%20(1).png){kind=logo}
From
6-Apr
This stew is a great example of getting so much flavor from your spices and herbs (tarragon, marjoram, thyme, rosemary, and parsley) without adding extra calories to your dish. Then add just a little lemon at the end completes this dish! Warm up with this hearty and delicious Chicken and Leek Stew, a one-pot wonder that‚‘s perfect for cozy nights. Packed with tender chicken, wholesome barley, and fresh veggies, this recipe is flavorful, comforting, and easy to prepare. Packed with protein, fiber, and complex carbs this is definitely one to keep as an easy and healthy comfort food. Join me as I guide you step-by-step through this comforting dish. And please go to YouTube and like, comment, and subscribe for more wholesome recipes!
3-4 leeks, trimmed and cut into 1/4 in half moons 2 tbls olive oil 2 carrots, sliced 2 stalks celery, sliced 1/2 tsp salt 3 tbsp butter 4-5 cloves garlic, sliced 1/2 tsp marjoram 1/2 tsp thyme 1/4 tsp tarragon 1/4 tsp rosemary 1/4 tsp parsley 32 oz chicken stock 2lb chicken thighs sliced into 1/2 inch pieces 4 oz pearled barley 2 tbls fresh lemon juice Salt and black pepper to taste
Pat the chicken dry. In a large dutch oven add the olive oil. When hot, add the oil and chicken, sauté until browned and all sides. 3-4 minutes. Remove chicken and set aside. In the same pot add the butter, leeks, celery, carrots, and salt. Sauté until fragrant, about 10 minutes. Add the garlic and dried herbs. Cook for 2 minutes, stirring constantly. Add stock and bring to a boil then reduce heat and add the chicken. Add the pearled barley cover and simmer for 30 minutes until the barley is tender. Add the lemon simmer for another minute. Taste and adjust seasonings with salt and pepper as needed.
3-4 leeks, trimmed and cut into 1/4 in half moons 2 tbls olive oil 2 carrots, sliced 2 stalks celery, sliced 1/2 tsp salt 3 tbsp butter 4-5 cloves garlic, sliced 1/2 tsp marjoram 1/2 tsp thyme 1/4 tsp tarragon 1/4 tsp rosemary 1/4 tsp parsley 32 oz chicken stock 2lb chicken thighs sliced into 1/2 inch pieces 4 oz pearled barley 2 tbls fresh lemon juice Salt and black pepper to taste
USD
Leeks, Marjoram, Tarragon, Rosemary, Chicken Thighs, Pearled Barley
