Best Flemish Chicken Stew With Barley Recipes

VEAL OR CHICKEN STEW WITH HERBS & BARLEY

Veal or Chicken Stew with Herbs & Barley image

In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily, as in this medieval recipe. The original recipe also allowed the cook to use rabbit or hare joints in place of the veal or chicken.

Provided by Millereg

Categories Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 ounces butter
2 -3 lbs stewing veal or 2 -3 lbs chicken legs-thighs (depending on the amount of bone)
1 lb leek, washed and trimmed,thickly sliced
4 cloves garlic, chopped finely
6 ounces barley
3 3/4 cups water
3 tablespoons red wine vinegar or 3 tablespoons white wine vinegar
2 bay leaves
salt and pepper
15 fresh, roughly chopped sage leaves or 1 tablespoon dried sage

Steps:

Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned.
Add the barley, water, vinegar, bay leaves and seasoning.
Bring the pot to the boil, cover it and simmer gently for 1 to 1 ½ hours or until the meat is really tender and ready to fall from the bone.
Add the sage and continue to cook for several minutes.
Adjust the seasoning to taste and serve in bowls- the barley will serve as a vegetable.

CHICKEN AND BARLEY STEW

Chicken and Barley Stew image

Make and share this Chicken and Barley Stew recipe from Food.com.

Provided by Bertha C.

Categories Stew

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 boneless skinless chicken breasts
1/2 cup raw barley
5 cups chicken stock (I use boullion cubes & water)
1 stalk celery, chopped
2 medium carrots, chopped
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried thyme
2 teaspoons minced fresh parsley

Steps:

Toss all of the ingredients, except the parsley into a large stock pot.
Bring to a boil, cover loosely and reduce the heat to low.
Let the stew simmer for about 1 1/4 hours, stirring occasionally.
Use tongs to remove the chicken from the stew and slice it into bite-sized pieces.
Then return the chicken to the stew and continue to simmer for 15 min more.
Swirl the parsley into each bowl before serving.

Nutrition Facts : Calories 284, Fat 5.8, SaturatedFat 1.4, Cholesterol 46.8, Sodium 531, Carbohydrate 33.8, Fiber 5.6, Sugar 7.7, Protein 23.7

FLEMISH CHICKEN STEW WITH BARLEY

Flemish Chicken Stew With Barley image

A dish that sticks to your ribs on cold windy days! This is a meal in a pot! From "Cook Now-Serve Later".

Provided by Sharon123

Categories Stew

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 (2 1/2 lb) chicken, cut into 8 pieces
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter or 2 tablespoons margarine
2 leeks, sliced 1/2 inch thick
2 medium carrots, peeled and sliced 1/2 inch thick
2 stalks celery, with leaves,sliced 1/2 inch thick
1 medium yellow onion, thinly sliced
6 sprigs parsley
2 sprigs fresh thyme or 1/2 teaspoon dried thyme, crumbled
5 whole cloves
1/4 teaspoon ground nutmeg
4 cups chicken stock or 4 cups canned chicken broth
1 quart water
1/2 cup medium pearl barley
2 egg yolks
2 tablespoons heavy cream
2 tablespoons lemon juice
2 tablespoons minced parsley, to garnish (optional)
4 thin lemon slices, to garnish (optional)

Steps:

Sprinkle the chicken pieces with 1/2 teaspoons of the salt and pepper.
Set aside.
Melt the butter in a large, heavy, flameproof casserole over low heat.
Remove from the heat and add the leeks, carrots, celery, and onion, arranging them in a bed.
Place the parsley and thyme sprigs on top; then add the chicken, arranging the pieces in a single layer.
Sprinkle the cloves and nutmeg over all.
Cover and cook over moderately low heat for 10 minutes.
Add the chicken stock and simmer, covered, 30 to 35 minutes longer or until the chicken is tender.
Remove from the heat and with a slotted spoon, transfer the chicken to a platter.
Let cool.
Strain the stock into a large saucepan or flameproof casserole, reserving the vegetables and discarding the parsley sprigs, thyme sprigs, and cloves.
Skim any fat from the stock.
When the chicken is cool enough to handle, remove and discard the skin and bones.
Cut the chicken into bite-size pieces.
Add the chicken and vegetables to the stock.
At this point the chicken stew can be cooled to room temperature and stored.
Refrigerate in the covered casserole for up to 3 days.
Or freeze in a labeled, 1 gallon freezer bag or freezable container for up to 1 month at 0 degreesF.
In a medium-size saucepan, bring the water to a boil.
Add the barley and the remaining 1/2 teaspoons salt.
Cover and cook for 40 to 45 minutes or until the barley is tender.
Drain, recover, and keep warm.
Bring the stock to a simmer over low heat.
Meanwhile, in a small bowl, beat together the egg yolks, cream, and lemon juice with a fork.
Gradually beat a ladleful of the simmering stock into the egg mixture.
Then stir the mixture back into the casserole.
Cook, uncovered, over low heat, stirring frequently, until slightly thickened-about 5 minutes.
To serve, transfer the barley to a large soup tureen or casserole and spoon the chicken stew over it.
Garnish with the minced parsley and the lemonn slices, if desired.
Serve in soup plates and accompany with pumpernickel bread.
Enjoy!