This hearty one-pot meal is packed full of healthy root vegetables and nutty barley. It is the perfect winter warmer throughout the colder months.
Heat 1 tbsp of the oil in a large saucepan and brown the chicken. Transfer to a plate and set aside.
Add the remaining oil to the pan with the carrots and shallots. Cover and gently cook for 5 minutes. Stir through the garlic and cook for a further minute. Stir in the pearl barley and white wine and cook for 2 minutes. Pour over the stock, cover and cook gently for 40 minutes.
Stir in the mustard, cream, half the tarragon and the chicken and return to the heat for 30 minutes.
Add the peas for the final 10 minutes of cooking time. Scatter with the remaining tarragon to serve.
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