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Chicken and barley hot pot recipe

5 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

If you don't have any pears, try using apples

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

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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