CHICKEN & BARLEY AVGOLEMONO STEW
SERVES 4 PREP + COOK 1 HOUR
◆ 3 green onions
◆ 1 litre water
◆ 2 cups salt-reduced chicken stock
◆ 1 cup pearl barley
◆ 2 chicken breast fillets
◆ 6 large eggs
◆ ¼ cup lemon juice
◆ 2 tsp white vinegar
◆ 1 tbsp extra-virgin olive oil
◆ 1 medium onion, sliced thinly
◆ 1 large fennel bulb, sliced thinly, fronds reserved
◆ 1 bunch asparagus, trimmed, cut into 4cm lengths
◆ ½ cup parsley leaves, chopped coarsely
1 Slice two green onions thinly crossways. Slice one green onion thinly lengthways. Place in bowl of iced water to curl.
2 Place water and stock in large heavy-based saucepan. Cover. Bring to boil. Add barley and chicken. Reduce heat to low. Simmer, covered, 10 mins or until chicken is cooked through. Remove chicken. Cool. Continue to cook barley, covered, further 30 mins or until tender. Shred chicken into bite-sized pieces.
3 Whisk 2 eggs and lemon juice in medium bowl. Refrigerate.
4 Meanwhile, poach remaining eggs, one at a time, in deep saucepan of simmering water combined with vinegar, 2 mins. Remove with slotted spoon. Drain on paper towel. Stand until required. 5 Heat oil in large heavy-based frying pan over high heat. Add onion and fennel. Cook 10 mins until softened. Add to barley mixture with chicken and asparagus. Bring to boil. Reduce heat to low-medium. Whisk in egg-lemon mixture. Cook, stirring, until barley mixture thickens slightly – do not boil. Stir through sliced green onion and parsley.
6 Top chicken mix with poached eggs. Sprinkle with curly green onion and fennel fronds to serve.