Entree: Faroe Islands – Høsnarungi (Traditional Faroese braised hen with root vegetables and barley)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 2 tsp (10 g) coarse sea salt
- 1 tsp (5 g) freshly ground black pepper
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 cups (480 ml) low-sodium chicken stock
- 1 cup (170 g) pearl barley
- 3 medium carrots, peeled and cut into 1/2-inch (1 cm) rounds, about 10 oz (285 g)
- 1 medium rutabaga (swede), peeled and cut into 1/2-inch (1 cm) cubes, about 12 oz (340 g)
- 1 lb (454 g) waxy potatoes, cut into 1-inch (2.5 cm) chunks
- 2 tbsp (30 ml) apple cider or malt vinegar
- 1 tbsp (15 ml) chopped fresh parsley for garnish

Instructions

1. Pat the chicken pieces dry and season evenly with 1 tsp (5 g) of the salt and 1/2 tsp (2.5 g) black pepper. In a large heavy pot or Dutch oven, heat the butter and oil over medium-high heat until foaming. Brown the chicken in batches until golden on all sides, about 6–8 minutes per batch; transfer browned pieces to a plate.
2. Reduce heat to medium. Add the sliced onion and cook until translucent, about 6 minutes. Add the minced garlic and cook 1 minute more. Stir in the barley and toast 1–2 minutes.
3. Return the chicken to the pot along with the carrots, rutabaga, potatoes, bay leaves, thyme, remaining salt and pepper, and the chicken stock. Bring to a gentle simmer, cover, and cook on low until the barley and vegetables are tender and the chicken is cooked through, about 45–55 minutes.
4. Remove the lid, increase heat slightly, and simmer uncovered 5–10 minutes to thicken the broth to a stew consistency. Stir in the apple cider or malt vinegar, adjust seasoning to taste, and discard bay leaves and thyme stems.
5. Spoon into warmed bowls, garnish with chopped parsley, and serve hot.