Flemish Chicken Stew With Barley

Recipe by Sharon123
READY IN: 1hr 50mins




  • 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.
  • Enjoy!