Recipe by Sharon123
A dish that sticks to your ribs on cold windy days! This is a meal in a pot! From "Cook Now-Serve Later".
Top Review by Roy J
This is one of those dishes that requires some time for the flavors to develop and to merge. It needs to be garnished and served in a large low bowl, with a knife and fork along with the spoon. This stew certainly goes well with the dark crusty bread. PS -- I snuck some of the bread into the bowl liquid while my wife was out fo the room.
- 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)
Directions See How It's Made
- 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.