Best 3 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!

Let's cook with our recipes!

VEAL OR CHICKEN STEW WITH HERBS & BARLEY

Veal or Chicken Stew with Herbs & Barley image

In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily, as in this medieval recipe. The original recipe also allowed the cook to use rabbit or hare joints in place of the veal or chicken.

Provided by Millereg

Categories Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 ounces butter
2 -3 lbs stewing veal or 2 -3 lbs chicken legs-thighs (depending on the amount of bone)
1 lb leek, washed and trimmed,thickly sliced
4 cloves garlic, chopped finely
6 ounces barley
3 3/4 cups water
3 tablespoons red wine vinegar or 3 tablespoons white wine vinegar
2 bay leaves
salt and pepper
15 fresh, roughly chopped sage leaves 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 to 1 ½ 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.

TRADITIONAL IRISH STEW WITH PEARL BARLEY

Traditional Irish Stew With Pearl Barley image

I got this recipe off from my friend's mum when we were in Ireland last year for our summer holidays. It is different from the other recipes I have found here with the addition of pearl barley. The original recipe states to add in the meat and the vegetables all in at once but I find that the veggies get a bit mushy with the long cooking time, so I add in the vegetables during the last hour. So, you could do it either way! I usually serve it with Irish Soda Bread. Here is Ms Happy Farmer's Recipe #228509 which we truly enjoyed!

Provided by AaliyahsAaronsMum

Categories Stew

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 lbs lamb chops, cut into 2 . 5cm thick pieces (bone in)
2 -3 tablespoons plain flour
4 -5 tablespoons olive oil
2 medium onions, roughly chopped
3 carrots, peeled and cut in chunks
4 large potatoes, peeled and cut into chunks
2 tablespoons pearl barley
2 bay leaves
1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
2 pints good beef stock or 2 pints lamb stock
3 tablespoons fresh parsley, chopped

Steps:

Start off by trimming and cutting away excess fat off the meat.
Pat the pieces dry and in a bowl toss them with flour.
In a heavy-based saucepan, over high heat, heat 2 tbsp olive oil and brown the meat pieces in small batches and then remove and set aside in a bowl.
In the same saucepan, over medium heat add in the rest of the olive oil and add in the chopped onions, garlic and bay leaves and saute till translucent, takes about 10 minutes.
Return the browned meat pieces to the pot and add in the dried thyme and give it all a good stir.
Sprinkle pearl barley on top and pour in all of the stock and season with salt and pepper.
Increase the heat and bring it to a simmering point.
Spoon off any scum that rises to the surface, then cover the pan with a well-fitting lid and leave to simmer over a low heat for an hour, stirring occasionally.
After the hour is up, spoon off scum if any and then add in the potatoes and carrots and give all a good stir and leave it cook for another hour.
Carefully stir in 2 tbsp of chopped parsley and take it off heat.
Garnish with the remaining 1 tbsp of chopped parsley and serve!

Nutrition Facts : Calories 1377.8, Fat 90.2, SaturatedFat 35.6, Cholesterol 209.8, Sodium 999.2, Carbohydrate 82.5, Fiber 11.4, Sugar 7.4, Protein 58.5

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.).

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!