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Chicken and Barley Stew with Mushrooms
Abdelaziz

Chicken and Barley Stew with Mushrooms

A thick one-pot stew of chicken thighs, pearl barley, mushrooms, carrots, and peas that reheats well all week.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil 15 ml
  • 1 lb boneless, skinless chicken thighs 450 g
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium yellow onion diced
  • 2 medium carrots sliced
  • 2 stalks celery sliced
  • 8 oz cremini mushrooms 225 g, sliced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 3/4 cup pearl barley 150 g, rinsed
  • 5 cups low-sodium chicken broth 1.2 L
  • 1 cup frozen peas 140 g
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Season the chicken with the salt and pepper. Heat the oil in a large pot over medium-high heat and brown the chicken about 3 minutes per side. Move to a plate; it will finish cooking in the stew.
  2. Add the onion, carrots, celery, and mushrooms and cook 8 minutes, until the mushrooms release their liquid and begin to brown. Stir in the garlic and thyme for 30 seconds.
  3. Add the barley and broth and return the chicken to the pot. Bring to a boil, then cover and simmer gently 35 to 40 minutes, until the barley is plump and tender.
  4. Lift out the chicken and confirm the thickest piece has reached at least 165°F (74°C). Shred it with 2 forks and return it to the pot.
  5. Stir in the peas and simmer 3 minutes. Add a splash of water if the stew is too thick, then top with the parsley.

Notes

Nutrition values are estimates per serving.
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