Ingredients
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1 1/4 lbs chicken drumsticks
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2 tbsp olive oil
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2 (32 oz) boxes no-salt-added chicken broth, divided
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1 red bell pepper, seeded and chopped
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2 cloves garlic, minced
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1 tbsp paprika
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2 tbsp white balsamic vinegar, divided
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1 cup pearled barley, rinsed
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1 (15.5 oz) can cannellini beans, drained and rinsed
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1/2 (5 oz) pkg baby arugula
Steps
1
Pat chicken dry with a paper towel. Season each drumstick with salt and pepper. In a Dutch oven or large pot, heat oil over medium-high. Add chicken and cook until skin is browned, about 5 to 6 minutes per side. Remove chicken to a plate and set aside.
2
To pot, add 2 tablespoons chicken broth. Deglaze, scraping the browned bits from the bottom of pan with a wooden spoon. Add bell pepper and cook until softened, 7 to 8 minutes. Add garlic and paprika and cook until fragrant, 30 seconds to 1 minute. Add vinegar and deglaze bottom of pan again.
3
To pot, add remaining chicken broth, barley and seared drumsticks. Stir to combine and bring to a boil. Reduce to a simmer, cover and cook 30 minutes, until barley is tender and chicken is cooked through. Uncover and stir in beans and arugula. Simmer, uncovered, until beans are warmed through and arugula is wilted. Season stew with salt and pepper to taste. Break apart chicken and remove bones, if desired.
