Chicken and barley hot pot recipe
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 4-6
- 20 mins to prepare and 1 hour 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
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Shop ingredientsEach serving contains
- Energy
- 2690kJ 646.0kcal
- Fat
- 42g
- Saturates
- 15g
- Salt
- 0.6g
- Sugars
- 4g
of the Reference intake
Carbohydrate 25.0gProtein 39.2gFibre 5.8g
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- 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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