One-Pot Chicken & Barley Stew

There are some recipes that just feel like a warm hug, and this One-Pot Chicken & Barley Stew is undoubtedly one of them. The first time I made this, it was on a blustery autumn evening. The aroma alone, a comforting medley of savory chicken, earthy barley, and aromatic vegetables, filled our home and drew everyone to the kitchen. My kids, usually picky eaters, devoured their bowls and even asked for seconds – a rare and triumphant moment for any parent! My partner praised its hearty, satisfying nature, declaring it the “perfect antidote to a chilly day.” Since then, it’s become a cherished staple in our meal rotation, especially when we crave something nourishing, easy to make, and incredibly flavorful. The beauty of this dish lies not only in its deliciousness but also in its simplicity; everything cooks together in a single pot, meaning minimal cleanup, which is always a win in my book. This isn’t just a recipe; it’s an experience – one that brings comfort, warmth, and smiles to the table every single time.

Ingredients

Here’s what you’ll need to create this delightful One-Pot Chicken & Barley Stew:

• 2 tablespoons olive oil: Extra virgin is preferred for its flavor, used for sautéing.
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces: Thighs offer more flavor and stay tender during the stewing process.
• 1 large yellow onion, chopped: Forms the aromatic base of the stew.
• 2 large carrots, peeled and diced: Adds sweetness, color, and essential nutrients.
• 2 celery stalks, diced: Provides a subtle savory depth and classic stew texture.
• 3 cloves garlic, minced: A key aromatic that enhances the overall flavor profile.
• 1 teaspoon dried thyme: Offers an earthy, slightly minty note that pairs beautifully with chicken.
• 1/2 teaspoon dried rosemary, crushed: Adds a piney, robust flavor; crush it between your fingers to release its oils.
• 1/2 cup pearl barley, rinsed: The star grain, providing a chewy texture and wholesome goodness. Rinsing removes excess starch.
• 6 cups chicken broth (low sodium preferred): The flavorful liquid base for the stew; low sodium allows you to control the saltiness.
• 1 (14.5 oz) can diced tomatoes, undrained: Adds acidity, color, and a layer of fruity depth.
• 1 bay leaf: Infuses a subtle, complex aroma during simmering.
• 1 cup frozen peas: Added towards the end for a pop of color, sweetness, and freshness.
• 1/4 cup fresh parsley, chopped: For garnish, adding a fresh, herby finish.
• Salt and freshly ground black pepper to taste: Essential for seasoning and bringing all the flavors together.

Instructions

Follow these simple steps to create your delicious One-Pot Chicken & Barley Stew:

1. Prepare the Chicken: Pat the chicken thigh pieces dry with paper towels. Season generously with salt and pepper. This helps create a nice sear and builds flavor from the very beginning.
2. Sear the Chicken: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, being careful not to overcrowd the pot (work in batches if necessary). Sear for 3-4 minutes per side, until nicely browned. The browning process, known as the Maillard reaction, is crucial for developing deep, savory flavors. Remove the browned chicken from the pot and set it aside on a plate. Don’t worry if it’s not cooked through at this stage; it will finish cooking in the stew.
3. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion, diced carrots, and diced celery to the same pot. If the pot seems dry, you can add another drizzle of olive oil. Cook, stirring occasionally, for 6-8 minutes, or until the vegetables have softened and the onion is translucent. This step builds the foundational flavors of your stew.
4. Add Garlic and Herbs: Stir in the minced garlic, dried thyme, and crushed dried rosemary. Cook for another minute until fragrant. Cooking the garlic and herbs briefly before adding liquids helps to bloom their flavors. Be careful not to burn the garlic, as it can become bitter.
5. Deglaze (Optional but Recommended): If there are any browned bits stuck to the bottom of the pot (fond), pour in about 1/4 cup of the chicken broth and scrape them up with a wooden spoon. These bits are packed with flavor and will enrich your stew.
6. Incorporate Barley and Liquids: Add the rinsed pearl barley to the pot and stir to coat it with the vegetables and aromatics. Pour in the remaining chicken broth and the undrained can of diced tomatoes. Add the bay leaf. Stir everything together to combine.
7. Return Chicken and Simmer: Return the seared chicken pieces (and any accumulated juices from the plate) to the pot. Bring the stew to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 40-50 minutes. Stir occasionally to prevent the barley from sticking to the bottom. The stew is ready when the barley is tender and chewy, and the chicken is cooked through and easily shredded.
8. Add Peas: Once the barley and chicken are cooked, stir in the frozen peas. Cook for another 5 minutes, or until the peas are heated through and vibrant green. The residual heat of the stew is usually enough to cook them perfectly.
9. Final Seasoning and Garnish: Remove the bay leaf from the stew. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Ladle the hot stew into bowls and garnish generously with fresh chopped parsley before serving.

Nutrition Facts

• Servings: This recipe yields approximately 6 generous servings.
• Calories per serving: Approximately 380-450 calories (this can vary based on specific ingredient brands and exact portion sizes).
  • Protein (approx. 35g): Primarily from the chicken, essential for muscle repair, immune function, and satiety, making this stew a filling and satisfying meal.
  • Fiber (approx. 8g): Contributed mainly by the barley, carrots, celery, and peas. Fiber aids in digestion, helps regulate blood sugar levels, and promotes a feeling of fullness.
  • Complex Carbohydrates (approx. 35g): The pearl barley is a fantastic source of complex carbohydrates, providing sustained energy release rather than a quick sugar spike.
  • Low Saturated Fat (approx. 3g): By using lean chicken thighs and olive oil, this stew is relatively low in saturated fat, making it a heart-healthier choice compared to stews made with fattier meats or cream.
  • Rich in Vitamins & Minerals: Thanks to the variety of vegetables like carrots (Vitamin A), tomatoes (Vitamin C, Potassium), and peas (Vitamin K, Manganese), this stew offers a good spectrum of micronutrients vital for overall health.

Preparation Time

• Total Time: Approximately 1 hour 15 minutes to 1 hour 30 minutes.
• Prep Time: About 20-25 minutes. This includes chopping the vegetables, cutting the chicken, and measuring out the ingredients. Efficient mise en place (having everything prepped before you start cooking) will make the process smoother.
• Cook Time: Approximately 55 minutes to 1 hour 5 minutes. This covers searing the chicken, sautéing the vegetables, and simmering the stew until the barley and chicken are perfectly tender.

How to Serve

This One-Pot Chicken & Barley Stew is wonderfully versatile. Here are some delicious ways to serve it:

• Classic Comfort:
  • Ladle generously into deep, warmed bowls.
  • Garnish with a vibrant sprinkle of freshly chopped parsley. This not only adds color but also a burst of fresh flavor that cuts through the richness of the stew.
• With Crusty Bread:
  • Serve with a side of warm, crusty bread (sourdough, baguette, or a whole grain loaf are excellent choices).
  • Perfect for dipping into the savory broth and soaking up every last delicious drop.
  • Garlic bread or cheesy breadsticks would also be a delightful accompaniment.
• A Touch of Creaminess (Optional):
  • Offer a dollop of plain Greek yogurt or a swirl of sour cream on top for a tangy, creamy contrast.
  • A light drizzle of heavy cream before serving can also enrich the stew, though it’s already quite satisfying without it.
• Extra Freshness:
  • A squeeze of fresh lemon juice just before serving can brighten up the flavors wonderfully.
  • A few shavings of Parmesan cheese can add a salty, umami kick.
• As a Complete Meal:
  • This stew is hearty enough to be a complete meal on its own.
  • If you desire a lighter accompaniment, a simple green salad with a vinaigrette dressing would be a perfect pairing, offering a crisp contrast to the warm stew.
• For a Crowd:
  • This recipe can be easily doubled if you’re cooking for a larger group. Ensure you use a sufficiently large pot.
  • Set up a “garnish bar” with bowls of chopped parsley, shredded cheese, croutons, and sour cream so guests can customize their bowls.

Additional Tips

Enhance your One-Pot Chicken & Barley Stew experience with these handy tips:

1. Don’t Rush the Sear: Achieving a good, deep brown sear on the chicken is paramount for flavor. Don’t overcrowd the pan, as this will steam the chicken rather than sear it. Work in batches if necessary; the extra few minutes are well worth it for the depth of flavor it adds.
2. Mirepoix Magic: The combination of onion, carrots, and celery (known as mirepoix in French cooking) forms the aromatic backbone of this stew. Take your time sautéing them until softened and slightly caramelized to build a sweet and savory base.
3. Barley Varieties: While pearl barley is called for and cooks relatively quickly, you can use hulled barley for a nuttier flavor and more fiber. However, hulled barley takes significantly longer to cook (often 1.5 hours or more), so adjust simmering time and liquid accordingly. Quick-cooking barley can also be used, but add it later in the cooking process as per its package instructions to avoid it becoming mushy.
4. Herb Power: Don’t underestimate the power of dried herbs, but feel free to use fresh if you have them. If using fresh herbs, a general rule is to use three times the amount of dried (e.g., 1 tablespoon fresh thyme for 1 teaspoon dried). Add fresh, more delicate herbs like parsley towards the end of cooking.
5. Deglaze for Depth: Those browned bits (fond) at the bottom of the pot after searing the chicken and sautéing vegetables are flavor gold. Deglazing with a bit of broth, wine (a dry white wine works well), or even water and scraping them up incorporates them back into the stew, adding immense depth.
6. Taste and Adjust Seasoning: This is crucial for any recipe. Taste the stew towards the end of the simmering time and adjust salt and pepper as needed. A little extra salt can make all the other flavors pop. A pinch of red pepper flakes can add a gentle warmth if you like a bit of spice.
7. Storage and Reheating: This stew stores wonderfully and often tastes even better the next day as the flavors meld. Cool completely, then store in an airtight container in the refrigerator for up to 3-4 days. Barley will continue to absorb liquid, so you may need to add a splash more broth or water when reheating on the stovetop or in the microwave. It also freezes well for up to 3 months.
8. Vegetable Variations: Feel free to customize the stew with other vegetables you enjoy or have on hand. Mushrooms (cremini or button, sautéed with the onions), parsnips, leeks (use the white and light green parts), sweet potatoes, or even kale or spinach (stirred in at the end until wilted) can be delicious additions.

FAQ Section

Here are answers to some frequently asked questions about this One-Pot Chicken & Barley Stew:

1. Q: Can I use chicken breast instead of chicken thighs?
   A: Yes, you can use chicken breast, but be mindful that breast meat is leaner and can dry out more easily with prolonged simmering. If using chicken breast, consider adding it later in the cooking process, or sear it and remove it, then add it back during the last 15-20 minutes of simmering just until cooked through. Chicken thighs are generally recommended for stews due to their higher fat content, which keeps them tender and flavorful.
2. Q: Is this recipe gluten-free?
   A: No, this recipe is not gluten-free because barley contains gluten. To make a gluten-free version, you would need to substitute the barley with a gluten-free grain like brown rice, quinoa, or sorghum. Adjust cooking times and liquid amounts accordingly, as different grains absorb liquid differently and have varying cook times.
3. Q: My stew seems too thick or too thin. How can I adjust it?
   A: If your stew is too thick, simply stir in a little more chicken broth or hot water until it reaches your desired consistency. If it’s too thin, you can let it simmer uncovered for an additional 10-15 minutes to allow some of the excess liquid to evaporate. Alternatively, you can make a slurry by whisking 1 tablespoon of cornstarch or flour with 2 tablespoons of cold water, then stirring it into the simmering stew and cooking for a few minutes until thickened.
4. Q: Can I make this stew in a slow cooker or Instant Pot?
   A: Yes!
   • Slow Cooker: Sear the chicken and sauté the aromatics on the stovetop first (if your slow cooker doesn’t have a sear function). Then transfer everything (except peas and parsley) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in peas during the last 20-30 minutes.
   • Instant Pot: Use the “Sauté” function to sear chicken and cook vegetables. Deglaze. Add remaining ingredients (except peas and parsley). Secure the lid, set the valve to sealing, and cook on high pressure for 15-20 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Stir in peas and parsley.
5. Q: What if I don’t have pearl barley? Can I use another type?
   A: Yes, but cooking times will vary. Pearl barley has the outer husk and bran layers removed, so it cooks faster. Hulled barley (which has only the outermost hull removed) is more nutritious but takes longer (60-90 minutes). Quick-cooking barley can be used, but add it later according to package directions. You could also use farro, which has a similar chewy texture, adjusting cook time as needed.
6. Q: Can I add wine to this recipe for more flavor?
   A: Absolutely! A dry white wine, such as Sauvignon Blanc or Pinot Grigio, would be a great addition. After sautéing the aromatics (onions, carrots, celery, garlic, herbs), pour in about 1/2 cup of white wine to deglaze the pot. Let it simmer for a few minutes, allowing the alcohol to cook off, before adding the broth and other liquids. This will add another layer of complexity to the flavor.
7. Q: How do I prevent the barley from sticking to the bottom of the pot?
   A: Stirring the stew occasionally, especially after adding the barley and liquids, is key. Make sure you scrape the bottom of the pot when you stir. Using a heavy-bottomed pot or Dutch oven also helps distribute heat more evenly, reducing the chances of sticking and scorching. Maintaining a gentle simmer rather than a rolling boil is also important.
8. Q: Can this One-Pot Chicken & Barley Stew be made vegetarian or vegan?
   A: Yes, with a few modifications. For a vegetarian version, omit the chicken and use a hearty vegetable broth. You can add more vegetables like mushrooms, potatoes, or butternut squash, and consider adding a can of cannellini beans or chickpeas for extra protein. For a vegan version, follow the vegetarian modifications and ensure your broth is entirely plant-based. Sautéing the mushrooms until deeply browned can add a “meaty” umami flavor.

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