chicken barley stew

This recipe comes to us courtesy of Richard Lipari, a Culinary Institute of America-Trained and  Executive Chef at The Osborn in Rye. We can always count on him to deliver deliciousness in a bowl!; 914-925-8000


– 3 skinless, boneless chicken thighs, diced
– 5 cloves garlic, sliced
– 1 small onion, large dice
– 1 cup barley
– 4 cups chicken stock
– 1 small pepper – any color, large dice
– 1/2 zucchini, large dice
– 1/2 yellow squash, large dice
– 2-3 large carrots, big slices
– 1 28-oz. can stewed tomatoes
– 1 14-oz. can small white beans
– 1 12-oz. bag spinach
– 1 tspn thyme
– 1/4 tspn black pepper
– 2 Tbsp oregano
Optional: 1/2 tspn salt, 1/4 tspn black pepper, 1 tspn chili flakes

In a stock pot, bring chicken stock to a boil and place carrots and barley; simmer until tender, 4 to 5 minutes. In a skillet, sauté chicken thighs, garlic, onion, zucchini, yellow squash, sweet pepper, just until aromas are pronounced, 4 to 5 minutes. Add the tomatoes, beans, oregano, salt, pepper, chili flakes and thyme, and simmer until tender, 3 to 5 minutes. When barley is cooked but firm, place spinach on top of stew. Cook covered for an additional 10 to 15 minutes Mix well and serve with crusty bread and a green salad. Serves 4.
(For a vegetarian option, replace chicken with mushrooms and replace chicken stock with vegetable stock or water.)

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