Glenn Close's Chicken, Mushroom, and Barley Stew

In the Kitchen with Miss Piggy, p. 53

2 tablespoons butter

3 tablespoons all-purpose flour

3 cups chicken broth

¾ teaspoon dried thyme

¼ teaspoon pepper

½ cup quick-cooking barley

2 large carrots, cut into thin slices

¼ pound mushrooms, cut into thin slices

1 pound boneless, skinless chicken breasts, cut into bite-size pieces

10 cherry tomatoes

1 small bunch scallions (about 6), coarsely chopped

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 the butter and flour. When there are no lumps of flour left, it is safe to add the remaining chicken broth. 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. 

Oh hello there, barley. We should probably be better acquainted than we are.

Add the carrots and cook for about 3 more minutes.

Add the mushrooms, chicken, and whole tomatoes. 

Plopping the tomatoes in there is pretty fun, actually.

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.

So pretty! My food doesn't often come out looking like the cookbook photo, but in this case I did good!

My Rating; 2/5 "This is sooo bland. Like, I don't know if it's possible for something to have negative flavor, but if it is that's exactly what's going on here. Even my husband, who I tease a lot for having bland Midwestern taste in food, thought this was a flavor suck. I should note, though, that this is super low-calorie and healthy and filling, etc. It just doesn't taste like anything!"