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 Nigella Chicken Barley Recipe

Nigella Chicken Barley
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Nigella Chicken Barley is a rustic, British-style chicken and barley dish that sits somewhere between a soup and a stew. Pearl barley is simmered slowly with chicken, vegetables, and stock until the grains soften and release starch, creating a naturally thick, comforting texture. The flavour is clean and savoury, focused on warmth rather than spice.

Ingredients

Scale

  • 600 g chicken thighs or drumsticks (bone-in for flavour)

  • 100 g pearl barley

  • 1 medium onion, finely chopped

  • 2 carrots, diced

  • 2 celery sticks, sliced

  • 2 garlic cloves, crushed

  • 1.5 litres chicken stock

  • 1 tbsp olive oil or butter

  • 1 bay leaf

  • Salt and black pepper, to taste

  • Fresh parsley or thyme (optional, for finishing)

Instructions

  • Rinse the barley – Wash pearl barley under cold water until the water runs clear.

  • Soften the vegetables – Heat oil or butter in a large pot and gently cook onion, carrot, and celery until softened.

  • Add garlic and chicken – Stir in garlic, then add chicken pieces, turning to coat.

  • Pour in stock – Add chicken stock and bay leaf, bringing the pot to a gentle simmer.

  • Add the barley – Stir in the rinsed barley and lower the heat.

  • Simmer slowly – Cook gently for 45–60 minutes until the barley is tender and the chicken is cooked through.

  • Remove bones if needed – Take out chicken, shred the meat, discard bones, and return meat to the pot.

  • Season and finish – Adjust salt and pepper, then add herbs if using.

Find it online: https://chefnigellarecipes.uk/nigella-chicken-barley-recipe/