Now that Valentine’s Day is over, I get to look forward to St. Patricks day! Which strangely enough tis one of my more favorite holidays. With only Thanksgiving and Halloween being just ahead of it. I really really loved the Beef & Barley soup that I made before, so this time around, I thought I would try out something a little different and do a Chicken & Barley stew!

This stew is made all in one pot. Which is something I always love because who wants to clean a bunch of pots and pans at the end of the day? Not this lady! So since this stew is made all in one pot, it comes with a lot of flavor. All the deglazing makes this stew rich.

Being made with chicken, this stew is a little lighter than it’s beefy brethren. But it still manages to be pretty hearty and filling. I think I said it before, I really like barley and I need to try and use it more often. It’s something that I say every time I make a soup or stew with it.

So, if you like the thought of beef and barley around St. Patricks’s day but aren’t the biggest fan of beef or want something just a touch lighter, this stew is the perfecting winning combination.

Chicken & Barley Stew

Yield: 6

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

A delicious chicken take on a barley stew, this one pot dish is perfect for a quick weeknight dinner. Light, but still hearty and full of flavor!

Ingredients

1 1/2 Lbs. Boneless, Skinless Chicken Breast
1 Tbsp. Italian Seasoning
1 Tbsp. Oil
1 Yellow Onion, Diced
4 Carrots, Diced
3 Celery Stalks, Diced
2 Garlic Cloves, Minced
1/4 C. Dry White Wine
8 C. Unsalted Chicken Stock/Broth
1 Russet Potato, Cubed
1 C. Barley
1 Tsp. Dried Thyme
1 Tsp. Dried Rosemary
1 Tsp. Dried Sage
Parsley
Salt & Pepper to Taste

Instructions

Pat the chicken breast dry with a paper towel and season both sides with the 1 Tbsp. seasoning.
Heat 1 Tbsp. olive oil in a large stock pot over medium-high heat.
Add in the chicken and cover with a lid. Cook for 5-7 minutes, flip over, and cook for another 5-7 minutes.
Once it's cooked through to temperature, remove to set aside and shred with two forks.
Keep the pot over the heat and add 2 tbsp. wine to the pot and scrape up the brown bits at the bottom of the pan.
Add the 1 yellow onion, 3 carrots, and 3 celery stalks to the pan and sauté for 5-7 minutes.
Once softened, add in the 2 garlic cloves and cook for another minute or so.
Deglaze the pan with the remaining 2 tbsp. of the wine.
Add in the shredded chicken, 8 C. Unsalted Chicken Stock/Broth, 1 Russet Potato, 1 C. Barley, 1 Tsp. Dried Thyme, 1 Tsp. Dried Rosemary, and 1 Tsp. Dried Sage.
Bring it all to a boil then reduce the heat to simmer.
Cover with a lid and cook for about 30 minutes or until the potatoes are tender. Season with salt & pepper to taste.
Once done, divide evenly among bowls and garnish with parsley.

Nutrition Facts

Calories

358.18

Fat (grams)

8.07

Sat. Fat (grams)

1.76

Carbs (grams)

22.58

Fiber (grams)

3.85

Net carbs

18.74

Sugar (grams)

3.80

Protein (grams)

45.11

Sodium (milligrams)

319.56

Cholesterol (grams)

115.72

Nutritional Claims: High Fiber • Sugar Conscious • Dairy Free • Wheat Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Kosher