Cozy Chicken and Barley Winter Stew

• 2 tablespoons olive oil
• 1 1/2 pounds chicken thighs, boneless and skinless, cut into 1-inch pieces
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup pearl barley, rinsed
• 4 cups chicken broth
• 1 cup diced tomatoes
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add chicken pieces and cook until browned on all sides.
3. 3 Remove chicken and set aside.
4. 4 In the same pot, sauté onion, garlic, carrots, and celery until softened.
5. 5 Stir in barley, then add chicken broth, diced tomatoes, thyme, and bay leaf.
6. 6 Return chicken to the pot, season with salt and pepper, and bring to a boil.
7. 7 Reduce heat to low, cover, and simmer for 45 minutes, or until chicken is cooked through and barley is tender.
8. 8 Discard the bay leaf, garnish with parsley, and serve hot.

Equipment

• Large pot

Variations

• Add a splash of red wine for extra flavor.
• Substitute chicken with beef for a beef barley stew.

Substitutions

• If you don’t have pearl barley, use farro or another hearty grain.
• Use vegetable broth for a vegetarian version.

Pairings

• A glass of robust red wine complements the stew beautifully.
• Serve with a wedge of sharp cheddar cheese for a comforting touch.

Nutrition

Tips

• For even more depth of flavor, sauté the vegetables in the drippings left by the chicken.
• If you have time, let the stew rest for 20 minutes before serving to allow flavors to meld.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

Serving Suggestions

• Serve with a slice of crusty bread or a side of buttered rice.
• Pair with a simple green salad for a complete meal.

FAQ