One of my favorite aspects of visiting Kiev was the exposure to a wide array of unique dishes, most I had never heard, seen, or tried in America. There was one dish, however, that I had heard of due to it worldwide popularity, yet never had actually tasted: Chicken Kiev. Of course, being in the namesake city of this dish, I had to experience an authentic Ukrainian preparation of the meal at a traditional Ukrainian restaurant. To do this, I went to a Ukrainian restaurant called “Korchma Taras Bulba,” where they not only served traditional dishes but dressed in traditional Ukrainian clothing as well. In fact, the entire restaurant was outfitted in such decorations, and the entire waiting staff would participate in customs like a traditional Ukrainian dance every few hours, which I had the fortune of seeing. They of course had Chicken Kiev there, and I was eager to get a taste of the real deal for the first time.
Chicken Kiev is distinguished by its chicken fillet rolled around cold butter, baked or fried with a coating of bread crumbs. I was told by the waiter that preparing the dish takes much skill and practice, in order to keep the butter from flowing among other things. Not only is it popular among the locals, likely for its easily obtainable ingredients yet delicious taste, but it has a worldwide following. As such, it is a source of culinary pride for many Ukrainians, my host family included.
Though not the biggest fan of butter usually, I was pleasantly surprised by Chicken Kiev, and ordered it several times throughout my stay in Kiev. I particularly loved the bread of the chicken that combined with the sweet, softer interior. While I spent most of my time at Georgian restaurants, this was among my favorite Ukrainian dishes, and I will gladly take this memory as well as my experience with borsch back with me to the U.S.