Hearty Rosemary Chicken Stew

Tania Hobson 1

"A healthy and substantial one pot dish using chicken thighs braised over carrot, garlic, onion, red pepper, barley, beans, rosemary and thyme."
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60 4 servings yields N/A
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Original recipe yields 4 servings



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  1. Soak barley in a bowl of water while preparing rest of ingredients.
  2. Chop and cut onion, garlic, bell pepper, carrots and mushrooms. Strain barley and discard water.
  3. Heat 1 TBS broth in a medium size braising pan or wide soup pot. Sauté onion in broth for 3-4 minutes over medium heat stirring frequently.
  4. Add garlic, bell pepper, carrots, barley and mushrooms. Continue to sauté for another 5 minutes stirring. Place chicken thighs on top of vegetables.
  5. In a separate small bowl mix tomato paste with broth and lemon juice, and pour over chicken and vegetables.
  6. Bring to a boil and reduce heat to low. Cover, and simmer for about 35 minutes.
  7. Add beans, herbs, salt and pepper and continue to cook for another 5 minutes or until chicken and vegetables are tender.
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