Chicken and Barley Stew recipe - Warming, filling and healthy stew made from scratch with chicken thighs, fresh veggies and herbs. ~~ CLICK PIN TO READ MORE ~~| Soup | Soup Healthy | Soup Recipes | Soup Recipes Healthy | Soup Recipes Slow Cooker | Soup Recipes Easy | Soup Recipes With Ground Beef | Soup Recipes Vegetarian | Potato Soup | Chicken Soup | Fish Soup | Potato Soup | Lentil Soup | Roll Soup | #wandabaker
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 small yellow onion, diced 1 1/2 lbs boneless, skinless chicken thighs 3 celery ribs, diced 1 tablespoon dried italian seasoning 3 large carrots, peeled and diced ~~ CLICK PIN TO READ MORE ~~
Instructions:
First step is Pat chicken thighs dry with a paper towel. Season both sides of each thigh liberally with salt, pepper, and Italian seasoning.
And then, Heat 1 tablespoon olive oil in a dutch oven or large stew pot over medium high heat. Add the chicken and cover the pot with a lid. Cook for 5-7 minutes until golden brown on bottom, remove lid and flip chicken thighs over. Cook for another 5-7 minutes, covered with lid, again until golden brown and cooked through (temperature reaches 165˚F). Remove to a bowl, shred with two forks, and set aside.
And then, visit for full instruction : https://www.aberdeenskitchen.com/2016/05/chicken-barley-stew/
