Smoky Chicken and Sausage Stew
Savory and comforting, this smoky chicken and sausage stew is packed with bold flavors. Tender chicken thighs, smoky sausage, and hearty pearled barley create a hearty base, while the addition of vegetables and spices adds depth and warmth. Perfect for cozy nights or feeding a crowd, this stew is a delicious one-pot meal that will surely satisfy your taste buds.
ingredients
- 4 boneless, skinless chicken thighs (about 1 lb)
- 8 oz smoked sausage, sliced
- 1 cup pearled barley
- 1 onion, diced
- 4 cloves of garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 4 cups chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, for garnish
steps
- 1.
In a large pot, heat some oil over medium-high heat and brown the chicken thighs for about 4-5 minutes on each side. Remove the chicken from the pot and set it aside.
- 2.
In the same pot, add the sliced smoked sausage and cook until lightly browned, about 5 minutes. Remove and set aside.
- 3.
Add the onion, garlic, carrots, celery, and red bell pepper to the pot. Sauté for about 5 minutes, or until the vegetables are softened.
- 4.
Stir in the pearled barley, smoked paprika, dried thyme, bay leaf, salt, and pepper. Cook for a minute to toast the barley and coat it with the spices.
- 5.
Return the chicken thighs and sausage to the pot. Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer for about 40-45 minutes, or until the barley is tender and the chicken is cooked through.
- 6.
Remove the chicken thighs from the pot and shred with two forks. Return the shredded chicken to the stew, discarding any bones or excess fat.
- 7.
Adjust the seasoning if needed. Remove the bay leaf before serving.
- 8.
Ladle the stew into bowls, garnish with fresh parsley, and enjoy!
