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 in half moons
- 2 tbls olive oil
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1/2 tsp salt
- 3 tbsp butter
- 4-5 cloves garlic, sliced
- 1/2 tsp marjoram
- 1/2 tsp thyme
- 1/4 tsp tarragon
- 1/4 tsp rosemary
- 1/4 tsp parsley
- 32 oz chicken stock
- 2lb chicken thighs sliced into 1/2 inch pieces
- 4 oz pearled barley
- 2 tbls 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.
