Chicken & pearl barley stew

Name: Chicken & pearl barley stew
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 50 g unsalted butter; 1 onion, finely diced; 2 carrots, finely diced; 3 sticks celery, finely diced; 3 cm piece ginger, peeled and finely grated; 1 pinch chilli flakes (optional); 500 ml pouches or cans chicken stock; 200 g pearl barley; 380 g pack Essential British Chicken Breast Fillets; 200 g pack baby leaf greens, trimmed and shredded

This is the thing for when you need a bit of TLC – comforting, gentle and full of good stuff. The ginger isn’t overpowering but adds a warmth to the stew, which you can build on by adding chilli flakes with it, if you like.

5 out of 5 stars(2) Rate this recipe

HealthyHigh protein2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

50g unsalted butter
1 onion, finely diced
2 carrots, finely diced
3 sticks celery, finely diced
3 cm piece ginger, peeled and finely grated
1 pinch chilli flakes (optional)
2 x 500ml pouches or cans chicken stock
200g pearl barley
380g pack Essential British Chicken Breast Fillets
200g pack baby leaf greens, trimmed and shredded

Melt the butter in a large saucepan over a medium heat. Fry the onion, carrots and celery together with a generous pinch of salt, stirring often, for 10-12 minutes, until softened but not coloured. Add the ginger and chilli flakes (if using) and fry for 2 minutes more. Add the stock, pearl barley and chicken breasts, then bring the liquid to a simmer.
Once the stock is gently bubbling, skim the foam off the top, then cook for 10 minutes to poach the chicken, until cooked through with no pink meat and juices that run clear. Remove the chicken to a plate and cover tightly with foil.
Increase the heat slightly so the stock simmers and cook for 20 minutes more, or until the pearl barley is just tender and the liquid has reduced and thickened a little.
Stir the leafy greens through the stew and cook for 5 minutes more. Meanwhile, shred the chicken with two forks, then stir it back through the pan. Season to taste, then serve.

Cook’s tip

FREEZE AHEAD

Once cooked, cool completely, then bag or box and freeze for up to 1 month. Defrost thoroughly and reheat until piping hot and simmering. To keep the greens vibrant, don’t add them before freezing, put them in when reheating and cook for 5 minutes.

Typical values per serving when made using specific products in recipe