CHICKEN BARLEY STEW
When it comes to soups and stews, I'm a year-round kind of gal.
Categories stews
Time 1h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 teaspoons of olive oil in a large saucepan set over medium-high heat. Add the chicken, ½ teaspoon salt and ½ teaspoon ground pepper, and cook until the chicken is cooked through, about 5 minutes. Transfer the chicken to a plate and keep warm.Heat the remaining 2 teaspoons of olive oil in the saucepan. Add the onion, carrots and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.Add the garlic, thyme and remaining ½ teaspoon salt and ½ teaspoons ground pepper. Cook for 1 minute.Stir in the pearl barley, chicken broth and diced tomatoes. Bring to a boil, then reduce the heat to medium-low, cover and simmer until the barley is tender, 50-60 minutes. Stir in the chicken and parsley. Serve.
CHICKEN AND BARLEY STEW
Make and share this Chicken and Barley Stew recipe from Food.com.
Provided by Bertha C.
Categories Stew
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toss all of the ingredients, except the parsley into a large stock pot.
- Bring to a boil, cover loosely and reduce the heat to low.
- Let the stew simmer for about 1 1/4 hours, stirring occasionally.
- Use tongs to remove the chicken from the stew and slice it into bite-sized pieces.
- Then return the chicken to the stew and continue to simmer for 15 min more.
- Swirl the parsley into each bowl before serving.
Nutrition Facts : Calories 284, Fat 5.8, SaturatedFat 1.4, Cholesterol 46.8, Sodium 531, Carbohydrate 33.8, Fiber 5.6, Sugar 7.7, Protein 23.7
CHICKEN STEW WITH BEANS AND BARLEY
A substantial one-pot stew using chicken thighs braised over carrot, garlic, onion, red pepper, barley, beans, rosemary, and thyme.
Provided by Tania Hobson
Time 1h35m
Yield 4
Number Of Ingredients 15
Steps:
- Soak barley in a bowl of water for 20 minutes. Drain and discard water.
- Heat 1 tablespoon chicken broth in a wide soup pot over medium heat. Saute onion in hot broth, stirring frequently, for 3 to 4 minutes. Add mushrooms, carrots, bell pepper, garlic, and drained barley. Cook and stir for 5 minutes.
- Place chicken thighs on top of vegetables. Mix 2 cups chicken broth, tomato paste, and lemon juice in a small bowl; pour over chicken and vegetables. Bring to a boil.
- Reduce heat to low and cover. Simmer for about 35 minutes.
- Add navy beans, rosemary, thyme, salt, and pepper. Cook until chicken and vegetables are tender, about 5 more minutes.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 43.6 g, Cholesterol 89.6 mg, Fat 11.1 g, Fiber 10.9 g, Protein 36.9 g, SaturatedFat 3 g, Sodium 1224.4 mg, Sugar 5.5 g
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- While barley cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add mixed vegetables; sauté 2 minutes. Add vegetable mixture, chicken, salt, thyme, and pepper to barley mixture; simmer 4 minutes.
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- Cook bacon in a large Dutch oven over medium until crisp, about 6 minutes, turning once. Transfer bacon to a plate lined with paper towels, reserving drippings in Dutch oven. Crumble bacon, and set aside.
- Add olive oil to drippings in Dutch oven; increase heat to medium-high. Add yellow onion, carrots, and celery; cook, stirring occasionally, until tender, about 3 to 4 minutes. Stir in garlic, kosher salt, and pepper, and cook until fragrant, about 1 minute.
- Add chicken and broth to Dutch oven. Cook on medium-high until broth begins to boil, about 2 to 3 minutes. Reduce heat to medium-low. Stir in barley, and cook until chicken is cooked through and a thermometer inserted in the thickest portion reads 165°F, about 8 to 10 minutes more. Remove chicken, shred into large pieces, and return to Dutch oven. Add spinach, and stir until wilted, about 1 minute. Stir in parsley; top each serving with crumbled bacon.
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