Chicken Barley Stew With Herbs

Rayne Dancer

• 2 T. butter
• 2 c. Thickly Cut Green Onions white and green parts (see note)
• 4 Cloves of Garlic minced
• 2-3 lb. Boneless Chicken Breast
• 3/4 c. Barley
• 3 T. Red Wine Vinegar
• 3 3/4 c. Water
• 2 Bay Leaves crushed
• 2 T. Minced Fresh Sage

Melt the butter in a large Dutch oven or a heavy pot with a lid. Add the green onions and garlic; sauté. Add the chicken and cook until browned on all sides. Stir in the barley, vinegar, water, and bay leaves. Bring to a boil, then decrease heat and simmer for 1 to 1 1/2 hours. Remove the chicken and let it cool. Remove the meat from bones and add it to the soup. Mix in the sage, stirring well.

NOTE: you may substitute 1 Cup Celery chopped in 1-inch pieces for the green onions.

~~ Makes 8 Servings ~~

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