Name: Chicken Stew with Beans and Barley
Prep time: 20 min
Cook time: 55 min
Total time: 95 min
Ingredients: 0.25 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

Chicken Stew with Beans and Barley

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

Recipe by Tania Hobson

Published on March 24, 2008

Prep Time:

20 mins

Cook Time:

55 mins

Additional Time:

20 mins

Total Time:

1 hrs 35 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

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

Directions

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 (per serving)

424	Calories
11g	Fat
44g	Carbs
37g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 424
% Daily Value *
Total Fat 11g	14%
Saturated Fat 3g	15%
Cholesterol 90mg	30%
Sodium 1224mg	53%
Total Carbohydrate 44g	16%
Dietary Fiber 11g	39%
Total Sugars 6g
Protein 37g
Vitamin C 49mg	243%
Calcium 99mg	8%
Iron 5mg	26%
Potassium 833mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.