Many people consider January a hard month to get through. The festivities and excitement of the holidays are over, the weather is often unfavorable for being outside, and everyone has New Year’s resolutions that they are trying to keep on track. Yup, it can be a hard month. But there are many things that I love about this first month of the year.
First and foremost are the family birthdays. We get to celebrate my mother’s birthday mid-month, and our daughter Kelly’s birthday at the end of the month. While plans to get out and about can be derailed by the weather, stores are much less crowded with the holidays behind us. And January is a great time to take delight in delicious soups and stews simmering on the stove for warming meals.
Adding leeks and barley to a basic stew of chicken, carrots, and celery makes it something different and special. And truly warms us up in this month when we are settling in for cold and snowy weather!
Chicken & Barley Stew
Chicken & Barley Stew (adapted from foodandwine.com) Total Time Required: 1 hour + 15 minutes, Active Time: 40 minutes, Makes: 6 servings
Ingredients:
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
- 1/4 cup + 1 tablespoon olive oil, divided
- 2 carrots, sliced 1/4 inch thick
- 2 celery ribs, sliced 1/4 inch thick
- 1 large leek, white and pale green parts only, thinly sliced and rinsed
- 1 garlic clove, minced
- 1-3/4 cups pearled barley
- 6 cups chicken stock
- 1 cup water
- 1 tablespoon dried tarragon
- 1/4 cup chopped dill
- 2 tablespoons fresh lemon juice
- 1-1/2 ounces Parmigiano-Reggiano cheese, (1/2 cup) freshly grated
All prepped and ready to go!
Instructions:
In a shallow bowl, combine the flour with the salt and pepper. Dredge the chicken in the flour, shaking off the excess.
Dredge the chicken in the seasoned flour.
In a Dutch oven, heat the 1/4 cup of oil. Add the chicken and cook over moderately high heat until golden, about 2 minutes per side.
Brown the chicken chunks.
Transfer the chicken to a bowl. Pour off the fat.
Set the browned chicken aside.
Add the remaining 1 tablespoon of oil and the carrots to the Dutch oven and cook over moderate heat for 3 minutes.
Cook the carrots.
Add the celery, leek, and garlic and cook until the veggies start to soften, about 2 minutes.
Add the celery, leek, and garlic to the mix.
Add a large pinch of both salt and pepper, then add the barley.
Time to add the barley.
Cook over moderately high heat, stirring, until the barley starts to toast, about 1 minute.
Toast the barley for a minute.
Add the stock and water and bring the mixture to a boil. Cover the pot and simmer the stew over low heat, stirring occasionally, until the barley is almost tender, about 20 minutes.
Add the liquids to the stew.
Return the chicken to the stew. Add the dried tarragon. Cover the pot and simmer until the stew has cooked through and thickened, about 10 minutes.
Add the chicken and tarragon to the pot.
Stir in the dill and lemon juice and season with salt and pepper.
Finish off the stew with the dill and lemon juice.
Spoon the stew into bowls and sprinkle the grated cheese over the stew to serve.
Serve the stew with the grated cheese.
Staying warm & healthy with this meal! ~Linda
Chicken & Barley Stew (adapted from foodandwine.com) Total Time Required: 1 hour + 15 minutes, Active Time: 40 minutes, Makes: 6 servings
Ingredients:
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
- 1/4 cup + 1 tablespoon olive oil, divided
- 2 carrots, sliced 1/4 inch thick
- 2 celery ribs, sliced 1/4 inch thick
- 1 large leek, white and pale green parts only, thinly sliced and rinsed
- 1 garlic clove, minced
- 1-3/4 cups pearled barley
- 6 cups chicken stock
- 1 cup water
- 1 tablespoon dried tarragon
- 1/4 cup chopped dill
- 2 tablespoons fresh lemon juice
- 1-1/2 ounces Parmigiano-Reggiano cheese, (1/2 cup) freshly grated
Instructions:
In a shallow bowl, combine the flour with the salt and pepper. Dredge the chicken in the flour, shaking off the excess.
In a Dutch oven, heat the 1/4 cup of oil. Add the chicken and cook over moderately high heat until golden, about 2 minutes per side. Transfer the chicken to a bowl. Pour off the fat.
Add the remaining 1 tablespoon of oil and the carrots to the Dutch oven and cook over moderate heat for 3 minutes. Add the celery, leek, and garlic and cook until the veggies start to soften, about 2 minutes. Add a large pinch of both salt and pepper, then add the barley. Cook over moderately high heat, stirring, until the barley starts to toast, about 1 minute. Add the stock and water and bring the mixture to a boil. Cover the pot and simmer the stew over low heat, stirring occasionally, until the barley is almost tender, about 20 minutes.
Return the chicken to the stew. Add the dried tarragon. Cover the pot and simmer until the stew has cooked through and thickened, about 10 minutes. Stir in the dill and lemon juice and season with salt and pepper. Spoon the stew into bowls and sprinkle the grated cheese over the stew to serve.