Aaaaand we’re back to stew. Because sometimes, it’s just necessary to life. The weather went gray (yes!) so it was definitely time for some warming, filling, (and healthy!), Chicken and Barley Stew. Made from scratch with plenty of veggies and flavorful herbs to go around, you won’t believe how easy this meal is to make.
Super thick and filling, this stew greatly benefits from the use of chicken thighs as opposed to chicken breasts. Don’t get me wrong, if you’ve got leftover chicken breast, feel free to use that instead! Chicken and Barley Stew is a great way to use up leftovers by the by. BUT if you’re going all out, I’ve included how to start from scratch with chicken thighs in the recipe. I find the use of thighs in a chicken stew adds more flavor and helps thicken up the broth a bit.
Did I mention this is a one pot thing? I know most stews are but nevertheless, I just LOVE a one pot meal. Cook everything in the same pot and BOOM! Chicken and Barley Stew with less mess. Nothing gets easier than that 
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Prep Time:
Yield:
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PinIngredients
- 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 wine or white wine 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 and cover the pot with a lid. Cook for 5-7 minutes until golden brown on bottom, remove lid and flip chicken thighs over. Cook for another 5-7 minutes, covered with lid, again until golden brown and cooked through (temperature reaches 165˚F). Remove to a bowl, shred with two forks, and set aside.
- Drain excess fat out of pan, and when back on heat, pour half of the wine into the pan. Deglaze the pan by scraping the browned bits off the bottom of the pan (keeping it in the pan!).
- If necessary, add another tablespoon of olive oil to the pan. Saute onion, carrot and celery in pan over medium high heat and until softened, about 7 minutes. Add garlic and sauté for 30 seconds to 1 minute, until fragrant.
- Deglaze the pan again with the rest of the white wine (or white wine vinegar), scraping up browned bits on the bottom of the pan.
- Add the potatoes, shredded chicken, barley, chicken broth, thyme, rosemary, and sage to the pot. Stir to combine and bring to a boil. Reduce to a simmer, cover with a lid, and cook for about 30 minutes, until chicken and potatoes are tender. Garnish with fresh parsley if desired.