Chicken, Barley and Squash Stew
added 03/07/08
Serves 6
This one-pot wonder features quick cooking barley;
boneless, skinless chicken thighs; and vitamin-rich winter squash.
For speed and convenience, look for precut squash and sliced
mushrooms in the produce section.
1 1/2 pounds boneless, skinless chicken thighs,
cubed
2 large garlic cloves, pressed through a garlic
press
1 tsp. salt, divided
1/4 tsp. freshly ground pepper
3 tsp. olive oil, divided
16 oz. sliced mushrooms
1 large onion, diced
1/3 cup white wine
3 cans (14 1/2 oz. each) chicken broth
16 oz. peeled squash, cut into 1-inch cubes
1 box (11 oz.) quick cooking barley
1 bay leaf
1/8 tsp. cinnamon
Sliced green onions, for garnish
Toss chicken, garlic, 1/2 teaspoon salt, and
pepper in a medium bowl; set aside.
Heat 1 teaspoon oil in a 4-quart heavy Dutch
oven over high heat. Add chicken; cook 3 to 4 minutes, turning
as it browns. Transfer to another bowl.
Heat remaining 2 teaspoons oil in Dutch oven.
Add mushrooms and onion; cover and cook 3 minutes, until softened.
Stir in wine; bring to boil. Add broth, squash, barley, bay
leaf, remaining 1/2 teaspoon salt, cinnamon, and browned chicken;
bring to a boil.
Reduce heat; cover and simmer 10 minutes, until
barley and squash are tender. Remove bay leaf. Garnish with
green onions, if desired.
—Cooking Light
