Quick Chicken And Barley Stew Recipes

CHICKEN BARLEY STEW

Steps:

• Heat 2 teaspoons of olive oil in a large saucepan set over medium-high heat. Add the chicken, ½ teaspoon salt and ½ teaspoon ground pepper, and cook until the chicken is cooked through, about 5 minutes. Transfer the chicken to a plate and keep warm.Heat the remaining 2 teaspoons of olive oil in the saucepan. Add the onion, carrots and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.Add the garlic, thyme and remaining ½ teaspoon salt and ½ teaspoons ground pepper. Cook for 1 minute.Stir in the pearl barley, chicken broth and diced tomatoes. Bring to a boil, then reduce the heat to medium-low, cover and simmer until the barley is tender, 50-60 minutes. Stir in the chicken and parsley. Serve.

QUICK EASY CHICKEN BARLEY SOUP

Steps:

• Bring chicken broth to a boil in a large pot. Stir chicken, celery, carrots, onion, barley, rice, salt, and pepper into broth. Reduce heat to medium-high and cook until chicken and rice are cooked through, about 20 minutes. Adjust salt and pepper to taste.

SLOW-COOKER CHICKEN-BARLEY STEW

Steps:

• In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.
• Cover; cook on Low heat setting 8 to 9 hours.
• Remove chicken from cooker; place on cutting board. Remove meat from bones and chop into 1/2- to 1-inch pieces; discard bones.
• Stir chicken, parsley and thyme into stew. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until chicken is thoroughly heated.

CHICKEN AND BARLEY STEW

Steps:

• Toss all of the ingredients, except the parsley into a large stock pot.
• Bring to a boil, cover loosely and reduce the heat to low.
• Let the stew simmer for about 1 1/4 hours, stirring occasionally.
• Use tongs to remove the chicken from the stew and slice it into bite-sized pieces.
• Then return the chicken to the stew and continue to simmer for 15 min more.
• Swirl the parsley into each bowl before serving.

BURGER AND BARLEY STEW

Steps:

• Heat a large soup pot over medium heat and add the oil. When hot, add the meat and cook, without stirring, until the meat is starting to brown on the bottom, 3 to 4 minutes. Break it up with a wooden spoon, then add the onions and mushrooms and cook until starting to soften, about 3 minutes.
• Stir in the carrots, barley and dried herbs. Add the stock or water and bring to simmer. Check the seasoning and add salt and pepper as needed. Continue to simmer until the barley is tender, 45 minutes to 1 hour. The cooking time will vary depending on the type of barley--pearled or hulled--or variety of grain you use. (If you are using cubed stew meat, you'll need to cook until the meat is tender, which may take 1 1/2 to 2 hours.)

BARLEY BURGER STEW

Steps:

• In a large saucepan over medium heat, cook beef, onion and celery until meat is no longer pink; drain. Stir in the tomato juice, water, barley, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender.

CHICKEN STEW WITH BEANS AND BARLEY

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.

FLEMISH CHICKEN STEW WITH BARLEY

Steps:

• Sprinkle the chicken pieces with 1/2 teaspoons of the salt and pepper.
• Set aside.
• Melt the butter in a large, heavy, flameproof casserole over low heat.
• Remove from the heat and add the leeks, carrots, celery, and onion, arranging them in a bed.
• Place the parsley and thyme sprigs on top; then add the chicken, arranging the pieces in a single layer.
• Sprinkle the cloves and nutmeg over all.
• Cover and cook over moderately low heat for 10 minutes.
• Add the chicken stock and simmer, covered, 30 to 35 minutes longer or until the chicken is tender.
• Remove from the heat and with a slotted spoon, transfer the chicken to a platter.
• Let cool.
• Strain the stock into a large saucepan or flameproof casserole, reserving the vegetables and discarding the parsley sprigs, thyme sprigs, and cloves.
• Skim any fat from the stock.
• When the chicken is cool enough to handle, remove and discard the skin and bones.
• Cut the chicken into bite-size pieces.
• Add the chicken and vegetables to the stock.
• At this point the chicken stew can be cooled to room temperature and stored.
• Refrigerate in the covered casserole for up to 3 days.
• Or freeze in a labeled, 1 gallon freezer bag or freezable container for up to 1 month at 0 degreesF.
• In a medium-size saucepan, bring the water to a boil.
• Add the barley and the remaining 1/2 teaspoons salt.
• Cover and cook for 40 to 45 minutes or until the barley is tender.
• Drain, recover, and keep warm.
• Bring the stock to a simmer over low heat.
• Meanwhile, in a small bowl, beat together the egg yolks, cream, and lemon juice with a fork.
• Gradually beat a ladleful of the simmering stock into the egg mixture.
• Then stir the mixture back into the casserole.
• Cook, uncovered, over low heat, stirring frequently, until slightly thickened-about 5 minutes.
• To serve, transfer the barley to a large soup tureen or casserole and spoon the chicken stew over it.
• Garnish with the minced parsley and the lemonn slices, if desired.
• Serve in soup plates and accompany with pumpernickel bread.
• Enjoy!