Chicken, bacon and pearl barley hotpot recipe

  • Serves 4
  • 15mins to prepare and 1hr 30mins to cook
  • 499 calories / serving
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Toss the chicken in the flour seasoned with pepper. Fry the bacon in a tablespoon of olive oil in a large non-stick frying pan or saucepan for 3 minutes, stirring frequently until the fat starts to run. Add the chicken and sauté for 5 minutes or until the chicken is sealed. Remove the chicken and bacon with a slotted spoon and set aside.  Add the onions, carrots and celery to the pan and sauté until soft adding a little wine or stock. Add the pearl barley and herbs and pour in 600ml of the wine or stock.

Bring to the boil, then cover and simmer for 1 hour. Adding more wine or stock as it is absorbed. Return the chicken and bacon to the pan and continue to simmer for a further 30 minutes or until the pearl barley and chicken is tender. Cut into a thick portion and check that it is cooked through, with no pink showing. Stir occasionally during cooking adding a little more wine or stock if necessary. Serve hot, sprinkled with chopped parsley on top and a selection of your favourite vegetables.

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  • Ingredients

  • 500g skinless, boneless chicken breast, diced
  • 2tbsp wholemeal flour
  • fresh ground black pepper
  • 200g lean bacon rashers, cut into strips
  • 1tbsp olive oil
  • 2 medium onions, chopped
  • 3 carrots, sliced
  • 3 celery sticks, diced
  • 750-900ml white wine, or wine and water mixed or fresh chicken stock
  • 6tbsp pearl barley, rinsed
  • 1tbsp chopped fresh thyme
  • 1tbsp chopped fresh basil
  • 1tbsp chopped fresh parsley
  • Energy 2100kj 499kcal 25%
  • Fat 6g 8%
  • Saturates 2g 9%
  • Sugars 11g 12%
  • Salt 2g 33%

of the reference intake
Carbohydrate 35.3g Protein 43.9g Fibre 5.1g


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