Old-fashioned chicken stew

This sumptuous chicken stew offers all the flavour of a slow-cooked meal without the wait. Feel free to change the vegetables around to include your favourites!

Serves 4 Ready in 30 minutes 5 skinless and boneless chicken breasts 4 bay leaves 100g dried pearl barley 1 leek, sliced 1 large carrot, peeled, halved lengthways and thinly sliced diagonally 2 celery sticks, sliced

½ large fennel bulb, sliced 1 courgette, thinly sliced 4 spring onions, thinly sliced 2 tsp chopped fresh thyme 1 tsp chopped fresh rosemary 1 tsp Knorr Touch of Taste Chicken Concentrated Liquid Stock 100g baby leaf spinach A few fresh basil leaves, shredded (optional)

1 Put the chicken into a large pan with the bay leaves, pearl barley, 1tsp salt and 800ml boiling water. Cover, bring to the boil over a high heat then turn the heat to low and simmer for 15 minutes or until the chicken is cooked through.

2 Lift the chicken onto a plate and leave to cool slightly. Add the leek, carrot, celery, fennel and courgette to the pan, cover and bring to the boil over a high heat. Reduce the heat to low and simmer for 10 minutes.

3 While the vegetables are cooking, lightly shred the chicken. Uncover the stew and stir in the chicken, spring onions, thyme, rosemary, concentrated chicken stock, spinach and half the basil, if using.

4 Simmer for a few more minutes then check the seasoning and discard the bay leaves. Ladle into bowls and scatter over the remaining basil, if using.