Soups & Stews
Cozy Chicken and Barley Stew
This stew is a great example of getting so much flavor from your spices and herbs (tarragon, marjoram, thyme, rosemary, and parsley) without adding extra calories to your dish. Then add just a little lemon at the end completes this dish! Warm up with this hearty and delicious Chicken and Leek Stew,
Ingredients
- 3-4 leeks, trimmed and cut into 1/4 inch half moons
- 2 tablespoons olive oil
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1/2 teaspoon salt
- 3 tablespoons butter
- 4-5 cloves garlic, sliced
- 1/2 teaspoon marjoram
- 1/2 teaspoon thyme
- 1/4 teaspoon tarragon
- 1/4 teaspoon rosemary
- 1/4 teaspoon parsley
- 32 oz chicken stock
- 2 lb chicken thighs sliced into 1/2-inch pieces
- 4 oz pearled barley
- 2 tablespoons fresh lemon juice
- Salt and black pepper to taste
Directions
- 1
Pat the chicken dry. In a large dutch oven add the olive oil. When hot, add the oil and chicken, sauté until browned and all sides. 3-4 minutes. Remove chicken and set aside.
- 2
In the same pot add the butter, leeks, celery, carrots, and salt. Sauté until fragrant, about 10 minutes. Add the garlic and dried herbs. Cook for 2 minutes, stirring constantly.
- 3
Add stock and bring to a boil then reduce heat and add the chicken. Add the pearled barley cover and simmer for 30 minutes until the barley is tender. Add the lemon simmer for another minute.
- 4
Taste and adjust seasonings with salt and pepper as needed.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
