CHICKEN, BARLEY & VEGETABLE STEW

SERVES 4 PREP 15 MINS COOK 1 HOUR 30 MINS PER SERVE 2863kj

2 tbsp olive oil 1kg chicken drumsticks 4 celery stalks, chopped 3 carrots, chopped 1 large onion, chopped 1 fennel bulb, chopped, fronds reserved 4 garlic cloves, finely chopped 2 bay leaves 2 tbsp chopped parsley stalks, plus 1 tbsp leaves extra 2 litres (8 cups) chicken stock ¾ cup pearl barley 1 bunch Tuscan cabbage, trimmed

1 In a large flameproof casserole dish, heat oil on high. Cook chicken, turning, 6-8 mins until browned. Remove chicken and set aside.

2 Using same pan, reduce heat to low. Cook celery, carrot, onion, fennel, garlic, bay leaves and parsley stalks, stirring, 8-10 mins until soft.

3 Return chicken to pan with stock and barley. Bring to the boil. Reduce heat to low and simmer, covered, 1 hour.

4 Using a slotted spoon, carefully remove drumsticks and shred meat, discarding bones and skin. Return chicken to pan with cabbage. Season. Simmer 10 mins. Serve stew sprinkled with parsley leaves and fennel fronds.