Chicken and barley hot pot recipe

2 ratings

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. See method

  • Serves Serves 4-6
  • 20 mins to prepare and 1 hr 15 mins to cook
  • 646 calories / serving
  • Freezable

Ingredients

  • 2 tbsp olive oil
  • 1kg (2lb 4oz) chicken thighs, skin slashed
  • 500g (1lb 2oz) Chantenay carrots, trimmed and halved
  • 300g (11oz) shallots, peeled
  • 2 cloves garlic, crushed
  • 150g (5oz) pearl barley
  • 150ml white wine
  • 600g (1lb 5oz) chicken stock
  • 1 tbsp whole grain mustard
  • 60ml double cream
  • 2 tbsp freshly chopped tarragon
  • 200g frozen peas

Each serving contains

  • Energy

    2690kj
    646kcal
    32%
  • Fat

    42g 60%
  • Saturates

    15g 76%
  • Sugars

    4g 4%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 25g Protein 39.2g Fibre 5.8g

Method

  1. Heat 1 tbsp of the oil in a large saucepan and brown the chicken. Transfer to a plate and set aside.
  2. 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.
  3. Stir in the mustard, cream, half the tarragon and the chicken and return to the heat for 30 minutes.
  4. Add the peas for the final 10 minutes of cooking time. Scatter with the remaining tarragon to serve.

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