Directions

Step 1

Place the chicken a large pot with 2.5 qt. cold water on medium-high heat and, when it starts to come to a boil remove any foam coming to the surface with a skimmer. When the water is clear add onion, carrots, celery stalk and parsley – all roughly chopped; also add the wine, sage, salt & pepper. When it’s fully boiling, lower to medium-low and let cook covered for about 1 ½ hrs.

Step 2

In a separate pot boil quinoa in partially salted water for ½ hr., drain. Also drain the chicken from the broth and cut it in small pieces. Put both the barley and the chicken in the pot with the broth.  Now add a drizzle of oil, oregano and let cook for 10 more minutes on medium heat. Taste for salt and serve hot.

Ingredients for six

  • 1 lb organic chicken breast, skinned
  • ¼ lb. dry quinoa
  • 2 large carrots
  • 1 celery stalk
  • 1 large red onion
  • ½ tsp oregano
  • a handful of fresh Italian parsley
  • ½ cup dry white wine
  • 1 tbsp. extra virgin olive oil
  • Himalayan salt & black pepper to taste

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