Prep 20 mins
Cook 2 hrs
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.
- 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
- 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.
Fantastic! I love the addition of vinegar. I did use vegetable stock instead of water, and substituted an onion as I'm not a fan of leeks. The result was a stew that was satisfying for the soul and good for your heart (barley). Thank you so much for sharing this recipe with us.
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!
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!