CHICKEN STEW WITH PEARL BARLEY AND OLIVES
PREPARATION TIME: 20 MINS COOKING TIME: 1 HOUR SERVES 4 (AS A MAIN)
100g (½ cup) pearl barley
3 tsp extra virgin olive oil
4 x 125g skinless chicken breast
fillets, trimmed of fat, halved 2 brown onions, cut into very thin
3 cloves garlic, thinly sliced
185ml (¾ cup) white wine 2 carrots, chopped
1 green capsicum, sliced 2 bay leaves
Few sprigs thyme
410g can no-added-salt
500g tomatoes, chopped
185ml (¾ cup) salt-reduced
Rind of 1 lemon, peeled into strips,
white pith removed, thinly sliced 90g (½ cup) Sicilian green olives
4 x 30g slices wholemeal sourdough
bread, to serve
1 Put barley in a small bowl and cover with hot water. Set aside.
2 Heat 1 tsp oil in large saucepan or heatproof casserole dish on medium-high heat. Add chicken and cook 1-2 minutes on each side or until browned. Transfer to plate. 3 Add remaining oil to pan and heat over medium heat. Add onion and garlic. Reduce heat to medium-low and cook, stirring occasionally, for 7-8 minutes or until onion softens. Increase heat to high, add wine. Cook, stirring, for 1 minute. Drain barley. Add to pan with carrot, capsicum, bay leaves, thyme, puree, tomatoes, stock and rind. Stir well, making sure barley is covered by liquid. Cover, bring to simmer on a high heat. Reduce heat to medium-low and cook, covered, for 30 minutes. 4 Add chicken and olives. Continue to cook, covered, for 10-15 minutes or until chicken is just cooked and barley is tender. Remove bay leaves and thyme stalks and serve with bread.
You can use red capsicum in place of green and black olives instead of green olives.