Glasgow Style Chicken And Barley Stew Recipe

Scottish cuisine · 641 calories

Glasgow Style Chicken and Barley Stew recipe

About this recipe

Indulge in the comforting flavors of Glasgow-Style Chicken and Barley Stew, a classic Scottish-inspired dish packed with tender chicken, nutrient-rich pearl barley, and a medley of rustic vegetables. This one-pan dinner comes together in just 35 minutes, making it perfect for busy evenings. Each bowl brims with a rich and savory broth enhanced by fresh thyme and a touch of olive oil, creating a meal that's as nourishing as it is delicious. With 84 grams of protein and 14 grams of fiber per serving, it’s a balanced choice that supports energy and digestion. Serve this warm and hearty stew on chilly nights to bring an authentic taste of Scotland to your table.

Ingredients

  • 4X150G Boneless Chicken Thighs 4X150G (Skin On)
  • - Heera Pearl Barley
  • 100 g Yorkshire English Carrots 100G
  • 100G Celery Salt, 100G
  • 1 Onion Large 1 Each
  • 50G Black Garlic Cloves, 50G
  • - Biona Capers In Olive Oil
  • 324G Borough Broth Low Fodmap Chicken Bone Broth
  • - Ducros Dried Thyme
  • 10G Rajah Bay Leaves 10G
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • - Ktc Vegetable Oil

Instructions

  1. 1. Peel and finely chop the onion and garlic cloves to prepare the base of the stew.
  2. 2. Wash and dice the carrots and celery into small cubes for even cooking.
  3. 3. Heat olive oil and Ktc vegetable oil in a large pan over medium heat.
  4. 4. Add the chopped onion and garlic to the oil, sautéing until softened and fragrant.
  5. 5. Place the chicken thighs into the pan, searing them until golden brown on each side.
  6. 6. Stir in the diced carrots and celery, cooking for another 5 minutes to release their flavors.
  7. 7. Rinse the pearl barley under cold water and add it to the pan, stirring to combine.
  8. 8. Pour in the chicken stock, ensuring all ingredients are submerged, and bring to a simmer.
  9. 9. Add the fresh thyme sprigs and bay leaf, seasoning with salt and black pepper.
  10. 10. Cover the pan and let the stew simmer gently for 25 minutes, stirring occasionally.
  11. 11. Check the barley and chicken for doneness, adjusting seasoning if needed.
  12. 12. Remove the bay leaf and thyme sprigs before serving for a clean presentation.
  13. 13. Serve the stew hot in bowls, garnished with fresh herbs if desired.