A comforting and hearty chicken stew with barley, infused with the flavors of dill and lemon. Perfect for a cozy meal on a chilly day.
Ingredients: 1 lb chicken thighs, boneless and skinless, diced. 1 cup pearl barley. 6 cups chicken broth. 1 onion, finely chopped. 3 carrots, sliced. 3 celery stalks, sliced. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried dill. 1 lemon, zest and juice. Salt and pepper to taste.
Instructions: In a large pot, heat olive oil over medium heat. Add diced chicken thighs and cook until browned. Add chopped onion, sliced carrots, sliced celery, and minced garlic. Cook until vegetables are softened. Stir in pearl barley, chicken broth, dried dill, lemon zest, and lemon juice. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until barley is tender. Season with salt and pepper to taste. Serve hot, garnished with fresh dill if desired.
Prep Time: 15 minutes
Cook Time: 45 minutes
Patrick Willard
