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Barley is an often-overlooked, yet highly nutritious grain with a deliciously nutty texture. Many barley dishes call for chicken stock. In this recipe, the chicken and barley cook in the same pot, giving the dish all the comforting flavor of fresh chicken stock without any extra hassle!
This dish is great for serving multiple shifts—just keep it warm over very low heat once the first shift has been served.
1 and 1/2 cups Gefen Barley
1/4 cup oil
1 onion, diced
4 celery ribs, diced
2 carrots, diced
1/3 cup Glicks Flour
2 and 1/2 teaspoons kosher salt, divided
1 bone-in chicken, cut in quarters or eighths and skinned
1/2 teaspoon black pepper
1/2 tablespoon parsley flakes
6 cubes Gefen Frozen Dill
3 and 1/2 to 4 cups water
Place barley in enough water to cover by at least two inches. Agitate, then set aside to soak for 20–30 minutes.
Meanwhile, heat oil over high heat in a large, wide pot or Dutch oven (at least six quarts).
Add onion, celery, and carrots; sauté for five to 10 minutes until golden.
Place flour and half a teaspoon salt in a bowl and coat chicken pieces.
Move vegetables to side of pot.
Add chicken to pot; sear for five minutes per side, working in batches if necessary.
Drain and rinse barley. Add barley, spices, and water to pot. Stir well.
Cover pot and cook over medium-low heat for one hour or very low heat for six to eight hours.
Prep by Chumy Berger
Styling and photography by Esti Rosengarten
Chumy Berger, personal chef, can be reached at 848-210-7973.
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