Chicken, mushroom and barley stew

Chicken, mushroom and barley stew
  • Serves icon Serves 4
  • Time icon Hands-on time 15-20 min, simmering time 30 min

Meaty mushrooms and moist chicken thighs make this easy stew recipe hearty and satisfying.

Nutrition: per serving

Calories
480kcals
Fat
9.4g (2.1g saturated)
Protein
41.2g
Carbohydrates
55.1g (4.2g sugars)
Fibre
5.2g
Salt
0.7g
Calories
480kcals
Fat
9.4g (2.1g saturated)
Protein
41.2g
Carbohydrates
55.1g (4.2g sugars)
Fibre
5.2g
Salt
0.7g

Ingredients

  • 1 tbsp vegetable oil
  • 4 shallots, thinly sliced
  • 250g chestnut mushrooms, halved (or quartered if large)
  • 2 leeks, sliced into 2cm rounds
  • 250g pearl barley
  • 500ml fresh chicken stock
  • 8 free-range skinless and boneless chicken thighs, cut into thirds
  • 150g kale
  • Small bunch fresh flatleaf parsley, roughly chopped
  • Grated zest and juice 1 lemon

To serve

  • Crème fraîche (optional) 

 

Method

  1. Heat the oil in a casserole or heavy-based frying pan over a medium heat, then add the shallots, mushrooms and leeks. Fry gently for 5 minutes or until they start to colour. Add the pearl barley and toast it, stirring, for 3-4 minutes.
  2. Pour in the chicken stock and 300ml cold water and simmer for 15 minutes. Add the chicken and simmer for 10-15 minutes until the veg, barley and chicken are cooked and tender. Stir in the kale, half the parsley and the lemon zest and juice. Simmer for 5 minutes more. Season to taste, then sprinkle with the rest of the parsley. Serve with crème fraîche, if you like. 

 

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