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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!
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!
Wow! I couldn't find any veal and didn't feel like chicken so I substituted pork which I think helped make the whole stew really thick. I also couldn't find any barley so I used some oatmeal and a little wheat germ. It was quite tasty and talk about stick to your ribs!