Glenn Close's Chicken, Mushroom, And Barley Stew

Recipe Ingredients

2 tablespoons	30ml	Butter
3 tablespoons	45ml	All-purpose flour
3 cups	711ml	Chicken broth
3/4 teaspoon	3.8ml	Dried thyme
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 cup	118ml	Quick-cooking barley
2 cups	220g / 7.8oz	Carrots - cut into thin slices (large)
1 lb	454g / 16oz	Boneless skinless chicken breasts - cut bite-size pieces
10		Cherry tomatoes
1		Scallions - (abt 6) - coarsely chopped

Recipe Instructions

In a large saucepan, melt the butter over medium heat. Stir in the flour. Continue cooking and stirring until the flour has completely absorbed the butter.

Increase the heat to medium-high, slowly add a small amount of the chicken broth, and stir to combine with butter and flour. When there are no lumps of flour left, it is safe to add the remaining chicken broth. Also add the thyme and pepper. Bring to a boil and cook, stirring, until slightly thickened.

Reduce the heat to maintain a simmer, stir in the barley, and cook for 3 minutes. Add the carrots and cook for about 3 more minutes.

Add the mushrooms, chicken, and whole tomatoes. Return the stew to a boil over medium-high heat, breaking up the tomatoes with a spoon. Reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 5 minutes.

Stir in the scallions and serve hot.

This recipe yields 4 servings.

Source:
IN THE KITCHEN WITH MISS PIGGY by Jim Henson Productions (c) 1996 - Time-Life Books, Alexandria, VA - 128 pages - $17.95 - As reprinted in the Mar/Apr, 1997 issue of Cookbook Digest

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