CHICKEN STEW WITH BEANS AND BARLEY

Chicken Stew with Beans and Barley image

A substantial one-pot stew using chicken thighs braised over carrot, garlic, onion, red pepper, barley, beans, rosemary, and thyme.

Provided by Tania Hobson

Time 1h35m

Yield 4

Number Of Ingredients 15

Ingredients

¼ cup pearl barley
1 tablespoon chicken broth
1 medium onion, halved and sliced
2 cups sliced cremini mushrooms
1 cup sliced carrots
1 medium red bell pepper, cut into 1-inch squares
5 cloves garlic, chopped
4 (5 ounce) skinless, bone-in chicken thighs
2 cups chicken broth
1 tablespoon tomato paste
1 tablespoon fresh lemon juice
1 (15 ounce) can navy beans, drained
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
salt and ground black pepper to taste

Steps:

Soak barley in a bowl of water for 20 minutes. Drain and discard water.
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.
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.
Reduce heat to low and cover. Simmer for about 35 minutes.
Add navy beans, rosemary, thyme, salt, and pepper. Cook until chicken and vegetables are tender, about 5 more minutes.

Nutrition Facts : Calories 423.5 calories, Carbohydrate 43.6 g, Cholesterol 89.6 mg, Fat 11.1 g, Fiber 10.9 g, Protein 36.9 g, SaturatedFat 3 g, Sodium 1224.4 mg, Sugar 5.5 g