Braised Rosemary Chicken and Vegetables Recipe

Name: Braised Rosemary Chicken and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (60 ml) pearl barley; 1 medium onion, cut in half and sliced medium thick; 5 cloves garlic, chopped; 4 skinless chicken thighs, skin removed; 1 medium red bell pepper, cut in 1 inch squares; 1 cup (225 ml) carrots,sliced medium thick; 2 cups (475 ml) crimini mushrooms, sliced medium thick; 1 tbsp (15 ml) tomato paste; 2 cups (475 ml) + 1 tbsp (15 ml) chicken broth; 1 tbsp (15 ml) fresh lemon juice; 2 tbsp (30 ml) fresh rosemary, chopped; 2 tbsp (30 ml) fresh thyme, chopped; 1 15 oz (420 grm). can navy beans, drained; salt and pepper to taste

Servings: persons

1/4 cup (60 ml) pearl barley
1 medium onion, cut in half and sliced medium thick
5 cloves garlic, chopped
4 skinless chicken thighs, skin removed
1 medium red bell pepper, cut in 1 inch squares
1 cup (225 ml) carrots,sliced medium thick
2 cups (475 ml) crimini mushrooms, sliced medium thick
1 tbsp (15 ml) tomato paste
2 cups (475 ml) + 1 tbsp (15 ml) chicken broth
1 tbsp (15 ml) fresh lemon juice
2 tbsp (30 ml) fresh rosemary, chopped
2 tbsp (30 ml) fresh thyme, chopped
1 15 oz (420 grm). can navy beans, drained
salt and pepper to taste

1
Soak barley in a bowl of water while preparing rest of ingredients.
2
Chop and cut onion, garlic, bell pepper, carrots and mushrooms.
3
Strain barley and discard water.
4
Heat 1 tbsp (15 ml) broth in a medium size braising pan or wide soup pot.
5
Saute onion in broth for 3-4 minutes over medium heat stirring frequently.
6
Add garlic, bell pepper, carrots, barley and mushrooms.
7
Continue to saute for another 5 minutes stirring.
8
Place chicken thighs on top of vegetables.
9
In a separate small bowl mix tomato paste with broth and lemon juice, and pour over chicken and vegetables.
10
Bring to a boil and reduce heat to low.
11
Cover, and simmer for about 35 minutes.
12
Add beans, herbs, salt and pepper and continue to cook for another 5 minutes or until chicken and vegetables are tender.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup (60 ml) pearl barley, 1 medium onion, cut in half and sliced medium thick, 5 cloves garlic, chopped, 4 skinless chicken thighs, skin removed, and more.

Yes, Braised Rosemary Chicken and Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Rosemary Chicken and Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions