Chicken Barley Stew with Dill and Feta
Gourmet Soups, Stews, & Bisques
This nourishing stew with tender chunks of chicken and nutty barley, livened up with the subtle tang of dill and feta, makes a delicious one-pot meal.
2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
Salt and ground black pepper
Flour for dredging
2 tablespoons vegetable oil, plus additional as needed
2 carrots, peeled and diced
2 celery ribs, diced
1 medium onion, diced
1 garlic clove, minced
1 3/4 cups pearled barley
1 1/2 ounces Fond de Poulet Gold® dissolved in 7 cups hot water
1/4 cup chopped dill
2 tablespoons fresh lemon juice
1/4 cup chopped parsley
1/2 cup crumbled feta cheese
Season the chicken with salt and pepper, then dredge the chicken in flour, shaking off the excess.
In a Dutch oven, heat the oil over medium-high heat. Add half of the chicken and cook until golden brown, about 2 minutes per side. With a slotted spoon, transfer the chicken to a bowl. Brown the remaining chicken, adding more oil to the pot if necessary.
Reduce the heat to medium and add the carrot, celery, and onion to the pot. Cook until the vegetables soften, about 3 minutes. Add the garlic and cook another minute. Stir in the barley and cook, stirring, until the barley starts to toast, 1 minute. Add the reconstituted Fond de Poulet Gold® and bring to a boil. Cover the pot and reduce the heat to low. Simmer, stirring occasionally, until the barley is almost tender, about 20 minutes.
Return the chicken to the stew, stirring gently to distribute the chicken pieces evenly. Cover the pot and simmer until the chicken and barley are cooked through and the stew has thickened, about 10 minutes. Stir in the dill and lemon juice and season to taste with salt and pepper. Spoon the stew into bowls, sprinkle with the parsley and feta, and serve
Wine Pairing: Chardonnay