Succulent 'stewp' is quick, easy fix

Barley is good for you, and fast-cooking barley is fast for you, so — with the help of the microwave — we're using that convenience product for a swiftly assembled stew-meets-soup (stewp?) starring chicken and barley.

Speeding up the process is that Italian relish called giardiniera; it will take the place of the oil, onion and garlic (this saves on chopping and crying). Keep in mind, though, that it comes in hot and mild versions, so you'll want to buy the flavor that suits your heat tolerance.

Tips: If you want more liquid, pour in the tomatoes with their juice.

Some members of our staff liked the bold flavor when we made this using hot giardiniera, but everybody else thought it was too strong.

CHICKEN-BARLEY STEW

Prep: 13 minutes
Cook: 17 minutes
Makes: 4 servings

• 1 each, sliced: carrot, parsnip

• 1/4 cup oil-based mild giardiniera

• 2 boneless, skinless chicken breasts, chopped

• 2 cans (15 ounces each) low-sodium chicken broth

• 1/2 cup white wine

• 1 can (15 ounces) diced tomatoes, drained

• 1 cup quick-cooking barley

• 1 teaspoon dried Italian herb blend

• Freshly ground pepper

1. Place carrot, parsnip and 2 tablespoons water in microwave-safe bowl; heat on high until halfway cooked, 2 minutes. Drain.

2. Meanwhile, heat the giardiniera in a Dutch oven over medium-high heat. Add the chicken; cook just until browned, about 3 minutes. Remove chicken from pan (leaving behind as much of the giardiniera as possible); keep warm.

3. Pour the broth and wine into the pan; heat to a boil. Lower heat to a simmer. Add the tomatoes, barley, herb blend, pepper to taste, reserved chicken, carrot and parsnip; cook until barley is done and chicken has cooked through, about 12 minutes. Divide into bowls

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