Veal or Chicken Stew with Herbs & Barley

Total Time
2hrs 20mins
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.

Ingredients Nutrition


  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.
Most Helpful

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.

Katanashrp April 30, 2013

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!

CatherineK April 01, 2006

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!

Sudie March 06, 2006