe it was the same person who thought the Linzertorte was invented by Josef Linzer, or the person who put Chic (sic) Corea on the eponyms list as the inspiration for Chic-Fil-ay. Somehow, I don't want to know. -- Mothperson 16:11, 15 Apr 2005 (UTC)

Ha, that's funny, thanks. :) -- Kevin Saff 16:25, 15 Apr 2005 (UTC)

• FWIW - I previously understood Chicken Kiev to have originated in a famous hotel in Kyiv in 19th century. --Yakym 07:52, 6 March 2006 (UTC)

Auguste Escoffier describes no such dish in his fundamental Le Guide Culinaire. Therefore, until documentary evidence to the contrary surfaces, it can be safely assumed that it was not known to French cooks back then (in 1902). So the Appert version is false. 88.155.11.171 21:14, 4 April 2007 (UTC)

Côtelettes de volaille is just French for chicken breasts, and when the breasts have the wings attached, they are called suprêmes. These are just the names of the cuts of fowl, and they can be cooked in many different ways, according to the Larousse Gastronomique. I don't think either of these terms is synonymous with Chicken Kiev. —Michael Z. 2007-10-16 04:58 Z 04:58, 16 October 2007 (UTC)

[edit] Commerical uses

This section seems to be referring to breaded chicken patties in general, and not the butter-filled breaded chicken that the article describes as being real Chicken Kiev. If someone else is more familiar with this recipe, and knows if the butter filling is the defining characteristic or if it's just typical but not necessary, then they should either note this or remove that section. --Icarus 22:09, 26 June 2006 (UTC)

I know htat for it to be Chicken Kiev it requires the butter, but after that diffrent regions and generations will add in minor spices and greens. I've never heards this to be called chicken supreme though.Dryzen 12:32, 12 July 2006 (UTC)