Clare Farmhouse Chicken and Pearl Barley Broth
Anraith Sicín agus Eorna Péarla·(on-rah shick-een ah-gus ur-nah pear-lah)
The Midday Warmth: The Big Pot on the Stove
A heavy Dutch oven sits on the back burner. Supermarket pearl barley pours from a one-pound bag. The broth murmurs against the cast iron. In County Clare, where the Atlantic wind cuts right to the bone, a simmering pot on the stove fogs the kitchen windows before a single bowl is poured. Irish broths rely on carrots, turnips, and native grains to stretch whatever meat could be spared. Bone-in chicken thighs seared hard in a Dutch oven build a staggering depth of flavor in forty-five minutes, while the pearl barley does the heavy lifting, releasing starches that turn standard stock into a velvety, rib-sticking embrace. Ladle it out hot, slice brown bread thick, and leave the pot on the stove for seconds.
Before you start
Chop and organize all root vegetables before searing the chicken.
The cooking process moves quickly once the meat is browned; having your mirepoix and rutabaga ready to drop in will prevent the fond from burning.
Ingredients
- neutral oil1 tbsp
- bone-in skinless chicken thighs1 1/2 lb
- salt1 tsp
- ground white pepper1/2 tsp
- yellow onion1 large
- carrots3 large
- celery stalks2 med
- rutabaga1 small
- caraway seeds1/2 tsp
- low-sodium chicken stock6 cup
- pearl barley3/4 cup
- bay leaves2 med
- fresh flat-leaf parsley1/2 cup
- fresh thyme4 med
Method
- 01
Brown the chicken thighs to build the foundational flavor.
Heat the oil in a large heavy-bottomed Dutch oven over medium-high heat, season the chicken with salt and white pepper, and sear for 5 to 7 minutes per side until deeply browned to create the essential fond on the bottom of the pot.
- 02
Sweat the root vegetables in the rendered chicken fat.
Remove the chicken to a plate, lower the heat to medium, add the caraway seeds for 30 seconds, then toss in the onion, carrots, celery, and rutabaga, using the moisture of the vegetables to scrape up all the browned bits.
- 03
Simmer the broth with the chicken and barley.
Return the chicken and any resting juices to the pot, pour in the chicken stock, add the rinsed pearl barley and bay leaves, bring to a rolling boil, then cover and reduce to a gentle simmer for 30 to 35 minutes.
- 04
Shred the tender chicken meat and discard the bones.
Carefully remove the chicken thighs to a cutting board, shred the meat with two forks, return the meat to the pot, and let it simmer uncovered for another 5 minutes to ensure the barley is perfectly soft but retains a slight bite.
- 05
Finish with fresh herbs and final seasoning.
Remove the pot from the heat, discard the bay leaves, stir in the parsley and thyme, and generously adjust the salt and white pepper to taste before serving.
Notes
The barley will continue to absorb liquid as it sits.
If you are packing this up for leftovers, the soup will transform into a thick stew overnight. Simply add a splash of water or extra chicken stock when reheating to restore the proper broth consistency.
Do not substitute quick-cook barley for pearl barley.
Quick-cook barley will disintegrate into an unappealing mush during the long simmer, whereas true pearl barley provides the essential starchy thickening and resilient texture that defines this dish.
From Cook Irish-American Food.