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.

Step: 1

Soak barley in a bowl of water for 20 minutes. Drain and discard water.

Step: 2

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.

Step: 3

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.

Step: 4

Reduce heat to low and cover. Simmer for about 35 minutes.

Step: 5

Add navy beans, rosemary, thyme, salt, and pepper. Cook until chicken and vegetables are tender, about 5 more minutes.

Per Serving: 424 calories; protein 36.9g; carbohydrates 43.6g; fat 11.1g; cholesterol 89.6mg; sodium 1224.4mg.

The word “stew” can process to 2 time a dish and a make dishes method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it makes have a few notable differences. The meat is chopped into few of pieces instead of being cooked whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.