Chicken Barley Stew With Herbs

? 2-3 LB chicken breasts on the bone
? 2 Tablespoons Butter
? 1 LB leeks (3-4 large ones, 4-5 little ones) thickly cut. May substitute onions
? 4 cloves garlic, chopped fine
? 6 oz barley
? 3 Tablespoons red wine vinegar
? 3 3/4 cups water
? 2 bay leaves
? 1 Tablespoon dried sage

This is originally an Anglo-Saxon recipe.

The original calls for rabbit, but chicken is just as good, extra firm ToFu can be used just remember to add it last so it doesn’t fall apart fully.

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 to 1-1/2 hours.

Remove chicken from pot and let cool. Remove meat from bones and add back to the pot. Add sage. Stir well and serve.

Leftovers freeze well. Serves 8



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