Gail Simmons’ Chicken and Barley Stew with Lemon and Dill

Name: Chicken and Barley Stew with Lemon and Dill
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1/2 cup all-purpose flour; Kosher salt; Freshly ground pepper; 900 g skinless, boneless chicken breasts (cut into 4 cm pieces); 80 ml vegetable oil (divided); 2 carrots (sliced 1/2 cm thick); 2 celery ribs (sliced 1/2 cm thick); 1 large leek (white and pale green parts only, thinly sliced); 1 garlic clove (minced); 350 g pearl barley; 1.4 L chicken stock; 250 ml water; 1/4 cup fresh dill (chopped); 2 tbsp lemon juice (fresh); 1/4 cup tarragon (chopped); 45 g Parmigiano-Reggiano cheese (freshly grated, optional)

Gail Simmonsʼ Chicken and Barley Stew with Lemon and Dill recipe tastes incredible. See ingredients & method below.

This one-pot dinner is my family’s enriched take on classic chicken soup with rice; at once flavorful, hearty and comforting.

We make this homey, satisfying dish in big batches all winter long. I love how it tastes even better the next day, once the flavours have blended together. Barley tends to soak up all the liquid as it cools so make sure to thin out the stew with water or more chicken stock when reheating leftovers. It also freezes well.... More

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Pairs with

Chenin Blanc

Sauvignon Blanc

Chicken and Barley Stew with Lemon and Dill

Ingredients

1/2 cup all-purpose flour
Kosher salt
Freshly ground pepper
900 g skinless, boneless chicken breasts (cut into 4 cm pieces)
80 ml vegetable oil (divided)
2 carrots (sliced 1/2 cm thick)
2 celery ribs (sliced 1/2 cm thick)
1 large leek (white and pale green parts only, thinly sliced)
1 garlic clove (minced)
350 g pearl barley
1.4 L chicken stock
250 ml water
1/4 cup fresh dill (chopped)
2 tbsp lemon juice (fresh)
1/4 cup tarragon (chopped)
45 g Parmigiano-Reggiano cheese (freshly grated, optional)

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Method

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In a shallow bowl, combine the flour with 1 tsp each of salt and pepper. Dredge the chicken in the flour; shake off the excess.
In a medium enamelled cast-iron casserole dish, heat 2 Tbsp of vegetable oil. Add half of the chicken breast 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 oil.
Pour off the fat. Add the remaining 1 Tbsp of oil and the 2 carrots to the casserole and cook over moderate heat for 3 minutes. Add 2 celery ribs, 1 large leek, and 1 garlic clove and cook until starting to soften, 2 minutes.
Add a large pinch each of salt and pepper and 350 g pearl barley. Cook over moderately high heat, stirring, until the barley starts to toast, around 1 minute.
Add 1.4-litre chicken stock and 250 ml water and bring to a boil. Cover and simmer over low heat, stirring occasionally, until the barley is almost tender, about 35 minutes.
Return the chicken to the stew; cover and simmer until cooked through and the stew has thickened, for about 15 minutes. Stir in the ¼ cup dill and 2 Tbsp lemon juice and season with salt and pepper.
Spoon the stew into bowls, sprinkle with the tarragon and cheese, if desired, and serve.

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