Hearty Rosemary Chicken Stew

Tania Hobson

"A healthy and substantial one pot dish using chicken thighs braised over carrot, garlic, onion, red pepper, barley, beans, rosemary and thyme."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


60 servings
Serving size has been adjusted!
Original recipe yields 4 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  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.


Read all reviews 0

Other stories that may interest you