Flemish Chicken Stew with Barley
Cozy up with a bowl of hearty Flemish Chicken Stew with Barley, a comforting one-pot dish brimming with rustic flavors and wholesome ingredients. Tender, golden-seared chicken thighs simmer alongside a medley of aromatic vegetables—leeks, carrots, celery, and onions—in a rich, malty Belgian ale broth. Pearl barley adds a nutty, chewy texture that makes this stew irresistibly satisfying, while fresh thyme and bay leaves infuse each bite with herbaceous depth. Perfect for a chilly evening, this slow-cooked stew is easy to prepare and pairs beautifully with crusty bread for dipping. Garnished with vibrant parsley and served steaming hot, this Flemish classic is a true celebration of simple, nourishing comfort food.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion (diced)
- 1 large leek (white and light green parts only, sliced)
- 3 medium carrots (sliced into rounds)
- 2 pieces celery stalks (chopped)
- 3 cloves garlic (minced)
- 1 cup Belgian ale (or any light, malty beer)
- 4 cups chicken stock
- 4 sprigs fresh thyme sprigs
- 2 leaves bay leaves
- 1 cup pearl barley
- 3 tablespoons parsley (chopped, for garnish)
Instructions
Season the chicken thighs with salt and pepper on both sides. Lightly dust them with the all-purpose flour, shaking off any excess.
Heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the chicken thighs in batches until the skin is golden brown and crisp, about 3-4 minutes per side. Remove the chicken and set aside.
Reduce the heat to medium and melt the remaining tablespoon of butter in the pot. Add the diced onion, sliced leek, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for 1 minute, until fragrant.
Pour in the Belgian ale, scraping the bottom of the pot to deglaze it and release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Return the chicken thighs to the pot, then add the chicken stock, thyme sprigs, bay leaves, and pearl barley. Stir to combine.
Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Cook for 60-70 minutes, stirring occasionally, until the chicken is tender and the barley is cooked through.
Discard the thyme sprigs and bay leaves. Taste the stew and adjust seasoning with additional salt and pepper if needed.
Ladle the stew into bowls and garnish with chopped parsley. Serve hot with crusty bread on the side, if desired.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 517 mg | 22% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.8 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 493 mg | 10% | |
*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.
