Lantern Rest Chicken-Sausage and Barley Stew

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound fully cooked smoked chicken sausage, sliced into 1/2-inch rounds
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and cut into 1/2-inch pieces
• 2 ribs celery, diced
• 1 pound Yukon gold potatoes, cut into 1-inch pieces
• 8 ounces cremini mushrooms, quartered
• 2 cloves garlic, minced
• 1/2 cup pearl barley, rinsed
• 6 cups lower-sodium chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon freshly ground black pepper
• 5 ounces baby spinach
• 1/2 teaspoon salt, or to taste
• 8 tablespoons light sour cream, optional for serving

Directions

1. 1

   Heat the oil in a Dutch oven over medium heat. Add the sliced chicken sausage and cook for 4 to 5 minutes, turning occasionally, until lightly browned. Transfer it to a plate.

2. 2

   Add the onion, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the onion softens.

3. 3

   Add the potatoes, mushrooms, and garlic. Cook for 2 to 3 minutes, stirring, until the garlic is fragrant.

4. 4

   Stir in the barley, broth, Italian seasoning, and black pepper. Bring to a full boil over high heat.

5. 5

   Reduce the heat to low, cover, and simmer for 45 to 50 minutes, stirring once or twice, until the barley and potatoes are tender.

6. 6

   Return the sausage to the pot and stir in the spinach. Simmer uncovered for 3 to 5 minutes, until the sausage reaches 165°F and the spinach wilts.

7. 7

   Taste and add salt only if needed. Serve 1 1/4 cups with 1 tablespoon light sour cream if desired.

8. 8

   Cool leftovers promptly. Refrigerate in covered containers for up to 4 days, or freeze for up to 3 months. Thaw frozen stew overnight in the refrigerator and reheat to 165°F.