Description
Hearty and flavorful chicken barley stew, packed with vegetables and herbs. A comforting and nutritious meal perfect for a cold day.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 6 cups chicken broth
- 1 cup pearl barley, rinsed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup frozen peas
- 1/2 cup chopped fresh parsley, for garnish
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
- Sear the Chicken: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Season the chicken pieces generously with salt and pepper. Working in batches, sear the chicken until browned on all sides. Remove the chicken from the pot and set aside.
- Sauté the Aromatics: Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot.
- Add Garlic and Herbs: Add the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using) to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
- Combine Ingredients: Return the seared chicken to the pot. Pour in the chicken broth and add the rinsed pearl barley and diced tomatoes (with their juice). Stir to combine.
- Bring to a Simmer: Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and cook for 45-60 minutes, or until the barley is tender and the chicken is cooked through. Stir occasionally.
- Check for Doneness: After 45 minutes, check the barley for doneness. It should be tender but still have a slight chew. The chicken should be easily shredded with a fork. If the barley is still too firm, continue cooking for another 15 minutes, or until it reaches the desired consistency.
- Add Peas: Stir in the frozen peas and cook for 5 minutes, or until heated through.
- Season to Taste: Season the stew with salt and freshly ground black pepper to taste.
- Add Lemon Juice (Optional): Stir in the lemon juice (if using) for a touch of brightness.
- Garnish and Serve: Ladle the chicken barley stew into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
- Use Different Vegetables: Feel free to add other vegetables to the stew, such as mushrooms, potatoes, or turnips.
- Add Wine: For a richer flavor, add 1/2 cup of dry white wine to the pot after sautéing the vegetables. Let the wine reduce slightly before adding the chicken broth.
- Make it Spicy: Increase the amount of red pepper flakes for a spicier stew. You can also add a pinch of cayenne pepper.
- Use a Slow Cooker: This recipe can also be made in a slow cooker. Simply combine all of the ingredients (except the peas and parsley) in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Stir in the peas during the last 30 minutes of cooking.
- Make it Gluten-Free: To make this stew gluten-free, substitute the pearl barley with quinoa or brown rice.
- Storage: Leftover chicken barley stew can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezing: This stew freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Searing the chicken adds a depth of flavor to the stew that you really don’t want to miss.
- Make sure the chicken is mostly submerged in the broth. If not, add a little more broth or water until it is.
- Don’t be afraid to add a generous amount of salt and pepper, as this will really bring out the flavors of the stew.
- Prep Time: 20 minutes
- Cook Time: 75 minutes