Chicken, tarragon and barley casserole
- February 2011
- Serves 4
- Takes 10 minutes to make, 30 minutes to cook
Chicken cooks quickly in a pressure cooker, while staying beautifully moist. The addition of pearl barley gives this creamy, flavoursome stew plenty of body and texture.
- 22.3g (7g saturated)
- 40.5g (2.8g sugars)
To cook in a conventional oven: make in a flameproof casserole, follow the first 2 steps, but add 300ml more liquid, such as chicken stock, in step 2, then cook for 45 minutes in a 180°C/fan160°C/gas 4 oven.
To freeze: place in a sealable plastic container. Defrost fully before reheating until piping hot, either in the oven or on the hob. Fresh garnishes and dumplings don’t freeze well, so make or add these on the day of eating.
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