Pattys Garden of Eating CHICKEN AND BARLEY STEW 2 MEDIUM CARROTS, CUT INTO 1-INCH PIECES 2 STALKS OF CELERY, SLICED 1 MEDIUM ONION, CHOPPED ½ CUP BARLEY ½ CUP DRIED NAVY BEANS 1 14.5 OUNCE CAN LOW-SODIUM CHICKEN BROTH 6 SPRIGS OF FRESH THYME, PLUS LEAVES FOR SERVING ½ TEASPOON OF SALT AND ¼ TEASPOON PEPPER 1 ½ POUNDS OF CHICKEN LEGS OR CHICKEN THIGHS 1. IN A 5 TO 6 QUART SLOW COOKER, COMBINE THE CARROTS, CELERY, ONION, BARLEY, BEANS, BROTH, THYME, 2 CUPS WATER, 2. 1/2 TEASPOON OF SALT AND ¼ TEAPSOON OF PEPPER 3. PLACE THE CHICKEN INTO THE VEGETABLE MIXTURE AND COOK COVERED, UNTIL THE CHICKEN IS COOKED THROUGH AND SHREDS EASILY AND THE BARLEY AND BEANS ARE TENDER, 5 OR 6 HOURS ON LOW OR 3 TO 4 HOURS ON HIGH. 4. REMOVE AND DISCARD THE CHICKEN BONES AND ANY LARGE PIECES OF CARTILAGE. USING A FORK, BREAK THE CHICKEN INTO LARGE PIECES. SPOON INTO BOWL AND TOP WITH ADDITIONAL PEPPER AND THYME, IF DESIRED.
Posted on: Mon, 21 Apr 2014 19:00:16 +0000
Trending Topics
© 2015