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.

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