Tuesday, February 3, 2009

Tuesday Try A New Taste – Chicken Barley Stew With Herbs

Yes, I know Beltane is fast approaching, and Spring is on the way. But I am looking at my window at the new 2” of snow that’s falling as we speak. erm….type. Spring may be on the way, but Winter has yet to even consider allowing her access! So, with that in mind, and  since I think stew is one of the best cold weather foods ever created, here is today’s recipe..



* Chicken Barley Stew With Herbs *
Red Deer & Elenya's

Comment: This is originally an Anglo-Saxon recipe. The original calls for rabbit, but chicken is just as good.


  • 2-3 lb chicken breasts on the bone
  • 2 Tbsp butter
  • 1 lb leeks (3-4 large ones, 4-5 little ones) thickly cut. May substitute onions
  • 4 cloves garlic, chopped fine
  • 6 oz barley
  • 3 Tbsp red wine vinegar
  • 3 3/4 cups water
  • 2 bay leaves
  • 1 Tbsp dried sage

In a large dutch oven, melt the butter, then sauté`e the leeks and garlic in the butter. Add the chicken and brown. Add remaining ingredients, reserving the sage. Bring to a boil, then reduce and simmer for 1 to 1-1/2 hours. Remove chicken from pot and let cool. Remove meat from bones and add back to the pot. Add sage. Stir well and serve. Leftovers freeze well. Serves 8.

And what is stew without bread..?

* Irish Soda Bread *
The link I had for this no longer works :(


  • 1 1/2 cups All-purpose flour -- unbleached, enriched
  • 1 1/2 cups Whole wheat flour -- stone-ground
  • 1/4 teaspoon Kosher salt
  • 1/2 teaspoon Baking soda
  • 1 1/4 cups Buttermilk

Set the baking rack in the center of the oven and place a baking stone (if available) on the rack. Preheat the oven to 375. In a mixing bowl, combine the dry ingredients. Combine thoroughly. Make a well in the center of the dry ingredients and add the buttermilk. Mix quickly to blend the milk evenly. It may be easier to mix with the hands than with a spoon. Form the dough into a loaf shape and place in a nonstick 8 1/2-x 4 1/2 x 2 1/2" loaf pan. Place in the preheated oven and bake for 50-55 minutes, until well browned and a skewer inserted in the center comes out dry. Remove from the oven and the baking pan. Place on a wire rack to cool.

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