Chicken, bacon and pearl barley hotpot recipe
Ingredients
- 500g skinless, boneless chicken breast, diced
- 2tbsp wholemeal flour
- fresh ground black pepper
- 200g lean bacon rashers, cut into strips
- 1 tbsp 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
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Shop ingredientsEach serving contains
- Energy
- 2100kJ 499.0kcal
- Fat
- 6g
- Saturates
- 2g
- Salt
- 2.0g
- Sugars
- 11g
of the Reference intake
Carbohydrate 35.3gProtein 43.9gFibre 5.1g
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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.
- See more High energy recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
