Chicken And Barley Stew With Dill And Lemon Recipe

Name: Chicken And Barley Stew With Dill And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; Kosher salt; Freshly ground pepper; 2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces; 1/4 cup plus 1 tablespoon vegetable oil; 2 carrots, sliced 1/4 inch thick; 2 celery ribs, sliced 1/4 inch thick; 1 large leek, white and pale green parts only, thinly sliced; 1 garlic clove, minced; 1 3/4 cups pearled barley; 6 cups chicken stock; 1 cup water; 1/4 cup chopped dill; 2 tablespoons fresh lemon juice; 1/4 cup chopped tarragon; 1/2 cup (1 1/2 ounces) freshly grated Parmigiano-Reggiano cheese

Servings: persons

1/2 cup all-purpose flour
Kosher salt
Freshly ground pepper
2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
1/4 cup plus 1 tablespoon vegetable oil
2 carrots, sliced 1/4 inch thick
2 celery ribs, sliced 1/4 inch thick
1 large leek, white and pale green parts only, thinly sliced
1 garlic clove, minced
1 3/4 cups pearled barley
6 cups chicken stock
1 cup water
1/4 cup chopped dill
2 tablespoons fresh lemon juice
1/4 cup chopped tarragon
1/2 cup (1 1/2 ounces) freshly grated Parmigiano-Reggiano cheese

1
In a shallow bowl, combine the flour with 1 teaspoon each of salt and pepper. Dredge the chicken in the flour; shake off the excess.
2
In a medium enameled cast-iron casserole, heat 2 tablespoons of the oil. Add half of the chicken and cook over moderately high heat until golden, about 2 minutes per side. Transfer the chicken to a bowl. Brown the remaining chicken in 2 more tablespoons of the oil.
3
Pour off the fat. Add the remaining 1 tablespoon of oil and the carrots to the casserole and cook over moderate heat for 3 minutes. Add the celery, leek and garlic and cook until starting to soften, 2 minutes. Add a large pinch each of salt and pepper and the barley. Cook over moderately high heat, stirring, until the barley starts to toast, 1 minute. Add the stock and water and bring to a boil. Cover and simmer over low heat, stirring occasionally, until the barley is almost tender, about 20 minutes.
4
Return the chicken to the stew; cover and simmer until cooked through and the stew has thickened, about 10 minutes. Stir in the dill and lemon juice and season with salt and pepper. Spoon the stew into bowls, sprinkle with the tarragon and cheese and serve.

1280

kcal

Calories

Fat

Carbs

190

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 16 ingredients. The key ingredients include: 1/2 cup all-purpose flour, Kosher salt, Freshly ground pepper, 2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces, and more.

Yes, Chicken And Barley Stew With Dill And Lemon falls under the Soups & Stews 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!

Chicken And Barley Stew With Dill And Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions