- 2 -3 tablespoons butter or 2 -3 tablespoons equivalent olive oil
- 2 medium onions, finely chopped
- 6 chicken pieces, skin and fat removed (either drumsticks,thighs or combination)
- 2⁄3 cup barley
- 6 cups water
- 2 chicken, bouillons (Knorr brand preferred)
- 1 bunch watercress, chopped (stems and all)
- salt, to taste
- lemon juice, freshly squeezed, to taste (1/4 – 1/3 juice of 1 lemon)
Place large pot over med. heat. Once pan is hot enough, add butter or olive oil until it is heated, being careful not to burn butter. Add chopped onions and sauté for 5 minutes, until translucent.
Add chicken pieces to brown. (This will bring out the flavor). Be careful not to burn onions.
Add water to cover about 2-3” above chicken pieces, adding more or less water as needed. Add chicken bouillon and barley. Let water come to a boil. Reduce heat leaving lid slightly ajar. Simmer for 1 hour; adding water as needed and if necessary; remove scum and extra grease that might come to top of broth. Taste for salt and add if needed while cooking.
Once chicken and barley are tender, using tongs, remove chicken pieces to a colander, placing a plate under colander in order to catch juices.
Place chicken pieces onto a cutting board; cut chicken off of bone, cutting meat in 1” pieces; discarding bone and tough membrane.
Place chicken pieces and any juice left in plate drained from colander back into pot. Add chopped watercress and let simmer for 15-20 minutes until just tender with a very slight crisp.
Remove pot off of burner and drizzle lemon juice over all; mixing it in with wooden spoon; adjust with more or less lemon according to taste.