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CHICKEN AND BARLEY STEW
Main dishes

CHICKEN AND BARLEY STEW

CHICKEN AND BARLEY STEW

This stew came to me as I was resting at the cottage and craving something hearty; turned out to be a hit! A one-pot meal that feeds a crowd that is budget-friendly and palate-pleasing. Makes great leftovers, so feel free to double if not triple the recipe.

Preparation 20 min
Cooking time 1h10
Portions 4-6

Ingredients

Preparation

  1. In a large pot, heat the olive oil over medium-high heat. Add the chicken and sear for 2 minutes on each side. Season with salt and black pepper. Remove the chicken and set aside.
  1. To the same pot, add the onion, celery, carrots, and garlic and cook while stirring for 5 to 7 minutes. Season with salt and black pepper.
  1. Add the thyme and barley. Cook for 2 to 3 minutes, combining well.
  1. Deglaze with white wine and cook for 1 to 2 minutes.
  1. Return the chicken to the pot and add the chicken broth. Reduce the heat to medium-low, cover, and simmer until the barley is tender, about 50 minutes.
  1. Once the barley is cooked, stir in the zucchini. Season with salt and black pepper to taste. Cover and cook until the zucchini is tender, about 10 minutes.
  1. Serve immediately.
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