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Nutrition Facts
Serving Size 1 (298g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar sage leaves
Calories 280
Calories from Fat 90		(32%)
Amount Per Serving		%DV
	Total Fat 10.0g	15%
	Saturated Fat 5.5g	27%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 107mg		4%
Potassium 389mg		11%
Total Carbohydrate 32.4g		10%
	Dietary Fiber 6.3g	25%
	Sugars 3.2g
Protein 16.6g		33%
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Veal or Chicken Stew with Herbs & Barley

Recipe #20341 | 2½ hours | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Mille® ™
Feb 21, 2002

In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily, as in this medieval recipe. The original recipe also allowed the cook to use rabbit or hare joints in place of the veal or chicken.

SERVES 6 (change servings and units)

Ingredients

2 ounces butter
2-3 lbs stewing veal or chicken legs-thighs (depending on the amount of bone)
1 lb leek, washed and trimmed,thickly sliced
4 cloves garlic, chopped finely
6 ounces barley
3 3/4 cups water
3 tablespoons red wine vinegar or white wine vinegar
2 bay leaves
salt and pepper
15 fresh, roughly chopped sage leaves or 1 tablespoon dried sage

Directions

1
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.
2
Add the barley, water, vinegar, bay leaves and seasoning.
3
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.
4
Add the sage and continue to cook for several minutes.
5
Adjust the seasoning to taste and serve in bowls- the barley will serve as a vegetable.

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Featured Reviews for This Recipe

From: CatherineK

On Apr 1, 2006

I love this recipe! I made it as is, using boneless chicken thighs. I wasn't sure how hearty it would be with only the leeks and barley, but it did not disappoint. A definite do-over! Very yummy and very hearty! Excellent with a good crusty bread!

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From: Jenny Sanders

On Oct 12, 2003

Obviously I thought this would be good, or I wouldn't have made it. I was surprised, though, at just how tasty it was, considering the short list of ingredients and simple technique. I used half of a rather large (6 lb) organic chicken. Next time I will actually add a little more barley (say, 8 ounces) to make 4 servings. My one negative comment: 6 serving, NOT! I got three, even served with a heap of steamed veggies on the side. Next time I will also just throw the veggies into the stew towards the end of the cooking time. However, this will be a regular winter meal on our table. Thanks, Miller!

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From: Abby47

On Sep 24, 2003

Wow! I couldn't find any veal and didn't feel like chicken so I substituted pork which I think helped make the whole stew really thick. I also couldn't find any barley so I used some oatmeal and a little wheat germ. It was quite tasty and talk about stick to your ribs!

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From: Sudie

On Mar 6, 2006

Another wonderful Miller recipe! I used about ten medium-smallish chicken legs and a full cup of barley. Had it for dinner on a cold winter night - it was perfect! I'm expecting tonight's leftovers to be even better!

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