I must insert a caveat, here. I don't generally measure when I cook. If I say something like 'a handful' then use one handful, or use two. It probably means it doesn't matter. If you like something a whole lot, add extra. If you're not a fan, leave it out altogether. Except for the leeks. Maybe I'll try to be better about measuring in the future.
I threw this stew together on Monday night. I didn't think I would be feeling up for cooking, but my back decided to let up a bit and I had all those leeks just sitting in the fridge! I defrosted a couple chicken thighs, and then just made this based on what else I had in the fridge.
Chicken, Leek and Barley Stew
5-6 chicken thighs, cut into one inch pieces
2-3 handfuls of wild leek bulbs, roughly chopped (probably the equivalent of the white and light green parts of two regular leeks)
about 1/2 cup of pearl barley
5-6 cups of chicken broth
2-3 carrots, chopped
1-2 stalks of celery, chopped
2-3 potatoes, chopped
5-6 mushrooms, chopped
whatever other vegetables you happen to have around
Rosemary, thyme, whatever other spices you fancy.
Heat a large saucepan over medium heat and add approx 1 tbsp of your preferred cooking oil. Add leeks and saute until beginning to soften. Add 1-2 tsp each of rosemary & thyme (or other herbs/spices depending on your mood that day). Add chicken thighs and brown all over. Add pearl barley and continue sauteing for a minute or two, then pour in chicken broth to cover well. Bring to a boil, then simmer for approximately 30 minutes. Add carrots, celery and potatoes and simmer another 10-15 minutes. Add mushrooms, and any other vegetables that need less cooking and continue simmering until all vegetables and the barley are all soft, adding more water or if necessary. Serve with crusty bread!
I apologize for the lack of pictures. Now that I have started this, I'll try to be better about capturing before devouring.
