Chicken legs cooked in a red wine and pearl barley stew that gets a hint of sweetness from dried prunes is the perfect winter-warming dinner.
This dish is simple to make, and wine aside, a very frugal dinner made from store cupboard staples.
Chicken Legs with Barley in Red Wine
Whilst my website is packed with classic dishes that have names and are well known, my favourite way to cook is to take a look at what is in my cupboard/freezer/fridge and come up with something simple that's proper tasty.
Dishes that vary from my spicy squid stir fry to pork and butterbean stew and vegetable crumble all started off with me gazing into the fridge. They all have gone on to become regulars on our table and are very popular here on my website.
This chicken leg with pearl barley stew will hopefully go the same way, because we love it!
Chicken legs are browned and set aside before onions and celery are softened in butter. A little tomato puree adds some richness and thickens the red wine that gets a hefty reduction.
The stew is finished with pearl barley, sweet and intense prunes and a little thyme, before the chicken is returned to the pan and everything gets chucked into the oven for a while.
It's delicious, hearty food with ingredients that you may very well have at home, and if you don't, maybe you should 😉
Frequently Asked Questions
What can I make with the leftover prunes?
Dried prunes are a fundamental ingredient in both my cock a leekie soup and my pork tenderloin with prunes and brandy, they also appear in this wonderful roast pheasant recipe with prunes and bacon.
Can I use chicken breast?
I wouldn't use chicken breast for this recipe, because by the time the pearl barley is cooked, the chicken breast will be overcooked.
Can I use chicken thighs?
Yes, they will work perfectly in this recipe if you prefer thigh meat. The cooking time and technique remain the same.
Do I have to use red wine?
Yes, this recipe uses red wine as the base flavour for the recipe; as a result, it is pretty fundamental.
You could, in theory, make this with only chicken stock and add a splash of red wine vinegar, but it will be a shadow of itself.
Can I make this in advance?
Yes, but it is best eaten fresh from the oven! To reheat the dish, you will need to add extra stock before you put it back in the oven to heat through.
Make sure you cover the dish tightly with foil before reheating.
Serving Suggestions
This chicken leg and pearl barley stew is a really solid and complete one-pot meal.
I rarely serve it with anything other than some bread to mop clean my bowl when it is done.
If I were to add another element, it would probably be some greens; a bit of roasted tenderstem broccoli would be perfect, as would my green bean amandine recipe.
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- Oven.
- 28cm or 11" frying pan.
- Kitchen tongs.
- Stirring and serving spoons.
- Chopping board.
- Kitchen Knife.
- A combination of weighing scales, a measuring jug, a measuring cup and spoons.
Chicken Leg and Pearl Barley Stew Recipe
Ingredients
- 2 Chicken Legs
- ½ teaspoon Salt (Plus extra to taste)
- 1 teaspoon Cooking Oil
- 1 Medium Onion 150g
- 1 Medium-Large Celery Stick 75g
- 25 g Butter 2 Tbsp
- 2 tablespoon Tomato Puree
- 200 g Pearl Barley 1 Cup
- 100 g Soft Dried Prunes ⅔ Cup
- 2 Sprigs Fresh Thyme
- 1 Bay Leaf
- 375 ml Chicken Stock 1½ Cups
Instructions
- Cut the onion in half, peel it and cut it into a 5mm (¼") dice.
- Clean up the celery and cut it into a 5mm (¼") dice.
- Heat a 28cm or 11" frying pan (not non-stick if possible) over a medium-high heat and add the cooking oil.Season the chicken legs with the salt, and brown them on all sides, then remove and set aside.
- Whilst the chicken is browning cut the prunes into quarters.
- Once the chicken has brown, reduce the heat under the pan to medium, add the butter and when it begins to foam, add the onions and celery, and cook for 4-5 minutes, stirring regularly.
- Add the tomato puree and cook for a minute or two stirring all of the time.
- Turn the heat up to high, pour in the wine and reduce it by three-quarters.
- Add the pearl barley, prunes, thyme, bay leaf and chicken stock. Stir and have a taste adding salt as required.
- Add the chicken legs and any resting juices., cover the pan with a lid or tin foil, transfer to the oven and cook for 40-45 minutes at 180°C or 350°F.