This is an original recipe of mine, very loosely based on this.
Chicken and Collard Stew:
- 1 chicken, cut up
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cloves garlic
- 2 bay leaves
- 2 tbsp olive oil
- 1 white onion, chopped
- 4 stalks celery, chopped
- a couple sprigs thyme
- cajun seasoning, to taste (usually has salt, keep this in mind)
- 1 tin smoked oysters
- 1 bunch collard greens, chopped
- dried red chiles, if desired
- 4 oz shiitake mushrooms, chopped
- 1 cup pearled barley
- 2 tsp white wine vinegar
- salt and pepper to taste
- grated parmesan, to serve
Cook the chicken in a large stock pot with the other stock ingredients, using enough water to cover. Simmer until chicken is cooked through and stock is flavorful. Skim off scum as needed. Remove chicken, let cool, and shred.
Cover the barley with about 3 1/2 cups water. Boil, then simmer until al dente, about 20 minutes. Drain.
Saute the onion and celery in the olive oil. When soft, add cajun seasoning, thyme, and collards. When collards start to wilt, add 1 1/2 – 2 cups chicken stock (save the rest for something else). Add chicken meat, barley, oysters, chiles, and mushrooms. When mushrooms are cooked, add the vinegar, pepper, and salt as needed. Let simmer a bit longer. Serve with parmesan.