Chicken & Barley Stew
- 1 Cup pearled barley
- 1.5 Teaspoons salt
- 8 Ounces baby bella mushrooms
- 3 Large carrots
- 2 Celery
- 1 Medium onion
- 1/2 Flour
- 3/4 Teaspoon Black Pepper
- 1.75 Pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 Cup vegetable oil
- 2 Quarts low-sodium chicken broth
- 2 Tablespoons fresh sage, chopped
In a saucepan, combine barley with 1/2 tsp salt and 3 1/2 cups water. Bring to a boil, then simmer 25 min. Meanwhile, clean and quarter mushrooms, peel and cut carrots into 1/2-inch pieces, trim and cut celery into 1/2-inch pieces, and dice onion.
Combine flour with 1/2 tsp each salt and pepper. Toss chicken in flour mixture, shaking off and discarding excess. Heat 3 tbsp oil in a large heavy pot over med-high. Add chicken and brown, 5 min. Remove with a slotted spoon. Reduce heat to medium. Add 1 tbsp oil plus veggies; saute 8 min. Return chicken to pot. Add broth, barley with any liquid and sage. Bring to a boil over med-high; reduce heat and simmer 20 min. Stir in 1 tsp salt and 1/4 tsp pepper. Tip: Browning chicken in the large pot and then removing it to cook the veggies in the same pan helps build flavor. The more flavor you build in the pan, the more flavor your stew will have.