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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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Nice stew with a tossed green salad and sourdough bread. Ingredients:
2 boneless skinless chicken breasts |
1/2 cup raw barley |
5 cups chicken stock (i use boullion cubes & water) |
1 stalk celery, chopped |
2 medium carrots, chopped |
1 medium onion, chopped |
1 clove garlic, minced |
1 teaspoon dried basil |
1/2 teaspoon dried thyme |
2 teaspoons minced fresh parsley |
Directions:
1. Toss all of the ingredients, except the parsley into a large stock pot.
2. Bring to a boil, cover loosely and reduce the heat to low.
3. Let the stew simmer for about 1 1/4 hours, stirring occasionally.
4. Use tongs to remove the chicken from the stew and slice it into bite-sized pieces.
5. Then return the chicken to the stew and continue to simmer for 15 min more.
6. Swirl the parsley into each bowl before serving.
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