Chicken and Barley Stew with Dill and Lemon
Ingredients
- ½ c. all-purpose flour
- kosher salt
- Freshly ground pepper
- 2 lb. skinless, boneless chicken breasts
- ¼ c. vegetable oil
- 1 tbsp. vegetable oil
- 2 carrots
- 2 celery ribs
- 1 large leek
- 1 clove garlic
- 1¾ c. pearled barley
- 6 c. chicken stock
- 1 c. water
- ¼ c. chopped dill
- 2 tbsp. fresh lemon juice
- ¼ c. chopped tarragon
- ½ c. Freshly grated Parmigiano-Reggiano cheese
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