Chicken And Barley Stew

Chicken And Barley Stew

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

  • 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.
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