Quote Originally Posted by bdial View Post
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

Comment: This is originally an Anglo-Saxon recipe. The original calls for rabbit, but chicken is just as good.
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

From "Recipes for the Sabbots & Esbats" http://www.unc.edu/~reddeer/recipe/r...n.html#chixbar
You know the Winter Solstice is approaching. I have not seen a better recipe to celebrate the waning of the sun than this (unless you live in the southern hemisphere...) ...

tim in san jose