Best 4 Veal Or Chicken Stew With Herbs Barley Recipes

Embark on a culinary journey with our delectable veal or chicken stew recipes, a symphony of flavors that will tantalize your taste buds. These hearty and comforting dishes, steeped in the essence of fresh herbs and the goodness of pearl barley, promise a heartwarming experience. Savor the rich and succulent veal or chicken, braised to perfection in a savory broth, while the tender barley adds a delightful textural contrast. Each recipe offers a unique twist, catering to diverse palates. From the classic French blanquette de veau to the rustic Italian spezzatino di pollo, these stews are guaranteed to transport you to culinary heaven. Whether you prefer the elegance of veal or the comforting warmth of chicken, these recipes will guide you in crafting a masterpiece that will leave a lasting impression on your family and friends. So, gather your ingredients, prepare your palate, and let's embark on this delicious adventure together!

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN BARLEY STEW

Chicken Barley Stew image

When it comes to soups and stews, I'm a year-round kind of gal.

Categories stews

Time 1h25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 tsp. Olive Oil, Divided
1 lb. Boneless, Skinless Chicken Breast, Cut Into ¾-inch Pieces
1 tsp. Salt, Divided
1 tsp. Ground Pepper, Divided
1 Yellow Onion, Chopped
2 Medium Carrots, Cut Into ½-circles
1 stalk Celery, Cut Into ½-inch Dice
3 cloves Garlic, Minced
1 tsp. Dried Thyme
1 c. Pearl Barley
4 c. Chicken Broth
1 can (14 Oz. Size) Petite Diced Tomatoes
1/4 c. Minced Flat-leaf Parsley

Steps:

Heat 2 teaspoons of olive oil in a large saucepan set over medium-high heat. Add the chicken, ½ teaspoon salt and ½ teaspoon ground pepper, and cook until the chicken is cooked through, about 5 minutes. Transfer the chicken to a plate and keep warm.Heat the remaining 2 teaspoons of olive oil in the saucepan. Add the onion, carrots and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.Add the garlic, thyme and remaining ½ teaspoon salt and ½ teaspoons ground pepper. Cook for 1 minute.Stir in the pearl barley, chicken broth and diced tomatoes. Bring to a boil, then reduce the heat to medium-low, cover and simmer until the barley is tender, 50-60 minutes. Stir in the chicken and parsley. Serve.

VEAL-PASTA STEW

Veal-Pasta Stew image

Progresso® chicken broth provides a simple addition to stew made with pasta and veal - perfect for a hearty dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h45m

Yield 8

Number Of Ingredients 16

Ingredients

2 to 4 tablespoons olive or vegetable oil
2 pounds veal stew meat
1 large onion, coarsely chopped (1 cup)
5 cloves garlic, finely chopped
3 cups Progresso™ chicken broth (from 32-ounce carton)
2 cups eight-vegetable juice
1 cup dry white wine (or nonalcoholic) or Progresso™ chicken broth (from 32-ounce carton)
1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
4 medium carrots, sliced (2 cups)
3 cups uncooked medium pasta shells (8 ounces)
1 medium zucchini, sliced (2 cups)
1/2 cup cold water
2 tablespoons all-purpose flour

Steps:

Heat 2 tablespoons of the oil in Dutch oven over medium-high heat. Cook half of the veal in oil, stirring occasionally, until brown on all sides. Remove veal from Dutch oven; drain. Cook remaining veal in Dutch oven (add 1 tablespoon of the oil if necessary) until brown on all sides. Remove veal from Dutch oven; drain.
Heat remaining 1 tablespoon oil in Dutch oven over medium heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender. Stir in veal, broth, vegetable juice, wine, rosemary, oregano, salt, pepper and carrots. Heat to boiling; reduce heat to low. Cover and simmer about 1 hour or until veal is tender.
Stir in pasta. Heat to boiling; reduce heat to low. Cover and simmer 10 minutes. Stir in zucchini. Cover and simmer about 5 minutes or until pasta and zucchini are tender. Mix water and flour; stir into veal mixture. Simmer 1 minute, stirring constantly, until slightly thickened.

Nutrition Facts : Calories 395, Carbohydrate 50 g, Cholesterol 65 mg, Fiber 4 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 720 mg

MEDIEVAL RABBIT, VEAL, OR CHICKEN STEW WITH HERBS AND BARLEY

Medieval Rabbit, Veal, or Chicken Stew With Herbs and Barley image

Make and share this Medieval Rabbit, Veal, or Chicken Stew With Herbs and Barley recipe from Food.com.

Provided by TrebleChef

Categories One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 ounces butter
2 -3 lbs stewing veal or 2 -3 lbs chicken pieces
1 lb leek, washed and trimmed, thickly sliced
4 garlic cloves, chopped finely
6 ounces pot barley
3 3/4 cups water
3 tablespoons red wine vinegar or 3 tablespoons white wine vinegar
2 bay leaves
salt
pepper
15 fresh sage leaves, roughly chopped or 1 tablespoon dried sage

Steps:

Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned.
Add the barley, water, vinegar, bay leaves and seasoning.
Bring the pot to the boil.
Cover it and simmer gently for 1 - 1 1/2 hours or until the meat is really tender and ready to fall from the bone.
Add the sage and continue to cook for several minutes.
Adjust the seasoning to taste and serve in bowls-- the barley will serve as a vegetable.
(We served them on bread trenchers at our feast.).

VEAL STEW

Veal Stew image

My aunt gave me this delicious recipe years ago, and it's still my favorite veal dish! This tomato and white wine sauce keeps the meat tender and moist during cooking. Serve over buttered noodles. Hope you enjoy it as much as our family does.

Provided by MNKENNEY

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h40m

Yield 4

Number Of Ingredients 7

Ingredients

4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 pounds veal, trimmed and cubed
1 (8 ounce) can tomato sauce
½ cup white wine
salt and pepper to taste

Steps:

In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
Add meat to the pot, and brown evenly.
Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 6.9 g, Cholesterol 204.1 mg, Fat 25.4 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 6.3 g, Sodium 512.1 mg, Sugar 3.7 g

Tips:

Use high-quality ingredients: The better the ingredients, the better the stew will taste. Look for fresh, organic vegetables and high-quality meat.
Don't overcrowd the pot: If you add too much meat or vegetables to the pot, the stew will not cook evenly. Add the ingredients in batches if necessary.
Brown the meat and vegetables before adding them to the stew: This will help to develop their flavor and create a richer stew.
Use a variety of herbs and spices: Herbs and spices add depth and complexity to the flavor of the stew. Experiment with different combinations to find your favorite.
Simmer the stew for a long time: The longer the stew simmers, the more time the flavors have to develop. Aim for at least 1 hour, or even longer if you have the time.
Serve the stew with a side of crusty bread or rice: This will help to soak up the delicious sauce.

Conclusion:

Veal or chicken stew with herbs and barley is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a stew that will be enjoyed by the whole family. So next time you are looking for a comforting and flavorful meal, give this recipe a try. You won't be disappointed!