Baked Chicken Barley Kale Stew
One-pot oven-braised stew combining tender shredded chicken thighs with pearl barley, root vegetables, and kale. Seasoned with rosemary, turmeric, and paprika, then slow-baked in chicken broth until vegetables soften and barley becomes creamy. Minimal stovetop work with maximum flavor development from the oven method.
Ingredients
- 2 tbsp olive oil, none
- 6 whole chicken thighs, skinless and deboned
- ground black pepper, none
- 2 tsp dried mixed herbs, none
- 1 whole onion, finely chopped
- 3 cloves garlic, minced
- 3 whole carrots, diced small
- 4 whole celery sticks, sliced
- 3 whole potatoes, peeled and chopped into small cubes
- 2 tsp fresh rosemary, finely chopped
- 2 tsp turmeric, none
- 3 tsp paprika, none
- 1 ½ cups pearl barley, none
- 5 cups chicken broth, none
- 1 cup boiling water, none
- salt, none(optional)
- 1 cup kale, finely sliced
Instructions
- 1
Preheat oven to 400°F.
- 2
Place olive oil in a large casserole dish, rub chicken thighs in the oil, season with ground black pepper and dried mixed herbs, cover and bake for about 16 minutes, turning halfway through. Check that chicken is cooked through.
- 3
Remove chicken from casserole and set aside to cool. Once cooled, shred with two forks.
- 4
Prepare all vegetables.
- 5
Place onions and garlic in casserole with excess olive oil and chicken juices, return to oven for about 6 minutes until onion is soft.
- 6
Add carrots, celery, potatoes, rosemary, turmeric, paprika, barley, chicken broth and boiling water. Cover and bake for 20 minutes.
- 7
Add shredded chicken and bake uncovered for another 20 minutes until barley and potatoes are tender. Season to taste.
- 8
Scatter kale over top and serve.
Tips
Shredding chicken while still warm makes the process easier.
Use a casserole dish with a lid to retain moisture during oven baking.
Do not skip the uncovered final baking; it allows slight reduction and concentrates flavors.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Prepare vegetables the day before. Assemble and bake on day of serving.
Ladle into bowls. Pairs with crusty bread or over rice.
Common Mistakes
Do not skip the halfway turn during initial chicken baking to avoid uneven cooking.
Do not add kale before final serving to avoid mushy greens.
Do not bake covered for the full 40 minutes of stew cooking to avoid excess liquid and undercooked barley.