CHICKEN AND BARLEY STEW RECIPE
This chicken and barley stew is hearty, comforting, and full of flavor. Tender chicken, vegetables, and nutty barley simmer in a savory broth, making it perfect for cozy weeknight dinners or chilly weather meals.
Ingredients
- 1 lb boneless skinless chicken thighs, cut into pieces
- 1 cup pearl barley
- 1 medium onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
Sauté Vegetables:
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook 5–7 minutes until softened. Add garlic and cook 1 more minute.
Brown Chicken:
- Add chicken pieces and cook until lightly browned on all sides.
Add Broth and Barley:
- Stir in chicken broth, barley, thyme, rosemary, salt, and pepper. Bring to a boil.
Simmer:
- Reduce heat, cover, and simmer 45–50 minutes, or until chicken is tender and barley is cooked through.
Serve:
- Garnish with fresh parsley and serve warm with crusty bread if desired.
Notes
- Make Ahead: Can be made a day in advance; flavors improve after resting in fridge overnight.
- Flavor Boost: Add a splash of lemon juice or a pinch of smoked paprika for extra depth.
- Serving Suggestions: Serve with bread, rolls, or a side salad.
- Allergy-Friendly Options: Naturally gluten-free if using gluten-free barley.
- Storage Tips: Store leftovers in an airtight container in fridge up to 3 days; reheat gently on stovetop.