Russian Chicken Stew Zharkoe (Print)
Simmered chicken, potatoes, and dill unite in a hearty Russian classic full of rich, comforting taste.
# Ingredients:
→ Main Ingredients
01 -
900 g chicken thighs, bone-in or boneless
02 -
3 medium potatoes, diced
03 -
1 large onion, chopped
04 -
1 medium carrot, diced
05 -
3 baby bella mushrooms, sliced
06 -
2 small bell peppers, assorted colors, chopped
→ Aromatics and Seasonings
07 -
3 bay leaves
08 -
2 tablespoons dill paste or 1 tablespoon dried dill
09 -
1 teaspoon paprika
10 -
1 teaspoon garlic powder
11 -
1 teaspoon onion powder
12 -
1 teaspoon poultry seasoning
13 -
Salt, to taste
14 -
Freshly ground black pepper, to taste
→ Liquids and Binders
15 -
360 ml chicken broth
16 -
2 tablespoons olive oil or vegetable oil
17 -
1.5 teaspoons cornstarch
18 -
2 tablespoons cold water (for cornstarch slurry)
# Steps:
01 -
Pat chicken thighs dry and season evenly with salt, black pepper, poultry seasoning, paprika, garlic powder, and onion powder.
02 -
Heat oil in a large heavy-bottomed pot over medium-high heat. Sear chicken on both sides until golden, approximately 4–5 minutes per side. Remove chicken and set aside.
03 -
Add onions, carrots, bell peppers, and mushrooms to the same pot. Sauté, stirring occasionally, until vegetables are softened and fragrant, about 5–6 minutes.
04 -
Return seared chicken to the pot. Add diced potatoes, bay leaves, dill, and pour in chicken broth. Stir gently. Bring to a boil, then reduce heat to low, cover, and simmer for 35–40 minutes until chicken is cooked through and potatoes are tender.
05 -
In a small bowl, dissolve cornstarch in 2 tablespoons cold water. Pour slurry into the pot, stirring well. Simmer uncovered for 5 minutes until the broth slightly thickens.
06 -
Taste and adjust salt or pepper as needed. Remove and discard bay leaves before serving.
# Notes:
01 -
For quicker cooking, use boneless thighs; bone-in provides a richer flavor depth.
02 -
Fresh dill imparts brighter notes—replace paste with an equal amount of finely chopped dill if preferred.
03 -
This dish is excellent served with crusty bread or a dollop of sour cream.
04 -
Flavors intensify with time; leftovers taste even richer the following day.