I'm sorry I am no help on this one. The name doesn't ring a bell. Doesn't even sound Ukrainian. As far as doing a chicken in the pot, here is what I do.
Zharkoe:
That is Ukrainian meat stew
Do you have a Dutch oven? You are going to need one. You can also use plain old non-stick pot.
I use either chicken or short ribs, or stew meet; shank is really good.
My Dutch oven is pretty big; I can cook probably up to 6-7 pounds of meat.
So let’s say:
3-31/2 lb meat of your choosing;
Or 1 whole chicken or chicken parts about that weight
1 large or 2 medium onions.
2-3-tb spoons oil
½ t baking soda
1-2 quarts boiling water
Salt, pepper, herbs and other spices to taste.
I do not like onion, so I try to cut it so small when it’s cooked it is almost non-existent.
Heat up oil in the Dutch oven. Slice onion into little squares. For those who can speak normal English (unlike me) that’s called dicing. Put into oil and sauté until it is golden brown, but do not burn. Add baking soda and pour about a cup of boiling water over it. Stir the whole mixture. Wait until the water is almost evaporated and Add meat/chicken, season it and fry until it is brown on all sides. 10-15 min or so depends on meat and how you cut it. I usually try to have 2-inch cubes or chicken I like to cut into eighth. Add water just to barely cover the meat and cook until water starts boiling. Now, if it is chicken I put in the oven 220-230 and just cook it uncovered till it is done (about one hour). With beef, I like to put in the oven and cook it all night or 5-6-7 hours. Last hour or so uncover it, of course, if I do not have time I just cook till it is ready on the stove top. Now there are things you can do after. I.e. I add potato, or rice, or potato and carrots, or potato and beans, or really, you can put other veggies. Or do not do anything just serve with a side dish of you’re choosing.
Some time before it is done taste and re-season. Now, if I add veggies, I like to take meat out, cook potato and than add meat back, at the end, reheat and serve. If you add potato, beans, or carrots you may or may not need to add water. It will take couple of times to see how you like it. I like a bit more liquid at the end, especially with potato, you can use it to poor over it, kind of like gravy. With rice, you should make sure to add amount of rice that by the time it is ready there is no water left, just like rice pilaf. It depends on type of rice you use. The rice I use usually doubles in amount so for every cup of water in the pot (approximately) I add half a cup of rise. Very important to check for seasoning because rise and beans especially, will need extra salt to be added.
Now I hope you enjoy it. If you do not understand my babbling here, please ask I’ll try to explain better. Really, zharkoe is one of the easiest things to make. But if it is done properly, it will have this beautiful brown to a dark brown color, very pleasant aroma and taste really good. Nothing like a bowl of zharkoe on the cold day. I do not make it as much in the summer, but in the winter, it is one of my and my family’s favorites.
P.S. extra onion wouldn't hurt. Gives extra flavor.
I hope this is what you are looking for.
-what I do know for sure is that it is a Ukrainian dish. It tastes yummylicious!!. any help would be greatly appreciated
