Chicken Barley and Leek Stew
Ingredients
- 1 pound skinless, boneless chicken thighs, trimmed and cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 (49 ounce) can reduced-sodium chicken broth
- 1 cup regular barley (not quick-cooking)
- 2 medium leeks, halved lengthwise and sliced
- 2 medium carrots, thinly sliced
- 1 ½ teaspoons dried basil or Italian seasoning, crushed
- ¼ teaspoon cracked black pepper
- 2 tablespoons Slivered fresh basil or snipped fresh parsley
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