Description
Warm and inviting, Chicken and Barley Stew is the ultimate comfort food for chilly evenings and family gatherings. This hearty dish features tender chicken thighs simmered with a vibrant medley of fresh vegetables and aromatic herbs, making it not only delicious but also nutritious. Quick to prepare and easily customizable, this stew is perfect for weeknight dinners or impressing your guests. Enjoy a bowl of wholesome goodness that satisfies both hunger and heart!
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken thighs
- 1 tablespoon dried Italian seasoning
- 1 small yellow onion, diced
- 3 large carrots, peeled and diced
- 3 celery ribs, diced
- 2 cloves garlic, minced
- 3 small potatoes, diced
- 8 cups chicken broth
- 1/4 cup white grape juice or white grape juice vinegar
- 1 cup raw barley
- 1 tsp fresh thyme, minced
- 1 tsp fresh rosemary, minced
- 1 tsp fresh sage, minced
- Fresh parsley, roughly chopped for garnish
- Salt and ground black pepper
Instructions
- Pat chicken thighs dry with a paper towel. Season both sides of each thigh liberally with salt, pepper, and Italian seasoning.
- Heat 1 tablespoon olive oil in a Dutch oven or large stew pot over medium-high heat. Add the chicken to the pot and cover with a lid. Cook for 5-7 minutes until golden brown on the bottom. Remove lid, flip chicken thighs over, cover again, and cook for another 5-7 minutes until golden brown and cooked through (temperature reaches 165˚F). Remove from heat to a bowl; shred with two forks and set aside.
- Drain excess fat from the pan after removing chicken. If needed, add another tablespoon of olive oil to the pan. Sauté onion, carrot, and celery over medium-high heat until softened (about 7 minutes). Add garlic; sauté for an additional 30 seconds to 1 minute until fragrant.
- Pour half of the white grape juice (or white grape juice vinegar) into the pan. Scrape up browned bits from the bottom while keeping them in the pan.
- Add chicken broth, potatoes, shredded chicken, barley, thyme, rosemary, sage to the pot. Stir to combine; bring to a boil. Reduce heat to a simmer; cover with a lid. Cook for about 30 minutes until chicken and potatoes are tender.
- Garnish with fresh parsley if desired before serving your delicious Chicken and Barley Stew!
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 375
- Sugar: 4g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 120mg