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Melt-in-your-Mouth Chicken Barley Stew

Posted Jan 22 2009 5:58pm

Half chicken, cut up
One bunch fennel stalks (whole, with bulb), cut up
2 Leeks, cut up and rinsed
1 large sweet onion, cut up
1 1/2 cups water
6 garlic cloves, cut up
1/2 cup barley, shock-boiled in a cup of water
1 dozen fresh tarragon leaves (if available - otherwise, dried)
Herbes de Provence
teaspoon sea salt
1 tbsp fat of choice - olive oil works fine

Caramelize garlic; add onion and chicken, stirring frequently on high heat until brown; we did this in the wok. Transfer to crock pot, slow cooker or tagine pot; add remaining ingredients. Bring to boil over high heat, or just set it over low heat and leave it. If you’re using a pot or a tagine, use a diffuser. Set the heat to low and cook tightly covered for about 4 hours.

Chicken Barley Stew - iPhone photo

Chicken Barley Stew - iPhone photo

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