Craving a hearty, soul-warming meal that will transform your ordinary dinner into an extraordinary culinary experience? Look no further than this mouthwatering Chicken Stew with Herbs and Barley! Imagine a pot brimming with tender, golden-brown chicken, perfectly cooked pearl barley, and a medley of vegetables, all simmered in a fragrant herb-infused broth that will make your taste buds dance with joy. This one-pot wonder is not just a meal; it's comfort served in a bowl, promising to become your new go-to recipe for those chilly evenings when you need something truly satisfying.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 stalks of celery, sliced
- 4 chicken thighs, boneless and skinless
- 4 cups chicken broth
- 1 cup pearl barley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping the onion, slicing carrots and celery, and patting chicken thighs dry with paper towels.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
- Season chicken thighs with salt and pepper, then place them in the hot pot. Cook for 3-4 minutes on each side until golden brown. Remove chicken and set aside.
- In the same pot, add chopped onions, carrots, and celery. Sauté for 5-6 minutes until vegetables begin to soften and onions become translucent.
- Add dried thyme and rosemary to the vegetables, stirring to release their aromatic oils.
- Pour in chicken broth and pearl barley, stirring to combine and scraping any browned bits from the bottom of the pot.
- Return the browned chicken thighs to the pot, nestling them into the liquid and vegetables.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 45-50 minutes, or until barley is tender and chicken is cooked through.
- Remove chicken thighs, shred or chop them, and return to the stew.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Let the stew rest for 5-10 minutes before serving to allow flavors to meld together.
Tips
- • For the most flavorful results, use bone-in chicken thighs if possible, as they provide more depth of flavor. • Make sure to pat the chicken dry before browning to ensure a perfect golden crust. • Don't rush the browning process - those caramelized bits at the bottom of the pot are packed with flavor and will enhance your entire stew. • If pearl barley isn't available, you can substitute with rice or quinoa, though cooking times may vary. • This stew tastes even better the next day, so don't hesitate to make it in advance. • For a richer flavor, consider using homemade chicken broth instead of store-bought. • Let the stew rest for 5-10 minutes after cooking to allow the flavors to fully develop and the barley to absorb the remaining liquid.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 90mg
