Veal or Chicken Stew with Herbs & Barley

Mille® 's Note:

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.

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 6

• 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 ¾ 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

Directions:

1. 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.
2. Add the barley, water, vinegar, bay leaves and seasoning.
3. 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.
4. Add the sage and continue to cook for several minutes.
5. Adjust the seasoning to taste and serve in bowls- the barley will serve as a vegetable.

Reviews

[CatherineK]

I love this recipe! I made it as is, using boneless chicken thighs. I wasn't sure how hearty it would be with only the leeks and barley, but it did not disappoint. A definite do-over! Very yummy and very hearty! Excellent with a good crusty bread!

[Sudie]

Another wonderful Miller recipe! I used about ten medium-smallish chicken legs and a full cup of barley. Had it for dinner on a cold winter night - it was perfect! I'm expecting tonight's leftovers to be even better!

[Jenny Sanders]

Obviously I thought this would be good, or I wouldn't have made it. I was surprised, though, at just how tasty it was, considering the short list of ingredients and simple technique. I used half of a rather large (6 lb) organic chicken. Next time I will actually add a little more barley (say, 8 ounces) to make 4 servings. My one negative comment: 6 serving, NOT! I got three, even served with a heap of steamed veggies on the side. Next time I will also just throw the veggies into the stew towards the end of the cooking time. However, this will be a regular winter meal on our table. Thanks, Miller!