Chicken & Barley Avgolemono Stew
SERVES 4 PREPARATION & COOKING 1 HOUR
3 spring 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 teaspoons white vinegar 1 tablespoon olive oil 1 medium onion,
thinly sliced 1 large fennel bulb, thinly
sliced, fronds reserved 1 bunch asparagus, trimmed,
cut into 4cm lengths
½ cup parsley leaves, coarsely chopped
1. Slice two spring onions thinly crossways. Slice one spring onion thinly lengthways. Place in a bowl of iced water to curl.
2. Place water and stock in a large, heavy-based saucepan. Cover and bring to the boil. Add barley and chicken. Reduce heat to low and simmer, covered, for 10 minutes or until chicken is cooked. Remove chicken. Cool. Continue to cook barley, covered, for a further 30 minutes or until tender. Shred chicken into bite-sized pieces.
3. Whisk 2 eggs and lemon juice together in a medium bowl. Refrigerate.
4. Poach remaining eggs, one at a time, in a deep saucepan of simmering water combined with vinegar for 2 minutes. Remove with a slotted spoon. Drain on a paper towel and stand until required.
5. Heat oil in a large, heavybased frying pan over high heat. Add onion and fennel, cooking for 10 minutes or until softened. Add to barley mixture with chicken and asparagus, bringing to the boil. Reduce heat to lowmedium. Whisk in egglemon mixture (see tip). Cook, stirring, until barley mix thickens slightly – do not boil. Stir in sliced spring onion and parsley.
6. Top chicken mix with eggs. Sprinkle with curly spring onion and fennel fronds.