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 Tablespoons 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 Tablespoons red wine vinegar
- 3 3/4 cups water
- 2 bay leaves
- 1 Tablespoon dried sage
In a large Dutch Oven, melt the butter, then fry 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.
- 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. Mix to incorporate. Make a well in the center of the dry ingredients and add the buttermilk. Mix quickly to incorporate 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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