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.