A thick chicken stew with barley, mushrooms, carrots, and a savory broth.
350 gChicken thighs
200 gMushrooms
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150 gCarrot
120 gOnion
10 gGarlic
0.5 cupBarley
2.75 cupsChicken Broth
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Brown Chicken thighs in Cooking oil with Onion and Garlic until the surface is browned.
Pour in Chicken Broth, Barley, Mushrooms, and Carrot and bring to a steady simmer.
Simmer for 20 minutes until the chicken thighs are cooked through.
Season with Salt and Black Pepper.
Let the dish rest for 5 minutes before serving.