Flemish Chicken Stew With Barley Recipes

Steps:

• Soak barley in a bowl of water for 20 minutes. Drain and discard water.
• Heat 1 tablespoon chicken broth in a wide soup pot over medium heat. Saute onion in hot broth, stirring frequently, for 3 to 4 minutes. Add mushrooms, carrots, bell pepper, garlic, and drained barley. Cook and stir for 5 minutes.
• Place chicken thighs on top of vegetables. Mix 2 cups chicken broth, tomato paste, and lemon juice in a small bowl; pour over chicken and vegetables. Bring to a boil.
• Reduce heat to low and cover. Simmer for about 35 minutes.
• Add navy beans, rosemary, thyme, salt, and pepper. Cook until chicken and vegetables are tender, about 5 more minutes.

Steps:

• 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!

Steps:

• Toss all of the ingredients, except the parsley into a large stock pot.
• Bring to a boil, cover loosely and reduce the heat to low.
• Let the stew simmer for about 1 1/4 hours, stirring occasionally.
• Use tongs to remove the chicken from the stew and slice it into bite-sized pieces.
• Then return the chicken to the stew and continue to simmer for 15 min more.
• Swirl the parsley into each bowl before serving.

Steps:

• In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.
• Cover; cook on Low heat setting 8 to 9 hours.
• Remove chicken from cooker; place on cutting board. Remove meat from bones and chop into 1/2- to 1-inch pieces; discard bones.
• Stir chicken, parsley and thyme into stew. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until chicken is thoroughly heated.

Steps:

• 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.

Steps:

• Start off by trimming and cutting away excess fat off the meat.
• Pat the pieces dry and in a bowl toss them with flour.
• In a heavy-based saucepan, over high heat, heat 2 tbsp olive oil and brown the meat pieces in small batches and then remove and set aside in a bowl.
• In the same saucepan, over medium heat add in the rest of the olive oil and add in the chopped onions, garlic and bay leaves and saute till translucent, takes about 10 minutes.
• Return the browned meat pieces to the pot and add in the dried thyme and give it all a good stir.
• Sprinkle pearl barley on top and pour in all of the stock and season with salt and pepper.
• Increase the heat and bring it to a simmering point.
• Spoon off any scum that rises to the surface, then cover the pan with a well-fitting lid and leave to simmer over a low heat for an hour, stirring occasionally.
• After the hour is up, spoon off scum if any and then add in the potatoes and carrots and give all a good stir and leave it cook for another hour.
• Carefully stir in 2 tbsp of chopped parsley and take it off heat.
• Garnish with the remaining 1 tbsp of chopped parsley and serve!