Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 chicken breast -- boneless, skinless,
(cut into 1/2 inch
wide strips)
3 cups chicken stock or low-salt broth
1/4 cup prunes -- pitted, (cut into
1/4 inch wide
strips)
1/3 cup barley
1 teaspoon butter -- unsalted
2 tablespoons fresh parsley -- chopped
2 small leeks -- (white and pale
green parts
only)cut into match
stick-size strips
salt to taste
pepper to taste |
Preparation:
METHOD: Soak the barley in water in refrigerator overnight. When ready to use drain. In a 3-quart cast iron sauce pan, melt butter over medium-high heat. Add chicken, season to taste using salt and pepper. Saute until the chicken is just cooked through, about 3-5 minutes. Remove chicken and set aside. Add leeks to the sauce pan and cook over low heat until tender, stirring frequently, 3-4 minutes. Add barley and stir for 2 minutes. Add the stock, bring to a boil. Reduce heat and cover partially. Simmer until the barley is tender, approximately 18 minutes. Add chicken, prunes and parsley and simmer for 2 minutes. Season to taste using salt and pepper.
COMMENT: A traditional Irish recipe with ingredients not used in Louisiana's everyday cooking. However, once you attempt this recipe you will be delighted with the flavorful results. I serve this personal favorite on St. Patrick's Day, and I always end up sharing the recipe with whoever tastes |
