Chicken Barley Stew with Herbs
Ingredients:
- 2-3 pounds chicken breasts
- 2 tablespoons butter
- 1 pound leeks (thickly cut, may substitute onions)
- 4 cloves garlic (chopped fine)
- 6 ounces barley
- 3 tablespoons red wine vinegar
- 3¾ cups water
- 2 bay leaves
- 1 tablespoon dried sage
Directions
In a large Dutch oven, melt the butter, then fry the leeks and garlic in the butter. Add the chicken and brown.
Add remaining ingredients, reserving the sage.
Bring to a boil, then reduce and simmer for 1-1½ hours.
Remove chicken from pot and let cool. Cut up meat in chunks and add back to the pot. Add sage. Stir well and serve.