Rustic Brown Butter Sage Chicken and Barley Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 25 minutes

Quick Ingredients

• 2.5 lb bone-in, skin-on chicken thighs (about 6–8 pieces)
• 1 1/2 tsp kosher salt + 3/4 tsp black pepper, plus more to taste
• 2 tbsp olive oil
• 2 medium sweet onions, thinly sliced
• 2 medium carrots, diced small
• 2 celery stalks, diced small
• 3 garlic cloves, minced
• 1 cup pearl barley, rinsed
• 4 1/2–5 cups low-sodium chicken stock
• 1 bay leaf + 4 fresh thyme sprigs (or 1 tsp dried thyme)
• 4 tbsp unsalted butter
• 10–12 fresh sage leaves
• 1–2 tsp fresh lemon juice
• Optional: 1/2 cup dry white wine, chopped fresh parsley, grated Parmesan

Do This

• 1. Heat oven to 350°F (175°C). Prep and chop all vegetables; rinse barley.
• 2. Pat chicken dry, season with salt and pepper, and brown in a heavy oven-safe pot with olive oil until deeply golden; remove to a plate.
• 3. In the same pot, soften onions, carrots, and celery. Add garlic, then stir in barley to toast lightly. Deglaze with wine if using.
• 4. Add stock, bay leaf, thyme, and a pinch of salt. Bring to a simmer, nestle chicken (skin side up) into the barley mixture.
• 5. Cover and bake 40–45 minutes, until barley is tender and chicken reaches 175°F (80°C) at the thickest part.
• 6. Meanwhile, brown butter in a small pan until nutty, then fry sage leaves in it. Remove from heat and stir in lemon juice, salt, and pepper.
• 7. Adjust seasoning of the pot, drizzle brown-butter sage all over, garnish with parsley and Parmesan if using, and serve hot.

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Why You’ll Love This Recipe

• It is a true one-pot meal: tender chicken, nutty barley, and silky onions all cook together.
• The brown-butter sage finish tastes like something from a cozy mountain lodge, with almost no extra effort.
• Barley gives you hearty whole-grain goodness and a lovely chew that holds up well for leftovers.
• It is flexible and forgiving: great for weeknights, but special enough for company on a cold evening.

Grocery List

• Produce: Sweet onions, carrots, celery, garlic, fresh sage, fresh thyme (or dried), flat-leaf parsley, 1 lemon
• Dairy: Unsalted butter, Parmesan cheese (optional)
• Pantry: Bone-in, skin-on chicken thighs, pearl barley, low-sodium chicken stock, olive oil, dry white wine (optional), bay leaf, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

For the Chicken and Barley Pot

• 2.5 lb bone-in, skin-on chicken thighs (about 6–8 pieces)
• 1 1/2 tsp kosher salt, plus more to taste
• 3/4 tsp freshly ground black pepper, plus more to taste
• 2 tbsp olive oil
• 2 medium sweet onions (about 1 lb total), halved and thinly sliced
• 2 medium carrots, peeled and diced small
• 2 celery stalks, diced small
• 3 garlic cloves, minced
• 1 cup pearl barley, rinsed under cold water and drained
• 1/2 cup dry white wine (optional but recommended)
• 4 1/2 to 5 cups low-sodium chicken stock (start with 4 1/2 cups; add more if you like it brothier)
• 1 bay leaf
• 4 fresh thyme sprigs, or 1 tsp dried thyme
• 1/4 tsp red pepper flakes (optional, for gentle heat)

For the Brown-Butter Sage Finish

• 4 tbsp (1/2 stick / 56 g) unsalted butter
• 10–12 fresh sage leaves
• 1–2 tsp freshly squeezed lemon juice, to taste
• Pinch of kosher salt and freshly ground black pepper
• 2 tbsp chopped fresh flat-leaf parsley (optional, for garnish)
• 1/4 cup finely grated Parmesan cheese (optional, for serving)

Step-by-Step Instructions

Step 1: Prep Your Ingredients and Heat the Oven

Preheat your oven to 350°F (175°C).

Pat the chicken thighs very dry with paper towels. This helps them brown deeply and keeps the skin from steaming. Season all over with 1 1/2 teaspoons kosher salt and 3/4 teaspoon black pepper.

Halve and thinly slice the sweet onions. Dice the carrots and celery into small, even pieces so they cook at the same rate. Mince the garlic. Rinse the pearl barley under cold running water for about 30 seconds, then drain well. This rinses off excess starch and any dust from the grains.

Step 2: Brown the Chicken

Place a heavy, oven-safe pot or Dutch oven (about 5–6 quarts) over medium-high heat. Add 2 tablespoons olive oil and heat until it shimmers.

Add the chicken thighs, skin side down, in a single layer without crowding. Work in batches if necessary. Sear for 4–5 minutes, until the skin is deeply golden brown and crisp. Flip and brown the second side for 3–4 minutes more.

Transfer the browned chicken to a plate, leaving the flavorful fat and browned bits in the pot. Those browned bits are the base of your flavor, so do not wipe out the pot.

Step 3: Build the Onion and Barley Base

Reduce the heat to medium. If the pot looks very dry, add a teaspoon or two more olive oil.

Add the sliced onions and a small pinch of salt. Cook, stirring often and scraping up browned bits from the bottom, for 5–7 minutes, until the onions have softened and started to turn golden at the edges.

Stir in the diced carrots and celery. Cook another 3–4 minutes to soften slightly. Add the minced garlic and red pepper flakes (if using) and cook for 30 seconds, just until fragrant.

Add the rinsed and drained pearl barley. Stir well to coat the grains in the aromatic oil and vegetables. Toast, stirring frequently, for 2–3 minutes. The barley should smell warm and nutty.

Pour in the white wine, if using. Let it bubble for 1–2 minutes, scraping the bottom of the pot, until reduced by about half.

Step 4: Add Stock and Braise in the Oven

Pour in 4 1/2 cups of the chicken stock. Add the bay leaf and thyme (use whole sprigs if fresh; you will remove them later). Stir in 1/2 teaspoon kosher salt to start (you will adjust later based on how salty your stock is).

Increase the heat to medium-high and bring the mixture just up to a gentle simmer, with small bubbles breaking the surface.

Nestle the browned chicken thighs into the barley mixture, skin side up, along with any juices on the plate. The liquid should cover the barley and come about halfway up the sides of the chicken. If it looks dry, add up to 1/2 cup more stock.

Cover the pot with a tight-fitting lid and transfer to the preheated 350°F (175°C) oven. Braise for 40–45 minutes, until the barley is tender and the chicken is cooked through. The internal temperature of the chicken should reach at least 175°F (80°C) at the thickest part, not touching bone.

Step 5: Make the Brown-Butter Sage Finish

About 10 minutes before the chicken and barley are done, make the brown butter.

In a small skillet or saucepan, melt 4 tablespoons unsalted butter over medium heat. Once melted, the butter will foam. Swirl the pan occasionally and continue cooking for 3–5 minutes, until the foam subsides and the milk solids at the bottom of the pan turn deep golden brown and smell nutty and toasty. Watch closely so they do not burn.

Add the sage leaves to the hot brown butter. They will sizzle immediately. Fry for 30–60 seconds, just until the leaves darken slightly and become crisp around the edges.

Remove the pan from the heat. Stir in 1–2 teaspoons fresh lemon juice, a small pinch of salt, and a few grinds of black pepper. Taste and adjust the lemon and salt so the brown butter is well seasoned and bright.

Step 6: Finish, Rest, and Serve

Carefully remove the pot from the oven. Discard the bay leaf and thyme stems if you used fresh sprigs.

Check the consistency of the barley. It should be tender with a gentle chew and surrounded by a loose, stew-like broth. If it seems too thick or dry for your taste, stir in a bit more hot stock or water, 1/4 cup at a time, over low heat on the stove. If it is too brothy, simmer uncovered on the stove for a few minutes to reduce slightly.

Taste the barley mixture and adjust seasoning with more salt and pepper as needed.

Drizzle the warm brown-butter sage mixture all over the chicken and barley, making sure some of the browned milk solids and crisp sage leaves land on top of the chicken pieces for maximum flavor.

Let the pot rest off the heat for 5 minutes to settle. Garnish with chopped fresh parsley and a shower of finely grated Parmesan, if using. Serve hot, spooning a generous bed of barley and onions into each bowl and topping with a chicken thigh and some of the buttery sage pan juices.

Pro Tips

• Dry chicken = better browning. Take the extra minute to pat the chicken very dry before seasoning. Moisture is the enemy of crisp, golden skin.
• Do not rush the brown butter. Cook it over medium heat, swirling often, and watch the color closely. You want deep golden brown, not black; pull it off the heat as soon as it smells nutty.
• Adjust the broth to your liking. For a more stew-like bowl, add extra stock at the end. For a thicker, risotto-style texture, simmer briefly uncovered to reduce.
• Use good stock. Because this is a simple dish, the flavor of the stock really shows. Low-sodium chicken stock (or homemade) lets you control the salt and keeps the flavors clean.
• Let it rest before serving. Those 5 minutes off the heat help the barley absorb a bit more flavor and make the textures even more comforting.

Variations

• Mushroom & Sage Version: Add 8 oz sliced cremini or button mushrooms along with the carrots and celery. Their juices deepen the savoriness and pair beautifully with the brown-butter sage.
• Creamier Lodge-Style Pot: After the pot comes out of the oven, stir in 1/3 to 1/2 cup heavy cream or half-and-half before adding the brown-butter sage. Warm through gently on low heat for an extra luxurious texture.
• Stovetop Only: Skip the oven and keep the pot on the stove at the gentlest simmer (low heat, small lazy bubbles) for about 40–45 minutes, covered. Stir once or twice to prevent sticking and adjust the heat so it never boils hard.

Storage & Make-Ahead

Cool leftovers to room temperature within 1–2 hours, then transfer to airtight containers. Refrigerate for up to 3–4 days. The barley will continue to absorb liquid, so expect a thicker texture on day two.

To reheat, place the chicken and barley in a pot with a splash of water or stock. Warm gently over medium-low heat, stirring occasionally, until hot all the way through and the chicken reaches at least 165°F (74°C). You can also reheat individual portions in the microwave, covered, in 60–90 second bursts, stirring between intervals and adding a spoonful of liquid if needed.

For longer storage, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. The brown-butter sage flavor actually deepens as it sits, making this an excellent make-ahead meal.

Nutrition (per serving)

Approximate values for 1 of 6 servings (1 chicken thigh plus a generous portion of barley and vegetables): about 530 calories; 38 g protein; 32 g carbohydrates; 6 g fiber; 24 g fat (10 g saturated); 145 mg cholesterol; 900 mg sodium (will vary based on stock and added salt). These numbers are estimates and will change with ingredient brands, portion sizes, and optional toppings.