Flemish Chicken Stew With Barley - cooking recipe

Ingredients

1 (2 1/2 lb) chicken, cut into 8 pieces
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter or 2 tablespoons margarine
2 leeks, sliced 1/2 inch thick
2 medium carrots, peeled and sliced 1/2 inch thick
2 stalks celery, with leaves,sliced 1/2 inch thick
1 medium yellow onion, thinly sliced
6 sprigs parsley
2 sprigs fresh thyme or 1/2 teaspoon dried thyme, crumbled
5 whole cloves
1/4 teaspoon ground nutmeg
4 cups chicken stock or 4 cups canned chicken broth
1 quart water
1/2 cup medium pearl barley
2 egg yolks
2 tablespoons heavy cream
2 tablespoons lemon juice
2 tablespoons minced parsley, to garnish (optional)
4 thin lemon slices, to garnish (optional)

Preparation

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