Flemish Chicken Stew With Barley Recipe

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Flemish Chicken Stew With Barley
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Ingredients
20
Count
Nutrition
538
Calories
Total time
21
Minutes
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Ingredients:

Directions:

  1. Sprinkle the chicken pieces with 1/2 teaspoons of the salt and pepper.
  2. Set aside.
  3. Melt the butter in a large, heavy, flameproof casserole over low heat.
  4. Remove from the heat and add the leeks, carrots, celery, and onion, arranging them in a bed.
  5. Place the parsley and thyme sprigs on top; then add the chicken, arranging the pieces in a single layer.
  6. Sprinkle the cloves and nutmeg over all.
  7. Cover and cook over moderately low heat for 10 minutes.
  8. Add the chicken stock and simmer, covered, 30 to 35 minutes longer or until the chicken is tender.
  9. Remove from the heat and with a slotted spoon, transfer the chicken to a platter.
  10. Let cool.
  11. Strain the stock into a large saucepan or flameproof casserole, reserving the vegetables and discarding the parsley sprigs, thyme sprigs, and cloves.
  12. Skim any fat from the stock.
  13. When the chicken is cool enough to handle, remove and discard the skin and bones.
  14. Cut the chicken into bite-size pieces.
  15. Add the chicken and vegetables to the stock.
  16. At this point the chicken stew can be cooled to room temperature and stored.
  17. Refrigerate in the covered casserole for up to 3 days.
  18. Or freeze in a labeled, 1 gallon freezer bag or freezable container for up to 1 month at 0 degreesF.
  19. In a medium-size saucepan, bring the water to a boil.
  20. Add the barley and the remaining 1/2 teaspoons salt.
  21. Cover and cook for 40 to 45 minutes or until the barley is tender.
  22. Drain, recover, and keep warm.
  23. Bring the stock to a simmer over low heat.
  24. Meanwhile, in a small bowl, beat together the egg yolks, cream, and lemon juice with a fork.
  25. Gradually beat a ladleful of the simmering stock into the egg mixture.
  26. Then stir the mixture back into the casserole.
  27. Cook, uncovered, over low heat, stirring frequently, until slightly thickened-about 5 minutes.
  28. To serve, transfer the barley to a large soup tureen or casserole and spoon the chicken stew over it.
  29. Garnish with the minced parsley and the lemonn slices, if desired.
  30. Serve in soup plates and accompany with pumpernickel bread.
  31. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 538.47 Kcal (2254 kJ)
Calories from fat 299.26 Kcal
% Daily Value*
Total Fat 33.25g 51%
Cholesterol 216.62mg 72%
Sodium 1105.61mg 46%
Potassium 913.2mg 19%
Total Carbs 28.72g 10%
Sugars 10.79g 43%
Dietary Fiber 4.95g 20%
Protein 33.2g 66%
Vitamin C 50.6mg 84%
Vitamin A 0.4mg 13%
Iron 3.3mg 18%
Calcium 139.4mg 14%
Amount Per 100 g
Calories 64.71 Kcal (271 kJ)
Calories from fat 35.96 Kcal
% Daily Value*
Total Fat 4g 51%
Cholesterol 26.03mg 72%
Sodium 132.87mg 46%
Potassium 109.75mg 19%
Total Carbs 3.45g 10%
Sugars 1.3g 43%
Dietary Fiber 0.6g 20%
Protein 3.99g 66%
Vitamin C 6.1mg 84%
Iron 0.4mg 18%
Calcium 16.7mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.7
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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