Chicken and Barley Stew
Cozy up with a hearty bowl of Chicken and Barley Stew, a nourishing one-pot wonder packed with tender chicken thighs, wholesome pearl barley, and an abundance of vibrant vegetables like carrots, celery, and onions. This comforting recipe is elevated with the aromatic warmth of dried thyme, oregano, and a hint of garlic, all simmered to perfection in a savory blend of low-sodium chicken broth and tangy canned tomatoes. With just 20 minutes of prep and an hour of cooking, this wholesome, protein-rich stew is an ideal choice for weeknight dinners or meal prep. Garnished with fresh parsley for a burst of color and flavor, this dish is a true classic that brings warmth to the table. Perfect for feeding a crowd or enjoying as leftovers, this satisfying stew is your go-to recipe for hearty comfort food.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 200 grams pearl barley
- 1 liters low-sodium chicken broth
- 400 grams diced tomatoes, canned
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the chicken thighs into bite-sized pieces and season with a pinch of salt and pepper.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, heat the remaining 1 tablespoon of olive oil. Add the diced onion and sauté until softened, about 3 minutes.
Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the pearl barley to the pot and stir for 1 minute to toast slightly.
Pour in the chicken broth and canned diced tomatoes (including juices). Add the browned chicken back to the pot.
Season with dried thyme, dried oregano, bay leaf, salt, and black pepper. Stir well to combine.
Bring the stew to a boil, then reduce the heat to low and cover. Simmer for 45-50 minutes, stirring occasionally, until the barley is tender and the flavors have melded together.
Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 601 mg | 26% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.9 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 567 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
