Chicken, Shitake and Black Barley Stew

Serves: 4

2 tablespoons olive oil
1 tablespoon butter
8 bone-in chicken thighs
½ teaspoon salt
½ teaspoon freshly ground pepper
2 medium leeks, white & pale green sliced
10 to 12 oz. shitake mushrooms, sliced
2 large carrots, diced
2 stalks celery, diced
4 cups chicken broth
1 cup whole milk, room temperature
4 sprigs Italian parsley
4 sprigs thyme
1 tablespoon flour
¼ cup parsley, shredded
4 cups cooked black barley

1. Preheat oven to 350°.
2. Heat the oil and butter in a large Dutch oven over medium heat on stove top.
3. Working in batches if necessary, add the chicken pieces in one layer. Brown on all sides. Remove chicken pieces to a large bowl and cover with foil.
4. Skim off all but 1 to 2 tablespoons of liquid from the Dutch oven, or add more oil and butter as required.
5. Add the leeks to the Dutch oven and sauté until transparent.
6. Add the carrots, celery and mushrooms to the leeks, stir well and cook for 2 to 3 minutes.
7. Add the chicken broth to the mixture and stir well.
8. Add the herb sprigs.
9. Gently add the chicken back into the Dutch oven.
10. Cover and place in the hot oven for 20 to 30 minutes, until the chicken is tender.
11. Remove the Dutch oven from the oven. Extract the herb sprigs and discard. Place the chicken into one bowl and the vegetables into another. Set aside.
12. Strain the fat off the remaining liquids in the Dutch oven. Return the Dutch oven to the stove top over medium heat and bring to a simmer.
13. Add the milk. When all the liquids are thoroughly heated, spoon out 2 tablespoons of the hot liquid int a small prep bowl. Using a small fork, add the flour to the prep bowl and blend into a paste. Add the paste back to the liquids and whisk in well.
14. Add the chicken and the vegetables back to the pot and heat through.
15. Place one cup of the cooked barley into 4 serving bowls. Add 2 thighs to each bowl and ladle in the stew vegetables and gravy.
16. Sprinkle each serving with shredded parsley and serve.