Zharkoe iz kuritsy, or Russian Chicken Stew, is a cozy, rustic one-pot dish featuring seared chicken thighs, hearty vegetables, and aromatic herbs simmered in a well-seasoned broth. This traditional comfort food, commonly served across Russian households, is the perfect balance of nourishing, satisfying, and simple—ideal for a wholesome family dinner or a comforting weekend meal.
Why You’ll Love This Recipe
This stew is incredibly flavorful thanks to the combination of seared chicken, herbs, and a light yet savory broth. The tender vegetables absorb all the essence of the seasonings, while the thickened broth gives the dish body and richness. It’s an easy one-pot meal that requires minimal cleanup and can be made in large batches for leftovers. Whether served with crusty bread or simply as is, this dish delivers warmth and tradition in every spoonful.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 lb chicken thighs (bone-in or boneless)
- 3 medium potatoes (red or baking), diced
- 1 large onion, chopped
- 1 medium carrot, diced
- 3 baby bella mushrooms, sliced
- 2 small colorful bell peppers, chopped
- 3 bay leaves
- 2 tbsp dill paste (or 1 tbsp dried dill)
- 1 1/2 cup chicken broth
- 1 1/2 tsp cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp poultry seasoning
- Salt and black pepper to taste
- 2 tbsp olive or vegetable oil
directions
- Season the Chicken:
Pat the chicken thighs dry and season them with salt, pepper, poultry seasoning, paprika, garlic powder, and onion powder on both sides. - Brown the Chicken:
Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Brown the chicken for 4–5 minutes per side until golden. Remove and set aside. - Sauté the Vegetables:
In the same pot, add the chopped onions, carrots, bell peppers, and mushrooms.
Cook for 5–6 minutes, stirring occasionally, until softened and aromatic. - Simmer the Stew:
Return the chicken to the pot. Add the diced potatoes, bay leaves, and dill.
Pour in the chicken broth and bring the mixture to a boil.
Reduce heat to low, cover the pot, and simmer for 35–40 minutes, until the chicken is tender and the potatoes are cooked through. - Thicken the Stew:
In a small bowl, mix cornstarch with 2 tablespoons of cold water until smooth.
Stir the slurry into the stew and let simmer uncovered for another 5 minutes until slightly thickened. - Finish and Serve:
Adjust salt and pepper to taste. Discard the bay leaves.
Serve hot with bread, sour cream, or a side of pickled vegetables for a traditional touch.
Servings and timing
Servings: 4 servings
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Calories: Approximately 460 kcal per serving
Variations
- Creamy Version: Stir in a few tablespoons of sour cream at the end for a richer finish.
- Spicy Zharkoe: Add a pinch of red pepper flakes or cayenne for a gentle kick.
- Vegetable Additions: Green beans, peas, or parsnips can be added for extra heartiness.
- With Noodles: Serve the stew over buttered egg noodles or vermicelli for added comfort.
- Slow Cooker: Transfer everything to a slow cooker after browning the chicken. Cook on low for 6–7 hours.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat until warmed through, adding a splash of broth or water if needed. This stew also freezes well—cool completely before freezing in sealed containers for up to 2 months.
FAQs
What does “zharkoe” mean?
Zharkoe translates to “roast” or “braised dish” in Russian. It refers to meat and vegetables stewed together until tender and flavorful.
Can I use chicken breast instead of thighs?
Thighs offer more flavor and moisture, but chicken breast can be used. Reduce simmering time slightly to prevent drying out.
How do I keep the vegetables from getting mushy?
Cut the potatoes into medium chunks and avoid overcooking. Simmer gently to maintain texture.
Can I make this stew vegetarian?
Yes, replace the chicken with mushrooms, beans, or tofu, and use vegetable broth for a hearty meatless option.
Is dill traditional in zharkoe?
Yes, dill is commonly used in Russian and Ukrainian stews for a fresh, herbal note.
What’s the best side dish?
Mashed potatoes, crusty rye bread, or pickled vegetables pair beautifully with zharkoe.
Can I make this stew ahead of time?
Absolutely. The flavors deepen when made ahead and it reheats well.
What kind of pot should I use?
A Dutch oven or heavy-bottomed pot retains heat well and is ideal for slow simmering.
Can I omit mushrooms?
Yes, they add earthiness but can be left out or replaced with another vegetable.
What should the broth consistency be?
Slightly thickened but not overly creamy—a hearty, stew-like consistency that coats the ingredients.
Conclusion
Russian Chicken Stew (Жаркое из курицы) is a nourishing, flavorful dish that brings together simple ingredients and traditional techniques. Its comforting nature, balanced flavors, and rustic appeal make it a standout meal for both weeknight dinners and relaxed weekend cooking. Served steaming hot, it’s a timeless dish that warms the soul with every spoonful.
PrintRussian Chicken Stew
Zharkoe is a traditional Russian chicken stew made with tender chicken thighs, hearty potatoes, vegetables, and dill—simmered in a savory broth until rich, comforting, and full of flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stewing
- Cuisine: Russian
- Diet: Halal
Ingredients
- 2 lb chicken thighs (bone-in or boneless)
- 3 medium potatoes, diced
- 1 large onion, chopped
- 1 medium carrot, diced
- 3 baby bella mushrooms, sliced
- 2 small colorful bell peppers, chopped
- 3 bay leaves
- 2 tbsp dill paste (or 1 tbsp dried dill)
- 1 1/2 cup chicken broth
- 1 1/2 tsp cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp poultry seasoning
- Salt and black pepper to taste
- 2 tbsp olive or vegetable oil
Instructions
- Season chicken with salt, pepper, poultry seasoning, paprika, garlic powder, and onion powder.
- Heat oil in a large pot over medium-high heat. Brown chicken on both sides (4–5 minutes per side). Remove and set aside.
- Add onions, carrots, bell peppers, and mushrooms to the pot. Sauté until softened, about 5–6 minutes.
- Return chicken to the pot. Add diced potatoes, bay leaves, dill, and chicken broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 35–40 minutes until chicken is cooked and potatoes are tender.
- Mix cornstarch with 2 tbsp cold water. Stir into the stew and simmer uncovered for 5 more minutes until slightly thickened.
- Adjust seasoning to taste. Remove bay leaves before serving.
Notes
- Use boneless thighs for quicker cooking; bone-in for deeper flavor.
- Fresh dill can be used in place of dill paste for a brighter taste.
- Great served with crusty bread or a dollop of sour cream.
- Leftovers taste even better the next day as flavors deepen.
Nutrition
- Serving Size: 1 portion
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 130 mg